GrainDegenerate
Well-Known Member
Recently I got addicted to Baltic Porter so I decided to make one. It will be my first lager, so I'll try to take advantage of the cold weather in the winter to brew this one.
I have a semi temperature controlled fermenter (conical fermenter with heating + ice bucket with pump and coil) that will help a lot with fermentation but I can't get much lower than 5C/41F.
Recipe for 20L / 5 US Gallon
Original Gravity: 1.083
Final Gravity: 1.019
IBU: 37
BU/GU: 0.45
Color: 59.5 EBC / 30.23 SRM
Malts (7.05 kg / 15.54 lbs)
5.01 kg (68%) — Weyermann Munich I
960 g (13%) — Weyermann Barke Pilsner
370 g (5%) — Weyermann Caramunich I
370 g (5%) — The Swaen PlatinumSwaen Brown Porter
221 g (3%) — Briess Oats, Flaked
111 g (1.5%) — Weyermann Carafa Special II
Adjuncts
332 g (4.5%) — Brown Sugar — Boil — 10 min
Hops (54 g / 1.90oz)
34 g (32 IBU) — Perle — Boil — 60 min
20 g (5 IBU) — Hallertauer Mittelfrueh — Boil — 15 min
Yeast
1 pkg — Wyeast Labs 2633 Octoberfest Lager Blend
Secondary — 18 °C | 64F (2 day ramp) — 5 days
Cold Crash — 5 °C | 41F (5 day ramp) — 7 days
Carbonation — 20 °C | 68F — 14 days
Conditioning — 5 °C | 41F — 21 days
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I have a few concerns with that recipe. Not sure if 5% Caramunich 1 is enough caramel and I've never used that much Munich malt in a recipe. So any opinions or suggestion?
I have a semi temperature controlled fermenter (conical fermenter with heating + ice bucket with pump and coil) that will help a lot with fermentation but I can't get much lower than 5C/41F.
Recipe for 20L / 5 US Gallon
Original Gravity: 1.083
Final Gravity: 1.019
IBU: 37
BU/GU: 0.45
Color: 59.5 EBC / 30.23 SRM
Malts (7.05 kg / 15.54 lbs)
5.01 kg (68%) — Weyermann Munich I
960 g (13%) — Weyermann Barke Pilsner
370 g (5%) — Weyermann Caramunich I
370 g (5%) — The Swaen PlatinumSwaen Brown Porter
221 g (3%) — Briess Oats, Flaked
111 g (1.5%) — Weyermann Carafa Special II
Adjuncts
332 g (4.5%) — Brown Sugar — Boil — 10 min
Hops (54 g / 1.90oz)
34 g (32 IBU) — Perle — Boil — 60 min
20 g (5 IBU) — Hallertauer Mittelfrueh — Boil — 15 min
Yeast
1 pkg — Wyeast Labs 2633 Octoberfest Lager Blend
Fermentation
Primary — 12 °C | 53F — ~15 daysSecondary — 18 °C | 64F (2 day ramp) — 5 days
Cold Crash — 5 °C | 41F (5 day ramp) — 7 days
Carbonation — 20 °C | 68F — 14 days
Conditioning — 5 °C | 41F — 21 days
-----
I have a few concerns with that recipe. Not sure if 5% Caramunich 1 is enough caramel and I've never used that much Munich malt in a recipe. So any opinions or suggestion?