Style Profile
O.G.:
1.060 - 1.090
F.G.:
1.016 - 1.024
IBUs:
20 - 40
Color:
17 - 30 srm
Recipe Statistics
O.G.:
1.083
F.G.:
1.021
IBUs:
33
Color:
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.

Russian Black Bread Porter Experiment 2

Baltic Porter

TypeBoil VolumeVolume in FermenterBoil TimeEfficiency
All Grain 3.86 Gallons 2.75 Gallons 60 Minutes 72%
Fermentables
Name Amount Type Color
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
Hops
Name Amount Form Step Time
German Magnum 0.35 oz Pellet Boil 60
Czech Saaz 0.30 oz Pellet Boil 20
Yeast
Name Amount Type
SafAle US-05 11.50 g Dry
Other Ingredients
Name Amount Type Step Time
Cocoa Powder 2.00 oz Flavor Boil 5
Fennel Seed 2.00 tsp Herb Boil 5