Baltic Porter 45L

Instructions:

• Alkohol % 7.8
• OG: 1.071
  FG: 1.012
• IBU: 39
• Yeast: Fermentis SafAle S-04
• Hops: Columbus, Amarillo
  Additives: Candy Suhkur brown

Malts:
Crisp Finest Maris Otter: 10 kg
Château Cara Ruby: 1 kg
Château Crystal 150: 1,2 kg
Château Choclat: 0,8 kg
Château Roasted Barley: 0,8 kg

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

Sparge 78°C

Boiling:
Boil @ 100°C 60 min
Add 600g dark Candy sugar
35g Columbus hops at the beginning
35g Columbus hops 15 min before end of the boil
46g Amarillo hops 5 before end of the boil

Fermenting
18-24°C