Baltic Porter
Baltic Porter

 

Type: All Grain

 Date: 12/3/2013

Batch Size: 6.00 gal

 Brewer: Mike Young
Boil Size: 7.20 gal Asst Brewer:
Boil Time: 90 min Equipment: Brew Pot (8 gal) and Cooler (48 qt)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
7.00 lb Munich Malt (9.0 SRM) Grain 41.79 %
7.00 lb Pale Malt - Rahr (3.5 SRM) Grain 41.79 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5.97 %
0.75 lb Special B Malt (150.0 SRM) Grain 4.48 %
0.50 lb White Wheat Malt (2.4 SRM) Grain 2.99 %
0.25 lb Chocolate Malt (400.0 SRM) Grain 1.49 %
1.00 oz Magnum [12.00 %] (60 min) Hops 30.5 IBU
0.50 oz Magnum (GR) [13.00 %] (10 min) Hops 6.0 IBU
0.25 lb Dememera Sugar (2.0 SRM) Sugar 1.49 %
2 Pkgs California Lager (Wyeast Labs #2112) Yeast-Lager

 

Beer Profile

Est Original Gravity: 1.076 SG

 Measured Original Gravity: 1.075 SG
Est Final Gravity: 1.022 SG Measured Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 7.03 % Actual Alcohol by Vol: 7.19 %
Bitterness: 36.5 IBU Calories: 344 cal/pint
Est Color: 23.9 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 16.50 lb
Sparge Water: 3.68 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, Light Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 22.00 qt of water at 160.7 F 150.0 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
12/4/2013 - Gravity was a little low and volume was high, so I decided to do a 90 minute boil. I also added about .25 lbs of demerra sugar to boost the gravity.

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