Golden Givers All Grain Recipe Kit - Baltic Porter - Mierzejewski Porter -KB19729

Mierzejewski Porter | Baltic Porter

The Golden Givers Program is a program initiative by Lallemand and KegLand to support BJCP Competition Approved Prize Winners to share their recipes and expertise with other brewers.

These recipes assist other Australian brewers to choose tried and proven recipes from ingredients that can be easily sourced in Australia and help other less experienced brewers simply brew better beer.

The Golden Giver All Grain Recipe Kits can be a bit more demanding to brew. We recommend a strong working knowledge of brewing techniques, your brewing equipment and brewing software such as Brewfather. For easier to approach all grain recipe kits that will produce world class brews at any level please check out our range of standard All Grain Recipe Kits - every recipe has been tried and tested by the KegLand Brew Crew!

Brewer: Mitch Munro Gold Medal Winner: 2021 AABC - Porter Recipe Name: Mierzejewski Porter Style: Baltic Porter Batch Size: 12.5L*

*Note - due to the high ABV, author's preferred 'no sparge' brewing technique and the large number of hops required, this recipe is smaller than a standard single batch

First, clean all equipment if not already ready clean.

We recommend using for this. All 'cold side' equipment - spoon, fermenter, airlock, bottles etc must also be sanitised. All equipment that will come into contact with your brew post boil must be sanitised with a quality no-rinse sanitiser such as . For sanitising external fittings we recommend

Refer to the instructions on the label of your no-rinse sanitiser for dosage and usage instructions.

1. Heat the strike water to the right temperature to achieve the correct mash temperature. Typically this will be 6-8°C higher than the mash temperature, although brewing system, size of grain bill and ambient temperature can have an effect. You can use on Brewfather.

2. (Optional) Add the (if using) to the strike water. The salt additions are based on an RO water profile. If using another source of water, checkout the water calculator on

3. Once strike temperature is achieved, add your milled malt and stir thoroughly to ensure there are no dough balls. Check the mash temperature and adjust as needed.

1. Bring your wort to a boil. Set your temperature above 100°c to ensure a constant boil - this will ensure the elements stay on. Keep an eye on the kettle as you raise towards a boil to avoid a messy boil over

2. Once a rolling boil is reached start your timer.

3. Add hops as required according to the Boil Schedule. (A 60 minute addition is boiled for 60 minutes, a 10 minute addition is added with 10 minutes left to the end of the boil).

Ideally, the temperature of the wort should be at pitching temp before adding the yeast. If the wort is too hot then sit the fermenter in an ice bath or fermentation fridge until the temperature of the wort has cooled down to close to the target pitching temperature.

Ensure that the lid remains on the fermenter as much as possible and the thermometer is sanitised prior to each measurement to avoid contamination of your beer

Add the entire contents of the yeast sachet(s) to your fermenter by gently sprinkling the yeast across the top of the wort

This step is the most important to get great tasting finished beer. Half fill your airlock or blow-off jar with no-rinse sanitiser at the correct dilution.

Use the schedule below as your target temperatures throughout fermentation. If possible adjust the temperature in accordance with gravity changes rather than timed steps for the fastest and healthiest fermentation. A is a great way to make this easy!

Raising the temperature at the end of fermentation is known as a diacetyl rest, and is important to ensure full attenuation and to allow the yeast to clean up the off flavours that can be produced as a result of fermentation.

Try to maintain the fermentation within the yeast's ideal temperature range until fermentation is nearly complete, at which stage the fermenter can be moved somewhere warmer for the diacetyl rest.

An easy way to get consistently great beer is to get a cheap/free fridge from Gumtree or FaceBook and make a fermentation chamber paired with a and controlled by a . Otherwise, buy a ready to go for the ultimate in fermentation control. Using a in conjunction with a RAPT Temperature Controller or Fermentation Chamber also unlocks automated profiles which takes all the guesswork out of fermentation control! Note that if you are using a pressure capable fermenter you will get the best results at around 5-12psi. Allow pressure to build up with a spunding valve 24 hours after pitching. For healthy yeast it is important to not apply any pressure for the first 24 hours to avoid inhibiting yeast growth.

Once fermentation is done, it is time to transfer your finished beer! Ideally, cold crashing at -1°C for 3 days will give the best results before transferring. To determine that fermentation has finished, check the gravity over three consecutive days. If it is stable across three consecutive days then fermentation is done and the beer can be safely transferred to your bottles, cans or keg. Do not transfer until fermentation is complete.

During the packaging process the most important rule is to keep air in the form of oxygen out of the beer. Check out the links for best practice of how to do this depending on method used.

• Bottling your beer: Use KegLand or KegLand. Please refer to our detailed beginners guide for bottling from a fermenter .

• Kegging: We would suggest carbonating and dispensing at 10-12 psi at 2°C for best results. Refer to our detailed beginners guide for kegging from a fermenter .

• Canning: To transfer your finished beer into cans we would suggest kegging and carbonating at 11psi at 2°C then transferring to cans. Refer to our detailed beginners guide for canning .

All done! Congratulations on making a delicious beer! Any questions - don't hesitate to contact the friendly staff on