BVIP With Wood
Baltic Porter

 

Type: All Grain

Date: 9/23/2017

Batch Size: 5.50 gal

Brewer: Joe Aiello
Boil Size: 7.98 gal Asst Brewer:
Boil Time: 60 min Equipment: PW
Taste Rating(out of 50): 30.0 Brewhouse Efficiency: 62.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
11.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 62.90 %
1.99 lb Munich Malt (9.0 SRM) Grain 11.38 %
1.50 lb Brown Malt (65.0 SRM) Grain 8.58 %
1.00 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 5.72 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2.86 %
0.50 lb Chocolate (Briess) (350.0 SRM) Grain 2.86 %
1.00 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 5.70 %
1.00 oz Magnum [12.00 %] (60 min) Hops 36.3 IBU
0.50 oz Goldings, East Kent [5.00 %] (10 min) Hops 2.7 IBU
3.00 oz Bourbon (Boil 0.0 min) Misc
2.00 items Vanilla Bean (Boil 0.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
1.10 items American Oak Infusion Spirals (Secondary 7.0 days) Misc

 

Beer Profile

Est Original Gravity: 1.075 SG

Measured Original Gravity: 1.079 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 7.46 % Actual Alcohol by Vol: 8.51 %
Bitterness: 39.0 IBU Calories: 359 cal/pint
Est Color: 30.7 SRM Color:
Color
 

Mash Profile

Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 16.49 lb
Sparge Water: 0.00 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 20.61 qt of water at 168.2 F 156.0 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

09/23/2017
7:50 AM Start 10.25 G strike water
8:25 mash in @150F
178F hot liquor tank = 167F in kettle
156F mash. Added ~.5G cold water to 152F
9:33 Vorlauf ~ 3G
10:15 Boil Started
14BRIX preboil 1.055 Specifc Gravity
Added Magnum Hops
11:10 .5 oz EKG
1lb rutbinado sugar
11:18 Fkameout
11:48 5.5G in carboy 19.6 BRIX 1.079 SG

Created with BeerSmith