Thor’s Hammer – Norse Porter

Todays brew is a blast from the past – a recipe which I developed way back in 1998, and which was my most brewed beer (or, at least, base-recipe) for the better part of 10 years. This beer goes back even farther – in the early 90’s there wasn’t much of a craft beer scene in Western Canada, but this one beer store used to bring in the odd European beer. There was this porter, from Norway, they’d bring in a couple of times a year – the name was unpronounceable (and long since forgotten), but it was good. In fact, it was the beer that started my love-affair with the porter style. Through a lot of trial-and-error (this was before there were many good online brewing resources) a friend and I managed to make a fairly respectable clone of the beer…but could never get it just right. We knew it was a baltic-style porter, and we did everything we could to learn about the style to find our error. One day a chance encounter with a Norwegian brewer online solved our problem – unlike most baltics, this brewery used an ale yeast instead of a lager yeast. Vola – the next batch was spot-on.

From there this brew evolved a lot – substituting English for noble hops, removing the darker malts, brewing an all-Munich/Vienna base malt version and the addition of cherries were all tested at one point or another – and each produced a fantastic beer.

Todays brew goes back to the first “eureka – we got it” recipe; the closest to cloning that one great beer that brought light to an otherwise fairly dark beer-decade.

EDIT: forgot to add, this brew makes use of the Nøgne Ø yeast, kindly provided by Sam of Eureka brewing (also, yeast #113, my commercial yeast bank). Historically I used the old wyeast Scandinavian ale yeast – which apparently was just goold ol’ ringwood…

Recipe below the fold.

Norse Porter
Baltic Porter
Type: All GrainDate: 18 Oct 2014
Batch Size (fermenter): 22.00 lBoil Time: 90 min
Boil Size: 31.48 lEnd of Boil Volume 25.48 l
Brewhouse Efficiency: 72.00 %Est Mash Efficiency 80.2 %
4.00 kgCanadian 2 Row Pale Malt (2.0 SRM)Grain154.0 %
1.81 kgMunich Malt (9.0 SRM)Grain224.5 %
1.00 kgVienna Malt (3.5 SRM)Grain313.5 %
0.25 kgCaramel/Crystal Malt – 60L (60.0 SRM)Grain43.4 %
0.22 kgChocolate Malt (350.0 SRM)Grain53.0 %
0.11 kgBlack (Patent) Malt (500.0 SRM)Grain61.5 %
50.00 gNorthern Brewer [6.10 %] – First Wort 90.0 minHop734.7 IBUs
14.17 gHallertauer [4.80 %] – Boil 15.0 minHop83.3 IBUs
1.00 tspIrish Moss (Boil 10.0 mins)Fining9
15.00 gSaaz [3.75 %] – Boil 5.0 minHop101.1 IBUs
Beer Profile
Est Original Gravity: 1.073 SGMeasured Original Gravity: 1.074 SG
Est Final Gravity: 1.022 SGEstimated Alcohol by Vol: 6.8 %
Bitterness: 39.1 IBUsEst Color: 24.9 SRM
Mash Profile
Mash Name: Single Infusion, Full Body, Batch SpargeTotal Grain Weight: 7.40 kg
Sparge Water: 19.59 lGrain Temperature: 19.0 C
Sparge Temperature: 75.6 CTun Temperature: 18.0 C
Adjust Temp for Equipment: TRUEMash PH: 5.20
Mash Steps
NameDescriptionStep TemperatureStep Time
Mash InAdd 19.56 l of water at 77.7 C68.9 C45 min
Sparge Step: Batch sparge with 2 steps (3.72l, 15.87l) of 75.6 C water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: KegVolumes of CO2: 2.3
Fermentation: Ale, Single StageStorage Temperature: 18.3 C
-fermented with Norge O yeast from Norway
-Wet conditioned (2% v/w) using a smaller gap (0.3mm)
-Hit mash temp dead-on 69C; did water temps and grain/mash tun temps exact!
-CoOnversion not quite complete @ 45 min; added an extra 5 min after a vigorous stir
-Sparge water @82C to warm grain-bed to 75C
-Hit all numbers dead-on; exceeded OG by 1 point!
Created with BeerSmith

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