Motek Welwetu (Polish for “Velvet Hammer”) Baltic Porter
5 gallons (19 liters)
OG: 1075/18.2 degrees Plato
Alcohol: 6 percent by volume
Bitterness: 40 IBUs
Color: deep reddish brown (22 to 24 SRM)
Yeast: lager or a European ale strain; liquid highly recommended
All-grain recipe calculated at 75 percent efficiency
All-Grain Recipe
11 pounds (5 kg) Munich malt
4 pounds (1.8 kg) amber/biscuit malt
6 ounces (170 g) dehusked German röstmalz, such as Carafa II
Mini-Mash Recipe
6.5 pounds (3 kg) amber dry malt extract (or 7.25 pounds liquid)
2 pounds (.9 kg) pale or Munich malt
2 pounds (.9 kg) amber/biscuit malt
6 ounces (170 g) dehusked German röstmalz, such as Carafa II
Hops (calculated for whole hops; use 25 percent less for pellets)
1.5 ounces/43 g, 90 minutes, Lublin or Saaz (4 percent AA)
1 ounces/28 g, 30 minutes, East Kent Goldings (4 percent AA)
Mash for either recipe should be a simple infusion mash at 155 degrees F (69 degrees C) for 30 minutes; then raise to 170 degrees F (77 degrees C) for mash out, then begin sparge. Ferment at 55 to 60 degrees F (13 to 16 degrees C), then cold condition for a month at around 40 degrees F (4 degrees C).
