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#97:  Bully (Baltic Porter)
  • Named after our dog Lennier.
Chris Swingley 
23-Jan-2016 – 24-Jan-2016

Recipe (for 5 gallons final volume)
6 pounds (37%) Maris Otter Pale Malt (conditioned, gap 0.9 mm)
5 pounds (31%) Dark Munich Malt
3 pounds (18%) Vienna Malt
1 pound (6%) Brown Malt (Pale Malt, baked 45 minutes @ 225°F, 30 minutes @ 300°F, 20 minutes @ 350°F)
1 pound (6%) Crystal 60L
4 ounces (2%) Chocolate Malt
1 ounce (1%) Black Barley Malt

1 ounce   U.S. Goldings pellet hops, 5.2% AA (first wort hop)
¾ ounces   German Herkules pellet hops, 15.7% AA (60 minutes)

15 drops   Five Star Defoamer 105 (90 minutes)

  • Safale S-04 dry yeast, pitched at 65°F
  • Starter: 1 quart rinsed yeast from previous recipe (Kentucky Common)
  • Aeration: Drill aerator for two minutes after pitching

Water
  • Fairbanks city water
  • 40½ quarts  water treated with:
    •  1 Campden tablet. Removes chlorine ion and chloramine, reduces oxidation

Mash
  • 19½ quarts water @ 162°F, grist ratio of 1.2 quarts:pound @ 152°F (Held 90 minutes), strike water @ 172°F addd to tun → 165°F + grain = 152°F. 149°F at the end of the mash.

Sparge
  • 9½ quarts water @ 210°F, drain
  • 11½ quarts water @ 168°F, drain
  • Vorlauf 6 q wort after each addition.

Boil
  • Boiled 8 gallons for 90 minutes to yield 5 1/8 gallons wort
  • Wort prepared Saturday morning, boiled the next day. First wort hops remained in the wort overnight. Pre-boil gravity 1.051.
  • −15°F during boil.

Fermentation
  • Primary: bucket, 7 days, 64°F, vigorous fermentation six hours after pitching, temperature range 62–68°F
  • Secondary: keg, 7 days, 68°F

Packaging
  • Kegged at 8 psi, 50°F (1.8 volumes CO2)
  • Conditioned for 8 weeks
  • Ready to drink on 20-Mar-2016

Properties
Starting Gravity: 1.077 Final Gravity: 1.017
Original Extract: 18.7°plato Apparent Extract: 4.3°plato
Real Extract: 7.07°plato
Alcohol: 7.9% by volume (6.2% by weight)
Apparent Attenuation: 76.7% Mash Efficiency: 68%
Bitterness: 41 IBU Color: 28 SRM
BU:SG: 0.53 BV: 1.19

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