Vanilla Bourbon Imperial Porter & Sour Apple Partigyle
Baltic Porter

 

Type: All Grain

 Date: 9/5/2013

Batch Size: 6.00 gal

 Brewer: Mike Young
Boil Size: 8.07 gal Asst Brewer:
Boil Time: 90 min Equipment: Mike's 10 Gallon
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
13.00 lb Pale Malt - Rahr (3.5 SRM) Grain 69.33 %
2.00 lb Vienna Malt (3.5 SRM) Grain 10.67 %
1.50 lb Brown Malt (65.0 SRM) Grain 8.00 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5.33 %
0.75 lb Chocolate Malt (350.0 SRM) Grain 4.00 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.67 %
1.00 oz Nugget [13.00 %] (60 min) Hops 34.1 IBU
1.00 oz Goldings (US) [4.00 %] (10 min) Hops 3.8 IBU
1.00 tsp Baking Soda (Mash 60.0 min) Misc
1.00 tsp Chalk (Mash 60.0 min) Misc
1 Pkgs Safale American Ale (DCL Yeast #US-05) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.077 SG

 Measured Original Gravity: 1.076 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.022 SG
Estimated Alcohol by Vol: 8.03 % Actual Alcohol by Vol: 7.06 %
Bitterness: 37.9 IBU Calories: 350 cal/pint
Est Color: 31.5 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 18.75 lb
Sparge Water: 3.82 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, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 26.00 qt of water at 164.8 F 154.0 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: 2.4
Pressure/Weight: 10.2 PSI Carbonation Used: -
Keg/Bottling Temperature: 38.0 F Age for: 21.0 days
Storage Temperature: 60.0 F  
 

Notes
Added 2 lbs C40 and 3.5 gallons water (155degrees) and let steep for 20 minutes. Drained into kettle to get about 3.25 gallons of 1.036 wort. Boiled 30 minutes with 1 oz nugget at 30, 1 oz Strisselspalt at flameout. Cooled and added 2 gallons apple juice and pitched White Labs Sour Mix saved yeast from 4-16-2013. SG=1.040 after adding cider up to about 4.75 gallons.
1/19/2014 - Kegged Apple sour. Musty funk in this batch. Added some acid blend and a touch of apple extract.
10/3/2013 - Transferred onto 2 madasgar vanilla beans. FG was a little higher than expected, but the beer was very balanced.
Boiled BVIP for 90 minutes since the gravity was low (1.068)

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