Russian Black Bread Porter Experiment 2
- 1.060 - 1.090
- 1.016 - 1.024
- 20 - 40
- 17 - 30 srm
- 33 srm
This is the second version of an experiment in creating a baltic porter based on a russian black bread recipe. It is just a very small variation on Russian Black Bread Porter Experiment 1. I decreased the cocoa powder to 2 oz and increased the fennel seed to hopefully bring out just a bit more of that. I had 1 Tsp of fennel seed listed in my original recipe here yet 2 oz listed in Brewtarget. I believe the 1 Tsp to be accurate and so doubled that to 2 Tsp.
The amounts in this recipe are targetting about 2.75 gallons into a fermenter with an assumption of 0.25 or 0.5 gallons of trub and yeast in the bottom doing BIAB and dumping nearly the entire boil kettle contents into the fermenter.
Mash at 150F for 60 minutes, then boil for 60 minutes to account for the lower attenuation of US-05 vs S-23. Ferment around 70F since US-05 is a very clean ale yeast.
|Type||Boil Volume||Volume in Fermenter||Boil Time||Efficiency|
|All Grain||3.86 Gallons||2.75 Gallons||60 Minutes||72%|
|Vienna||4.90 lb||Grain||4 srm|
|Munich||2.30 lb||Grain||7 srm|
|Rye Malt||1.10 lb||Grain||4 srm|
|Carafa II Special (dehusked)||0.19 lb||Grain||425 srm|
|Chocolate Malt||0.25 lb||Grain||450 srm|
|Dark Molasses||0.28 lb||Sugar||80 srm|
|German Magnum||0.35 oz||Pellet||Boil||60|
|Czech Saaz||0.30 oz||Pellet||Boil||20|
|SafAle US-05||11.50 g||Dry|
|Cocoa Powder||2.00 oz||Flavor||Boil||5|
|Fennel Seed||2.00 tsp||Herb||Boil||5|