Okocim Baltic Porter CLONE



Typically strong, sweet, and intensely malty. Keeping with tradition this recipe calls for a lager yeast to be used rather than an ale. This beer is a definite must for those with a taste for sweeter dark beers.

4kg Dark liquid malt
2kg Light liquid Malt
150g Dark crystal
100g Black Malt
100g Special B
200g CaraAmber
10g Columbus hops (15% AA) – 60min boil
30g Columbus hops (15% AA) – 30min boil
10g Columbus hops (15% AA) – 15min 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 10g Columbus hops. After 30mins add another 30g of Columbus, after a further 20mins add the final 10g of Columbus.
6. Keep boiling for a further 15mins then 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 add yeast and ferment at 20c.
10. If using the MJ Bohemian Lager or S-23 top up to 23 litres with chilled and tap water to reach a starting temperature of 12‐15°C, ferment as close to 12c as possible. Bottle or keg when gravity is consistent over two days.

Beer

Mead

Spirits