So this is a slightly outside style baltic porter. I would say this is pushing the boundaries between a porter and an imperial stout. I'm slightly worried that it will end up too sweet especially with the vanilla, so I'm hoping for some input and thoughts from fellow brewers.
Palpatine Porter
Baltic Porter
Beer Profile
Est Original Gravity: 1.091 SG
Est Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 9.8 %
Bitterness: 32.4 IBUs Calories:
Est Color: 33.0 SRM
Ingredients
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 62.9 %
2 lbs 8.0 oz Munich Malt - 20L (20.0 SRM) Grain 2 14.3 %
1 lbs Brown Malt (65.0 SRM) Grain 3 5.7 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4 5.7 %
1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 5 5.7 %
8.0 oz Chocolate Malt (350.0 SRM) Grain 6 2.9 %
8.0 oz Brown Sugar, Light (8.0 SRM) Sugar 7 2.9 %
0.75 oz Columbus (Tomahawk) [14.00 %] - Boil 60.0 min Hop 8 27.6 IBUs
1.00 oz Goldings, East Kent [5.00 %] - Boil 10.0 min Hop 9 4.8 IBUs
1.0 pkg Scottish Ale (Wyeast Labs #1728) [124.21 ml]
4.00 oz Oak Cubes (Bourbon Soaked) (Secondary 14.0 days)
2.00 Vanilla Beans (Secondary to taste)
4.00 oz 160 proof oak infused corn whiskey (@ kegging)
I BIAB full volume mash no sparge (yes I can handle the volume)
planned mash temp 149F for 90 minutes
I'm also planning to serve this at a party at the end of january, and I'm hoping the flavors will mellow by then (brewing sunday). I can also just leave out the oak and whiskey on this one to speed the aging process.
I appreciate any thoughts and comments!
Palpatine Porter
Baltic Porter
Beer Profile
Est Original Gravity: 1.091 SG
Est Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 9.8 %
Bitterness: 32.4 IBUs Calories:
Est Color: 33.0 SRM
Ingredients
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 62.9 %
2 lbs 8.0 oz Munich Malt - 20L (20.0 SRM) Grain 2 14.3 %
1 lbs Brown Malt (65.0 SRM) Grain 3 5.7 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4 5.7 %
1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 5 5.7 %
8.0 oz Chocolate Malt (350.0 SRM) Grain 6 2.9 %
8.0 oz Brown Sugar, Light (8.0 SRM) Sugar 7 2.9 %
0.75 oz Columbus (Tomahawk) [14.00 %] - Boil 60.0 min Hop 8 27.6 IBUs
1.00 oz Goldings, East Kent [5.00 %] - Boil 10.0 min Hop 9 4.8 IBUs
1.0 pkg Scottish Ale (Wyeast Labs #1728) [124.21 ml]
4.00 oz Oak Cubes (Bourbon Soaked) (Secondary 14.0 days)
2.00 Vanilla Beans (Secondary to taste)
4.00 oz 160 proof oak infused corn whiskey (@ kegging)
I BIAB full volume mash no sparge (yes I can handle the volume)
planned mash temp 149F for 90 minutes
I'm also planning to serve this at a party at the end of january, and I'm hoping the flavors will mellow by then (brewing sunday). I can also just leave out the oak and whiskey on this one to speed the aging process.
I appreciate any thoughts and comments!