Baltic (Milk) Porter This is a blog of happenings in my family, with my kids, and with the politics of the world. If you don't get satire you should probably stop reading right now. I tend to ramble on, and on, and on...

Ingredients:
Water
Muslin Bag
12 oz Crushed Munich Malt
8 oz Crushed Caramel 80L Malt
8 oz Crushed Chocolate Malt
8 oz Crushed Caramel 120L Malt
32 oz Organic Whole Milk
2 lb Amber Spray-Dried Malt
6.6 lb Briess CBW Pure Malt Extract Non-Diastatic Unhopped Porter
2 oz Freshops Nugget 2011 α-acid 4.8% (whole hops)
Safale US-05 Dry Ale Yeast

Instructions: If using tap water, bring about 3.5 gallons of water to a boil in a large pot. This dechlorinates the water. Cool (or heat) water to roughly 155°F and add muslin bag of grains to steep: - 12 oz Crushed Munich Malt - 8 oz Crushed Caramel 80L Malt - 8 oz Crushed Chocolate Malt - 8 oz Crushed Caramel 120L Malt Maintain a temperature between 150-160°F for 1/2 hour of steeping. Remove grain bag & squeeze out juices. Congratulations, you now have a wort. Add 32 oz organic whole milk and bring back up to a boil. When boil is rolling, add malt extracts: - 2 lb Amber Spray-Dried Malt - 6.6 lb Briess CBW Pure Malt Extract Non-Diastatic Unhopped Porter Now it's time to hop the beer. Add bittering hops: - 2 oz Freshops Nugget 2011 α-acid 14.1% (whole hops) Boil 1 hour. Add flavoring hops: - 3/4 oz Tettnang α-acid 4.8% Boil 5 minutes more before terminating boil. Mix wort with pre-boiled, chilled water in the fermentation device to bring the level up to 5 gallons. Pitch yeast (Safale US-05 Dry Ale Yeast) when temperature cools to around 75°F. Bottle with 5 oz priming sugar when fermentation bubbling stops in about a week.