Brew Date: Sept 1st, 2012

Joined the Brewers Guild and had a great time at the August meeting at Smith Mountain Lake. Later this month there will be a Porter competition so I can recycle recipe #17 because it was so good. While I was at the shop I noticed that Chris restocked the shelves with a few more roasted varieties of grain.

Because I am never content to leave a good thing alone, I am substituting the chocolate wheat with chocolate rye. Will it still be a Porter? I don't know, will have to consult the experts.

I need get busy and hope this can be ready in time.

sTevo's Porter Take 2:

10 lbs 2-row
3/4 lb crystal 80L
1/2 lb roasted barley 300L
1/4 lb chocolate rye 500L

1 oz saaz @ 4.9%
1 oz tettnang @ 4.8%
1 oz kent golding @ 4.5%

Safale US#05 dry yeast

Update:

From the Beer Advocate http://beeradvocate.com/beer/style/80

Baltic Porter

Description:
Porters of the late 1700's were quite strong compared to today’s standards, easily surpassing 7% alcohol by volume. Some brewers made a stronger, more robust version, to be shipped across the North Sea, dubbed a Baltic Porter. In general, the style’s dark brown color covered up cloudiness and the smoky/roasted brown malts and bitter tastes masked brewing imperfections. The addition of stale ale also lent a pleasant acidic flavor to the style, which made it quite popular. These issues were quite important given that most breweries were getting away from pub brewing and opening up breweries that could ship beer across the world.

Average alcohol by volume (abv) range: 7.0-10.0%

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OK, looks like I am on the light side of the ABV.