Baltischer Baltic Porter

Mash in at 145°F (63°C) for 20 min. Homogenize the mash and pull 33% for decoction. Boil decoction 15 min. and return to mash to raise temperature to 152°F (67°C). Hold 20 min. Homogenize mash and pull 33% for decoction. Boil decoction 15 min. and return to mash to raise temperature to 158°F (71°C). Hold 20 min. or, optionally, slowly raise mash temperature to mash-out. Boil 90 min. (no protein coagulators used). Chill to 48°F (9°C), pitch yeast, and ferment at 52°F (11°C). To naturally carbonate, spund the fermenter at 1.020 SG with spunding valve set to 14 psi (1 bar). Once FG is reached, wait a few extra days, drop yeast, then chill to 28°F (–2°C) for 4 weeks. Transfer to serving vessel, age cold for 5 years, profit.

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