James Wilson: Created page with "'''By Arthur Olcot''' Recipe is part of Recipe Index '''BJCP 2021 Style 9C Baltic Porter''' I wanted to do a big beer with a lager yeast for a couple of upcoming competitions and as I do like a dark beer, a Baltic Porter fitted perfectly. This beer sat in the FV for about 6 weeks before packaging as I wanted it to take its time and ensure it fully cleaned up after all that work. It was lagered for around 3 months before its first competition and it defi..."

2025-05-22T20:48:10Z

Created page with "<big>'''By Arthur Olcot'''</big> Recipe is part of Recipe Index '''BJCP 2021 Style 9C Baltic Porter''' I wanted to do a big beer with a lager yeast for a couple of upcoming competitions and as I do like a dark beer, a Baltic Porter fitted perfectly. This beer sat in the FV for about 6 weeks before packaging as I wanted it to take its time and ensure it fully cleaned up after all that work. It was lagered for around 3 months before its first competition and it defi..."

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<big>'''By Arthur Olcot'''</big>

Recipe is part of [[Recipe Index]]

'''BJCP 2021 Style 9C Baltic Porter'''

I wanted to do a big beer with a lager yeast for a couple of upcoming competitions and as I do like a dark beer, a Baltic Porter fitted perfectly. This beer sat in the FV for about 6 weeks before packaging as I wanted it to take its time and ensure it fully cleaned up after all that work. It was lagered for around 3 months before its first competition and it definitely needed that time in the keg. It was a little hot when first packaged but mellowed and the flavours melded together beautifully. This is a big beer that needs a few months to come good so give it plenty of time and I suspect it’ll age very well. Name is a nod to one of my favourite trance songs from the late 90’s.

== Awards ==
''' Irish National Homebrew Competition 2025'''

1st - Strong Lager

'''Lager than Life 2025 (Pillars Brewery, Walthamstow, London)'''

3rd - Strong

'''Milton Keynes HBC Spring Competition 2025'''

2nd

== Measures ==
* OG: 1.085 / 20.5 °P
* FG: 1.023 / 5.8 °P
* IBU: 36
* EBC: 57.5
* Batch Volume: 21 L

== Ingredients ==
=== Water ===

Using reverse osmosis water as a base, added salts to achieve approx
* Ca 76
* Na 36
* Cl 108
* SO4 84
* HCO 32

=== Malt ===
* 5.2 kg (64.5%) - Simpsons Maris Otter - 6.2 EBC
* 2 kg (24.8%) - Weyermann Munich I - 15 EBC
* 270 g (3.4%) - Dingemans Special B - 290 EBC
* 260 g (3.2%) - Crisp Light Crystal 150 - 170 EBC
* 150 g (1.9%) - Crisp Medium Crystal 240 - 265 EBC
* 100 g (1.2%) - Simpsons Chocolate Malt - 1185 EBC - Mash - 15 min
* 80 g (1%) - Weyermann Carafa Special II - 1150 EBC - Mash - 15 min

=== Hops ===
* 40 g (29 IBU) - Perle 7.9% - Boil - 60 min
* 30 g (7 IBU) - Hallertauer Mittelfrueh 5.4% - Boil - 15 min

=== Yeast ===
* White Labs WLP833 German Bock Lager (large starter)

== Process ==
=== Mash ===
* Single infusion at 66 °C for 60 min, mash cap roast grains as indicated

=== Boil ===
* 90 minute boil
* Pre-Boil Gravity: 1.068 / 16.6 °P

Add:
* Irish Moss — Boil — 10 min
* Yeast Nutrients — Boil — 10 min

=== Ferment ===
* Primary - 11 °C
* After about 40 points, slowly raise to 14 °C over the next 7 days and hold

=== Serving ===
* Cold crash + Package to approx. 2.4 CO2-vol

[[Category:Recipes]]

Out Of The Blue Porter - Revision history