This recipe is featured in Stan Hieronymus' article "Amateurs, Pros Connect at GABF" in the January/February 2007 issue of Zymurgy magazine. In October 2005, Tom Nolan brewed a Baltic porter that would go on to be one of his most successful beers to date. At a monthly homebrew competition held by the Winston-Salem WortHawgs, Nolan's recipe was chosen by Foothills Brewing to scale up and brew in their facility. Small adjustments were made to the homebrew recipe, resulting in a higher gravity and slightly lower IBU, but it was still noticeably Nolan's creation. After spending a hard day brewing with the Foothills crew in June 2006, which to Nolan's surprise was quite similar to his homebrewing routine (complete with boil-over), the beer sat in fermenters getting ready for competition. The collaborative effort of Nolan and Foothills Brewing was rewarded with a gold medal at the 2006 GABF Pro-Am Competition as well as silver in the Baltic porter category in that year's commercial competition.
What you will need
7.5 lb (3.4 kg) | pale malt 4.5 lb (2.0 kg) | Munich malt 2.5 lb (1.1 kg) | Vienna malt 0.75 lb (0.34 kg) | wheat malt 0.75 lb (0.34 kg) | crystal malt 135L 0.5 lb (0.22 kg) | chocolate malt 0.5 lb (0.22 kg) | black patent malt 2.0 oz (57 g) | Perle pellet hops, 7% AA (60 min) 1.5 oz (43 g) | Hallertau pellet hops, 4.2% AA (12 min) 0.5 oz (14 g) | Hallertau pellet hops, 4.2% AA (0 min) 2 tsp gypsum in mash 0.5 tsp Irish Moss Wyeast 2124 Bohemian Lager yeast