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
12C-Porter-Baltic Porter

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
White Labs WLP885-Zurich Lager


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 150F 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 50-52F. 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.