Batch 1 of Baltic Porter
| Dates |
| Date Brewed: | 24 Jan 2010 | Date Racked: | 21 Feb 2010 | ||
| Date Packaged: | 15 May 2010 | Date Ready: | 15 May 2010 |
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.060 SG | Maximum OG: | 1.090 SG |
| Minimum FG: | 1.016 SG | Maximum FG: | 1.024 SG |
| Minimum IBU: | 20 IBU | Maximum IBU: | 40 IBU |
| Minimum Color: | 17.0 SRM | Maximum Color: | 30.0 SRM |
| Recipe Overview |
| Target Wort Volume Before Boil: | 7.50 US gals | Actual Wort Volume Before Boil: | 7.50 US gals |
| Target Wort Volume After Boil: | 6.00 US gals | Actual Wort Volume After Boil: | 6.00 US gals |
| Target Volume Transferred: | 5.50 US gals | Actual Volume Transferred: | 5.50 US gals |
| Target Volume At Pitching: | 5.50 US gals | Actual Volume At Pitching: | 5.50 US gals |
| Target Volume Of Finished Beer: | 5.00 US gals | Actual Volume Of Finished Beer: | 5.00 US gals |
| Target Pre-Boil Gravity: | 1.068 SG | Actual Pre-Boil Gravity: | 1.064 SG |
| Target OG: | 1.088 SG | Actual OG: | 1.082 SG |
| Target FG: | 1.021 SG | Actual FG: | 1.016 SG |
| Target Apparent Attenuation:: | 75.0 % | Actual Apparent Attenuation: | 79.4 % |
| Target ABV: | 9.1 % | Actual ABV: | 8.9 % |
| Target ABW: | 7.1 % | Actual ABW: | 6.9 % |
| Target IBU (using Rager): | 33.7 IBU | Actual IBU: | 34.3 IBU |
| Target Color (using Morey): | 27.7 SRM | Actual Color: | 27.7 SRM |
| Target Mash Efficiency: | 75.0 % | Actual Mash Efficiency: | 70.7 % |
| Target Fermentation Temp: | 53 degF | Actual Fermentation Temp: | 53 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| German Munich Malt | 10lb 4oz | 54.4 % | 9.4 | In Mash/Steeped |
| German Pilsner Malt | 6lb 4oz | 33.2 % | 1.4 | In Mash/Steeped |
| US Caramel 60L Malt | 9.50 oz | 3.2 % | 5.9 | In Mash/Steeped |
| Belgian Special B | 8.00 oz | 2.7 % | 12.2 | In Mash/Steeped |
| German Carafa II Special | 6.00 oz | 2.0 % | 26.9 | In Mash/Steeped |
| US Chocolate Malt | 4.00 oz | 1.3 % | 14.6 | In Mash/Steeped |
| US Carapils Malt | 2.00 oz | 0.7 % | 0.0 | In Mash/Steeped |
| Extract - Light Dried Malt Extract | 8.00 oz | 2.7 % | 0.3 | Start Of Boil |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| US Magnum | 14.4 % | 0.56 oz | 30.7 | Loose Pellet Hops | 60 Min From End |
| Czech Saaz | 3.0 % | 1.00 oz | 3.1 | Loose Pellet Hops | 15 Min From End |
| Other Ingredients |
| Ingredient | Amount | When |
| Yeast |
| Water Profile |
| Target Profile: | London (UK) |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 46 | Total Magnesium (ppm): | 5 |
| Total Sodium (ppm): | 14 | Total Sulfate (ppm): | 30 |
| Total Chloride(ppm): | 43 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Single Step Infusion (65C/149F) |
| Step Type | Temperature | Duration |
| Rest at | 149 degF | 60 |
| Mash Notes |
| Mashed at 150¡F the whole time. Sparged in one batch (3.5 gal), which probably resulted in lower efficiency. |
| Boil Notes |
| Added 0.5 lbs of DME to bump up OG a bit. The boil was vigorous, so added 0.5 gal of water to compensate. |
| Fermentation Notes |
| The yeast was expired, did a starter with 2 step-ups nevertheless. Seemed like it was healthy. Fermented around 50-52¡F. Was in primary for almost a month. |
| Packaging Notes |
| Lagered (in a keg) for almost 3 months. Bottled. Forgot that the beer was going to have residual carbonation from being in a keg, so watching out for bottle bombs. |
| Tasting Notes |
| Initial tasting notes show fusel alcohol in the aroma and taste, not quite sure due to what. The taste also presents soft chocolate, dark fruit, licorice notes. Hopefully the aging will help. |