Imperial Baltic Porter CLONE



The beer pours a lovely reddish-brown colour, with a thick tan head. The aroma is full of sweet chocolate, raisins, burnt sugar and a hint of coffee. A great after dinner beer.

3kg Dark liquid malt
2kg Light liquid Malt
500g Light Dry malt
100g Carafa II
200g Brown Malt
200g Special B Malt
40g Columbus hops (15% AA) – 60min boil
1 x MJ Californian lager yeast or 2 x MJ Bohemian Lager yeast or 2 x S-23 Saflager yeast.

1. A day before, place 10‐15 litres of water in closed containers in a fridge and chill.
2. Steep Grains for 20‐30 mins with 2 litres of hot tap water (not boiling).
3. Strain liquid into a large saucepan. Rinse grain with another 1 Litre of hot tap water into the saucepan, and discard grain.
4. Add another 4 litres of water and 1 kg liquid light malt (approx.) to the saucepan, and bring to the boil whilst stirring.
5. Add 40g Columbus hops.
6. At the end of the 60 minutes, turn off the heat.
7. Add the rest of the malts and stir to dissolve. Place the saucepan in a sink of cool water for 10‐15 minutes.
9. Pour the contents of the saucepan into the fermenter, and top up to 23 litres with chilled and tap water to reach a starting temperature of 20‐22°C if using the Californian Lager yeast. Stir vigorously to aerate.
10. If using the MJ Californian lager ferment as close as possible to 20°C, if using the MJ Bohemian Lager or S-23 ferment as close to 12c as possible. Bottle or keg when gravity is consistent over two days.

Beer

Mead

Spirits