Recipe: Baltic Porter Revisited
20:00 hours
50 Plymouth Street, Cambridge MA
clear sky, full moon
Baltic Porter Re-do
11 oz Chocolate Malt
8 oz Cara Munich
6 oz Crystal 60L
4 oz British Black Patent Malt
Stooped grains at 150 F for 30 minutes. Sparged grains with 1/2 gallon water at 150 F. Bring to a boil.
1.25 oz Northern Brewer 60 min
Irish Mosh 15 min
.25 oz Hallertau 15 min
Wyeast 2308 Munich Lager Yeast
The mood was light, joyful, sexy? Sure, but not in the way you are thinking. The beer had that smell that makes you want to drink until you black out and pee in bed.
posted by Brian @ 7:47 PM
3 comments
3 Comments:
How exactly does one annotate the night's events before they occur...?
I am guessing the extra "spice" that Thunder Boomer adds to every one of its brews will create a different story line.
also, Bloody Knuckles Brew - the scar is quite handsome.
This comment has been removed by a blog administrator.
So the mood was pretty light, joyful, but not that sexy actually.
Both Dr. Axe and I noted some interesting aromas in the grains themselves - they smelled like the finish product porter from episode one.
Used a smack pack (Wyeast) for the first time - interesting stuff. I think it is very important to have it incubate at 70-75 F as it suggests, it took the package nearly 24 hours to swell when it should take 3 hours. Warmer the better there. We'll see how the formal incubation goes - I'll leave it up to the Axe to post on that.
Post a Comment
<< Home