The Porter style has a history as rich as its flavor. Porter's background is closely intertwined with that of Stout. The name "stout" for a dark beer is believed to have come about because a strong porter may be called "Extra Porter" or "Double Porter" or "Stout Porter". The term "Stout Porter" would later be shortened to just "Stout". For example, Guinness Extra Stout was originally called "Extra Superior Porter" and was only given the name Extra Stout in 1840.
There are 3 styles of Porter: Robust, Baltic and Brown. The appearance of Baltic Porter is dark reddish copper to opaque dark brown (not black). Thick, persistent tan-colored head. Clear, although darker versions can be opaque.
We’ve formulated this partial-mash recipe for you to try:
Advance Token to Baltic Porter
- 5 lb. Weyermann Pale Ale Malt
- 3.3 lb. Briess Amber Unhopped Liquid Malt Extract
- 2 lb. Briess Sparkling Amber Dried Malt Extract
- 4 oz. Black Malt
- 4 oz. Chocolate Malt
- 4 oz. Munich 10ºL
- 4 oz. Caramel 20ºL
- 3.5 oz. Czech Saaz Pellet Hops@60 minutes
- .5 oz. Czech Saaz Pellet Hops@30 minutes
- 1 tsp. Irish Moss@15 minutes
- Wyeast British Ale (ACT1098) or White Labs British Ale Yeast (WL005)
If you chose the Wyeast Activator, take it out of the refrigerator and smack to activate. If you chose White Labs yeast, simply take it out of the refrigerator.
If you have questions about brewing partial-mash, click here.
- 1. Heat 7.5 quarts of water to 168ºF. Place all of the grains in a large straining bag and submerge it in the water. Your temperature should be 155º-156ºF. If it's higher than that, add a quart of cold water and stir. If it's lower than that, heat until you reach the desired temperature. Once the "mash" is at 155º-156ºF, take your stirring spoon/paddle and poke the bag several times. Don't be shy about this; you want to make sure that all of the grain comes into contact with the water. If you have dry spots (called "dough balls"), you will not be extracting sugar from those grains, which will result in a lower extract efficiency.
- 2. Place the cover on your kettle and turn the heat off. Hold the mash at this temperature for 60 minutes. Monitor the temp; if it falls below 155ºF, hit it with a little heat to get it back in the range.
- 3. Meanwhile, heat up enough water to make up the remainder of your boil volume to 170ºF. In this case, if your boil size is 5 gallons, you'll want to heat up 12.5 quarts of water. This will be your sparge water, used to rinse the extract from the grains.
- 4. Now it's time to sparge. Our large strainer comes in handy for this part. If you have a large colander that can sit atop your brew kettle, that will work also. Pull the grain bag out of the water, and slip the strainer underneath it so that the strainer is resting on top of the kettle and the grain bag is resting in the strainer. Now use a pitcher or other container to pull some of the sparge water out, then slowly pour it over the grain bag. This will rinse all the sweet wort off of the grains you mashed. Repeat this until you have used all of your sparge water.
- 5. Increase heat to high and bring to a boil. At this point, you may add your malt extract, or you can use the Late Malt Extract Addition method. At the first sign of a boil, set your timer to 60 minutes and add 3.5 oz. Czech Saaz hops.
- 6. When there are 30 minutes left in the boil, add .5 oz. Czech Saaz hops.
- 7. When there are 15 minutes left in the boil, add the Irish Moss.
- 8. Chill the wort down as cool as you can get it, ideally to 70ºF, and pitch your yeast.
Primary: Approximately 10 days at 64-72°F if using Wyeast, 65-70ºF is using White Labs
Transfer to Secondary: This beer will benefit from an extended time in the secondary. Keep it at the same temperature as you did the primary, and give it about 6 weeks.
Enjoy and share with friends!
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