Baltic Porter 05/28/2016
Baltic Porter

 

Type: All Grain

 Date: 5/28/2016

Batch Size: 5.00 gal

 Brewer: Joe Aiello
Boil Size: 6.87 gal Asst Brewer:
Boil Time: 60 min Equipment: Jomebrew 5.5 batch on 13.5 Gal Kettle and 10Gallon Igloo Cooler
Taste Rating(out of 50): 30.0 Brewhouse Efficiency: 74.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
11.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 68.75 %
1.50 lb Munich Malt (9.0 SRM) Grain 9.38 %
0.50 lb Brown Malt (65.0 SRM) Grain 3.13 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3.13 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.13 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 3.13 %
0.50 lb Pale Chocolate (Briess) (250.0 SRM) Grain 3.13 %
0.75 oz Magnum [14.00 %] (60 min) (First Wort Hop) Hops 31.2 IBU
1.00 lb Turbinado (10.0 SRM) Sugar 6.25 %
0.50 oz Goldings, East Kent [5.00 %] (10 min) Hops 2.4 IBU
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.088 SG

 Measured Original Gravity: 1.088 SG
Est Final Gravity: 1.019 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 9.00 % Actual Alcohol by Vol: 9.96 %
Bitterness: 33.7 IBU Calories: 402 cal/pint
Est Color: 33.1 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 15.00 lb
Sparge Water: 3.47 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Single Infusion, Full Body, Batch Sparge
Step Time Name Description Step Temp
45 min Mash In Add 24.00 qt of water at 161.1 F 152.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.3
Pressure/Weight: 12.5 PSI Carbonation Used: My Carbonation Profile
Keg/Bottling Temperature: 45.0 F Age for: 30.0 days
Storage Temperature: 65.0 F  
 

Notes
9.15 Mash started6G / 24 qt @ 16f
- Mash temp 152f - included bucket weight by mistake
10.23 Vorlauf --> heated sparge water late, longer mash.
10.29 Xfer to kettle started 19.8 brix
10.35 Added 4G sparge water
10.45 7 g in kettle. pretty full as usual
- 4 drop anti foam
- Preboil gravity 14.6 brix 1.060
11.14 Boil started
- 1 oz Magnum
11.35 ~ 1 gallon boil off
12.05 .5 oz EGK, whirlfloc, Fermenaid K
12.10 1lb turbanado sugar - 21.6 brix
12.20 flameout.
12.25 - recirc with hose water. 80f inline, 130f in kettle, lid now on.
- 5G in carbok
- 76f
- 90 second o2
- 21.6 brix
1.30 Cleanup almost done. 70F in carboy in ferment fridge
1.46 pitched 200 ml slurry from last batch. 70f
2.00 done
2.12 68f in carboy

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