holy oh my, its been awhile since we posted! We have brewed since sept., although not much. just another batch of our pale, and we forgot to take any measurements so we never bothered to post about it. but! we're brewing right now and posting about it!
here ya go:
Baltic Porter:
.25 lb black patent
.25 lb chocolate
.25 lb crytal 10L
12 oz honey (roughly .5 lb, slightly over)
6 lbs malt - light
1 lb malt - light (dry)
.5 oz glacier hops (60 min) (AA 5.6%)
1 oz galena hops (30 min) (AA 13.4%)
wyeast 1338 - european ale
we are shooting for a 6.0% ABV, a dark and creamy color, and a sharp, but not punch-you-in-the-face sharp, hoppy-ness.
A note about the honey:
We bought a local wildflower honey and we added it to the wort after the boil, while the wort was still cooling (~125 degrees).
inital brix: 16.2
orignal gravity: 1.067 (right on target!!)
damn it feels good to be a gangsta.
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I'm fairly certain that Wyeast stopped making 1338 and replaced it with 1469 West Yorkshire Ale. Just something to keep in mind if this beer kills. Also, I was learned that one should always boil honey for at least 10 mins to kills the wild yeast that it often harbors, but I kinda hope that you disprove that theory. Let me know how your ferm goes.
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