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Polecat Porter: Baltic Porter (Pro-Am Series)

Back in early 2010, I designed this beer for entry in to the Puget Sound Pro-Am.  While I fantasized about having the beer brewed on a commercial scale, I figured the odds were against me and the chances long.  As luck would have it though, not only did a brewery select the beer, but one of my favorite local brewpub at that:  Elysian Brewing.  Although the beer didn’t place in the top three in the pro-am competition at the 2010 Great American Beer Festival,  the commercial version turned out just as good as I could have hoped for. 

Whether or not it’s due to the history that I have with this beer or because of my general liking of the style, the Polecat Porter easily has edged its way into my top 3 favorite beers I’ve brewed.  It’s probably a little less roasty than a classic example, but I think that’s one of the reasons why I enjoy it so much.  Hopefully you will too.

Recipe Specifics

Batch Size (Gal): 6.5
Total Grain (Lbs): 19.88

Anticipated OG: 1.087
Anticipated SRM: 32.8
ticipated IBUs:   37.2
Wort Boil Time:  90
Final Gravity: 1.021
ABV: 8.8%

57.4% - 11.5 lbs Munich Malt (Weyermann)
33.7% - 6.75 lbs Pilsner (Weyermann)
2.5% - ½ lb Special B (Castle)
1.9% - 6 oz. Carafa 3 (Weyermann)
1.2% - ¼ lb CaraMunich 3 (Weyermann)
1.2% - ¼ lb Chocolate Malt (Crisp)
1.2% - ¼ lb Crystal 80 (Breiss)
0.9% - 3 oz. Molasses (Grandma's)

60 grams Czech Saaz (pellets, 5.0% AA) @ 65 minutes
20 grams Hallertau (pellets, 4.1% AA) @ 25 minutes

Wyeast 2124 Bohemian Lager (2nd Generation, from Chocolate Rye Lager)

Water Profile and Additions
Charcoal filtered Seattle Water
Mash:  0.5 g/g Calcium Chloride, 1.5 g/g Baking Soda
HLT: 0.1 ml/g phosphoric acid
Boil Additions: 1 g/g Calcium Chloride, 0.35 g/g Epsom Salt   

Mash Schedule
60 minute rest at 151°
15 minute mash out rest at 168°
Sparged with 170° water

Fermentation Schedule
Chill to 45 degrees and pitch yeast.  Ferment at 50 with 59 degree diacetyl rest before lagering at 32.

More information about the Polecat can be found here.