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[[File:Tag_02_Baltic.jpg|thumb|right|Hauptgärung nach 48h]] | [[File:Tag_02_Baltic.jpg|thumb|right|Hauptgärung nach 48h]] | ||
[[File:Balroc Tag3.jpg|thumb|right|Hauptgärung nach | [[File:Balroc Tag3.jpg|thumb|right|Hauptgärung nach 3 Tagen]] | ||
[[File:balroc Tag6.jpg|thumb|right|Hauptgärung nach 6 Tagen]] | |||
==== Etikett ==== | ==== Etikett ==== | ||
Baltic Porter: a an extra strong stout, made for transporting from Great Britain to the Baltic regions on sailing vessels. Tastes of dark chocolate and coffee are to be expected. | Baltic Porter: a an extra strong stout, made for transporting from Great Britain to the Baltic regions on sailing vessels. Tastes of dark chocolate and coffee are to be expected. | ||
Revision as of 00:21, 26 November 2012
Rezept
- 5000g Pilsener Malz
- 2000g Münchner Malz
- 500g Hafermalz
- 250g Caraweizen
- 300g Röstgerste
- 150g Röstmalz
- 45g Hallertauer 4,5% (60min)
- 20g Cascade 5% (15min)
- 1pk Wyeast 3789-PC Trappist Blend
Würzebereitung:
- 18 l Hauptguß
- 11,3 l Nachguss
Rasten:
- Einmaischen bei 59°C
- 1.Rast bei 57°C für 10 min
- 2.Rast bei 67°C für 60 min
- 3.Rast bei 78°C für 10 min
- Abmaischen bei 78°
Kochen:
Würzekochzeit: 75 min
Daten
Stammwürze: 21,5 °Plato
Etikett
Baltic Porter: a an extra strong stout, made for transporting from Great Britain to the Baltic regions on sailing vessels. Tastes of dark chocolate and coffee are to be expected.