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Stoned in Estonia
Nothing better!!! drinking this porter on the deck of a Baltic cruise ship! I hope it's ready by this winter!!!!
| Brewer: | BBQ Bob | Email: | bbqbob@bobsbeerandbbq.com | |||||
| URL: | http://bobsbeerandbbq.com | |||||||
| Beer: | Stoned in Estonia | Style: | Baltic Porter | |||||
| Type: | All grain | Size: | 5.0 gallons | |||||
| Color: |
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Bitterness: | 40 IBU | |||||
| OG: | 1.088 | FG: | 1.020 | |||||
| Alcohol: | 8.8% v/v (6.9% w/w) | |||||||
| Water: | Tap | |||||||
| Grain: | 10 lb. German Munich 5 lb. British brown 1 lb. British crystal 135-165L 4 oz. American chocolate 2 oz. American black patent 8 oz. Flaked oats |
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| Mash: | 70% efficiency | |||||||
| Mash in @ 156 for 60 Minutes Sparge @ 170 | ||||||||
| Boil: | 90 minutes | SG 1.063 | 7.0 gallons | |||||
| 12 oz. Molasses | ||||||||
| Irish Moss @ 15 min. to go in the boil | ||||||||
| Hops: | 1.0 oz. Brewers Gold (8.5% AA, 60 min.) .5 oz. Brewers Gold (8.5% AA, 30 min.) |
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| Yeast: | WLP023 Burton Ale Yeast From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA's, bitters, and pales. Excellent in porters and stouts. Attenuation: 69-75% Flocculation: Medium Optimum Fermentation Temperature: 68-73°F Alcohol Tolerance: Medium |
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Recipe posted 10/05/07.
