After a glandular fever induced break from
brewing, I decided it’s time to get going again. The last brew we did – the
Bohemian 2124 Pilsner – turned out OK, drinkable, but just OK, some tasters like
Brian said they really liked it but it was certainly not extreme. I've not got any pictures of the beer but here's the label:
The next brew
I’ve got planned will be more in line with what’s been successful before – A Baltic
Porter. I’ve already got the ingredients in and am just waiting for a suitable
brew day. Here’s the plan for 60 x 500ml bottles:
Baltic Porter
Light Dried Malt Extract 3kg
Dark Dried Malt Extract 3 kg
CaraMunich Malt 18 oz
Chocolate Malt 12 oz
Amber Malt 12 oz
Special B Malt 4 oz
Black Malt 6 oz
Crystal Malt 20L/40EBC 12 oz
Crystal malt 72L/145EBC 12 oz
Hops bittering (not sure variety yet) (60
mins) 1.5 oz
Hops Flavour (not sure variety yet) (30
mins) 1.25 oz
Hops aroma (not sure variety yet) (10 mins)
0.75 oz
Molasses sugar 18 oz
Lactose 6 oz
Licorice Root 1 ½ inch
Irish Moss
Irish Stout Yeast
I’ve not included any roasted barley, which
is a taste I only associate with stout. It’s got lots of different malt flavour
layers. Also there’s a little lactose and licorice root for a silky sweet smooth
taste. Should be great.
