Back to SearchGrouse Baltic Porter
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Beer Style: Porter
Recipe Type: all-grain
Yield: 5 gallons
Description:
Featured Baltic Porter recipe in the March 2023 'Grouse Malt House Collaboration Series' using Propagate Lab limited release gluten-free liquid yeast. This gluten-free homebrew recipe focuses on combining gluten-free grain character with balanced hop aroma and yeast fermentation, creating a gluten-free beer featuring caramel, chocolate and nutty notes.
Ingredients:
- Fermentables:
- Munich Millet Malt 12.60 lb (70%) Mash
- Pale Buckwheat Malt 2.70 lb (15%) Mash
- Griffin Millet Malt 1.44 lb (8%) Mash
- Roasted Goldfinch Millet Malt 0.90 lb (5%) Mash
- Dark Roasted Vienna Millet Malt 0.36 lb (2%) Mash
- Hops:
- Perle 1.50 oz (50%)
- Hallertau 1.50 oz (50%)
- Yeast:
- Propagate Lab (GF) Lager (MIP-620) or Bohemian Lager
- Other:
- Whirlfloc or Irish moss
- Yeast nutrients
Additional Instructions
Primary Ferment: 61F for 1 weekSecondary Ferment: 35F for 6 weeks
Beer Profile
Original Gravity: 1.085Final Gravity: 1.017
Alcohol by Vol: 8.9%
Color SRM: 21.1
Bitterness IBU: 37.6
Recipe Type: all-grain
Yield: 5.0 Gallons
Procedure:
PREPARATION:
Clean and sanitize your work area and equipment using a cleaner and sanitizer specifically for brewing.
MASH INSTRUCTIONS:
Perform rising step mash (Click 'Resources' > 'Tutorials' > 'All Grain Brewing Tutorial') for 85 - 135 total minutes using 10-20 ml Ceremix-Flex, and 10-20 ml Ondea Pro enzymes
SPARGE INSTRUCTIONS:
“Fly sparge” by gently sprinkling water from the hot liquid tank while matching flow rates of the mash tun and hot liquor tank.
BOIL INSTRUCTIONS:
Perle (IBU: 30.4) 1.50 oz (50%) Pellet 60 min
Hallertau (IBU: 5.8) 1.00 oz (33%) Pellet 10 min
Fermax Yeast Nutrient 2.5 tsp 10 min
Irish Moss 0.5 tsp 10 min
Hallertau (IBU: 1.4) 0.50 oz (17%) Pellet 0 min