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Recipe: PINTA Imperator Bałtycki Dry-Hopped
From Browar PINTA in Wieprz, Poland, this rich, big-bodied Baltic porter gets a long boil and tropical accents from dry hopping with Sabro and Strata.
Photo: Courtesy Browar PINTA
This recipe is based on PINTA’s dry-hopped imperial Baltic porter. You can skip the dry hopping for a somewhat more traditional version—though still more bitter than most—or you can change out the hops to your own favorite varieties. Keys to success here include pitching plenty of healthy lager yeast, fermenting cool for a clean profile, and allowing plenty of lagering time to smooth and round out those big flavors.
For more details, see Brewing Hop-Forward Baltic Porter with Poland’s Browar PINTA.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.106
FG: 1.026
IBUs: 88
ABV: 10.5%
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This recipe is based on PINTA’s dry-hopped imperial Baltic porter. You can skip the dry hopping for a somewhat more traditional version—though still more bitter than most—or you can change out the hops to your own favorite varieties. Keys to success here include pitching plenty of healthy lager yeast, fermenting cool for a clean profile, and allowing plenty of lagering time to smooth and round out those big flavors.
For more details, see Brewing Hop-Forward Baltic Porter with Poland’s Browar PINTA.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.106
FG: 1.026
IBUs: 88
ABV: 10.5%
[PAYWALL]
MALT/GRAIN BILL
5.9 lb (2.7 kg) Munich
4.9 lb (2.2 kg) Vienna
4.9 lb (2.2 kg) pilsner
3 lb (1.4 kg) Weyermann CaraBohemian
1 lb (454 g) Weyermann Carafa Special II
HOPS & ADDITIONS SCHEDULE
16 ml FLEX hop extract OR 2.2 oz (62 g) CTZ at start of boil [88 IBUs]
½ tsp (2.5 ml) Wyeast Yeast Nutrient at 10 minutes
1.1 oz (31 g) each of Centennial, Citra, and Mosaic at flameout
1.7 oz (48 g) each of Sabro and Strata at dry hop
YEAST
Fermentis SafLager W-34/70 or similar
DIRECTIONS
Mill the grains and mash in at 133°F (56°C); rest there 5 minutes, then raise to 147°F (64°C); rest there 50 minutes, then raise to 162°F (72°C); rest there 10 minutes, then raise to 172°F (78°C) and mash out. Vorlauf until the runnings are clear, then run off into the kettle. Lauter and sparge as necessary to get about 7 gallons (27 liters) of wort—or more depending on your evaporation rate. Boil at least 2 hours, adding hops according to the schedule. After the boil, chill to 48°F (9°C), aerate well, and pitch plenty of healthy yeast.
Hold at 48°F (9°C) for 2 days, then slowly raise by about 2°F (1°C) per day for 6 days until it reaches 59°F (15°C), then hold there 2 days for a diacetyl rest. Then start cooling the beer by about 6°F (3°C) per day until it reaches 34°F (1°C). Lager the beer for 9–10 weeks, then add dry hops for 1 week. Rack off the hops, package, and carbonate to about 2.8 volumes.
BREWER’S NOTES
Aim for a softer water profile, optionally adding calcium chloride for a rounder, fuller mouthfeel in the finished beer.
