Baltic Porter 20L

Instructions:

  • Alcohol% 7.8
  • OG: 1.071
    FG: 1.012
  • IBU: 39
  • Yeast: Fermentis SafAle US-05
  • Hops: Columbus, Amarillo
    Additives: Candy Sugar dark

Malts:
Crisp Finest Maris Otter: 4,5 kg
Château Cara Ruby: 0,5 kg
Château Crystal 150: 0,6 kg
Château Choclat: 0,3 kg
Château Roasted Barley: 0,2 kg

 

Mashing:
1. Mash in @66°C 90 min
2. Heating 72°C 10 min
3. Mash out 78°C 2 min

Sparge 78°C

Boiling:
Boil @ 100°C  60 min
Add 300g dark Candy sugar
add 15g Columbus hop at the beginning
add 15g Columbus hops 15 min before end of boil
add 15g Amarillo hops 5 min before end of boil

Fermenting
ferment @ 18-24°C

30.00

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