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Three Kings Baltic Porter NHC 2010

Category 12: Porter

293 Entries

Sponsored by Deschutes Brewery

Karl King, Colleyville, Texas

Gold Medal

"Three Kings Baltic Porter"

Baltic Porter

 

Ingredients for 6 U.S. gallons (22.71 L)

13.0 lb (5.9 kg) Maris Otter pale malt

2.0 lb (0.9 kg) Briess dry malt extract

0.85 lb (386 g) caramel Munich malt

0.65 lb (295 g) Fawcett chocolate malt

8.0 oz (227 g) 150° L crystal malt

4.0 oz (113 g) chocolate malt

4.0 oz (113 g) dextrin malt

1.45 oz (41 g) Saaz pellet hops, 5.8% alpha acid (60 min)

1.65 oz (45 g) Hallertau pellet hops, 4.6% alpha acid (60 min)

0.3 oz (8.5 g) Hallertau pellet hops, 4.6% alpha acid (10 min)

White Labs WLP 830 German Lager yeast starter

Forced CO2 to carbonate

Whirlfloc to clarify (15 min)

 

Original Specific Gravity: 1.086

Final Specific Gravity: 1.020

ABV (%): 8.8

IBUs: 52

SRM: 39

Boiling Time: 110 min

Primary Fermentation: 52° F (11° C)

 

Directions

Mash grains at 155° F (68° C) for 60 minutes. Batch sparge.

 

Runners-Up

Silver Medal: Jason Popish, Fruita, CO, Robust Porter

Bronze Medal: Wayne Otterbourg, John Emery, Marietta, GA, Brown Porter, Brewmasters of Alpharetta

Category 12: Porter

 

293 Entries

 

Sponsored by Deschutes Brewery

 

 

 

Karl King, Colleyville, Texas

 

Gold Medal

“Three Kings Baltic Porter”

Baltic Porter

 

Ingredients for 6 U.S. gallons (22.71 L)

 

13.0 lb     (5.9 kg) Maris Otter pale malt

2.0 lb       (0.9 kg) Briess dry malt extract

0.85 lb     (386 g) caramel Munich malt

0.65 lb     (295 g) Fawcett chocolate malt

8.0 oz      (227 g) 150° L crystal malt

4.0 oz      (113 g) chocolate malt

4.0 oz      (113 g) dextrin malt

1.45 oz    (41 g) Saaz pellet hops, 5.8% alpha acid (60 min)

1.65 oz    (45 g) Hallertau pellet hops, 4.6% alpha acid (60 min)

0.3 oz      (8.5 g) Hallertau pellet hops, 4.6% alpha acid (10 min)

                White Labs WLP 830 German Lager yeast starter

                Forced CO2 to carbonate

                Whirlfloc to clarify (15 min)

 

Original Specific Gravity: 1.086

Final Specific Gravity: 1.020

ABV (%): 8.8

IBUs: 52

SRM: 39

Boiling Time: 110 min

Primary Fermentation: 52° F (11° C)

 

Directions

Mash grains at 155° F (68° C) for 60 minutes. Batch sparge.

 

Runners-Up

Silver Medal: Jason Popish, Fruita, CO, Robust Porter

Bronze Medal: Wayne Otterbourg, John Emery, Marietta, GA, Brown Porter, Brewmasters of Alpharetta