Stockholm Syndrome Baltic Porter
One style that’s making a comeback here in the United States is Baltic porter. Although it can be brewed as a lager, many breweries have adapted to fermenting with ale yeast, which works well for this style.
Stockholm Syndrome Baltic Porter, All-Grain
(5 gallons/19 L, all-grain)
OG = 1.074 FG = 1.019
IBU = 39 SRM = 27 ABV = 7.6%
Ingredients
11.5 lbs. (5.2 kg) Vienna malt (3.5 °L)
1 lb. (0.45 kg) amber malt (23 °L)
1 lb. (0.45 kg) brown malt (65 °L)
1 lb. (0.45 kg) caramel Vienne malt (20 °L)
1 lb. (0.45 kg) Briess Extra Special malt (130 °L)
0.5 lb. (0.23 kg) Carafa® Special II malt (430 °L)
9 AAU Styrian Goldings hops (60 min.) (1.5 oz./43 g at 6% alpha acids)
6 AAU Styrian Goldings hops (10 min.) (1 oz./28 g at 6% alpha acids)
1⁄2 tsp. yeast nutrient (10 min.)
White Labs WLP023 (Burton Ale) or Wyeast 1275 (Thames Valley Ale) or Mangrove Jack’s M79 (Burton Ale) yeast
3⁄4 cup corn sugar (if priming)
Step by Step
This is a single step infusion mash. Bring 5 gallons (19 L) of water to 166 ºF (74 ºC). Mash grains at 152 ºF (67 ºC) for 1 hour. While mashing, bring 4.5 gallons (17 L) sparge water up to 180 ºF (82 ºC). Slowly sparge, you should collect 6 gallons (22.7 L) of wort with a gravity about 1.061.
Once 6 gallons (22.7 L) of wort is collected, bring to a rolling boil, and add 1.5 oz. (43 g) Styrian Goldings hops. After 50 minutes of boil time, add the second 1 oz. (28 g) of Styrian Goldings hops as well as the yeast nutrients.
After the boil is complete, cool the wort to 68 ºF (20 ºC) and pitch 2 packs or equivalent starter of yeast. Ferment at 68 ºF (20 ºC) for 2 weeks, then transfer to secondary fermentor and hold at 68 ºF (20 ºC) for an additional 2 weeks. Force carbonate or naturally condition in keg or bottles with 3⁄4 cups priming sugar for 3-4 weeks at 68 ºF (20 ºC).
Stockholm Syndrome Baltic Porter, Partial Mash
(5 gallons/19 L, partial mash)
OG = 1.074 FG = 1.019
IBU = 39 SRM = 27 ABV = 7.6%
Ingredients
2.5 lbs. (1.13 kg) extra light dried malt extract
3.3 lbs. (1.5 kg) Munich liquid malt extract
1.5 lbs. (0.68 kg) Vienna malt (3.5 °L)
1 lb. (0.45 kg) amber malt (23 °L)
1 lb. (0.45 kg) brown malt (65 °L)
1 lb. (0.45 kg) caramel Vienne malt (20 °L)
1 lb. (0.45 kg) Briess Extra Special malt (130 °L)
0.5 lb. (0.23 kg) Carafa® Special II malt (430 °L)
9 AAU Styrian Goldings hops (60 min.) (1.5 oz./43 g at 6% alpha acids)
6 AAU Styrian Goldings hops (10 min.) (1 oz./28 g at 6% alpha acids)
1⁄2 tsp. yeast nutrient (10 min.)
White Labs WLP023 (Burton Ale) or Wyeast 1275 (Thames Valley Ale) or Mangrove Jack’s M79 (Burton Ale) yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Place the crushed Vienna, amber, brown, and Extra Special grains in a large muslin bag. Steep the milled grain in 2 gallons (7.6 L) of water at 152 ºF (67 ºC) and hold at this temperature for 45 minutes. Place the remaining crushed grains in another muslin bag and add to the mash along with another gallon of water at 170 ºF (77 ºC). Hold for 10 minutes. Remove both grain bags and place in a colander. Slowly wash with 1.5 gallons (5.7 L) hot water. Add the liquid and dried malt extract and stir until fully dissolved. Top off to 6 gallons (22.7 L) and bring to a boil. When the wort comes to a boil, add 1.5 oz. (43 g) Styrian Goldings hops. After 50 minutes of boil time, add the second 1 oz. (28 g) of Styrian Goldings hops as well as the yeast nutrients.
After the boil is complete, cool the wort to 68 ºF (20 ºC) and pitch 2 packs or equivalent starter of yeast. Ferment at 68 ºF (20 ºC) for 2 weeks, then transfer to secondary fermentor and hold at 68 ºF (20 ºC) for an additional 2 weeks. Force carbonate or naturally condition in keg or bottles with 3⁄4 cups priming sugar for 3-4 weeks at 68 ºF (20 ºC).
