Baltic Porter - Sister Wife - 10/14/2018
Baltic Porter

 

Type: All Grain

Date: 10/14/2018

Batch Size: 11.00 gal

Brewer: Joe Aiello
Boil Size: 15.05 gal Asst Brewer:
Boil Time: 60 min Equipment: Jomebrew 11G Top Tier
Taste Rating(out of 50): 30.0 Brewhouse Efficiency: 65.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
22.00 lb California Select, 2-Row, Premium (Great Western) (2.0 SRM) Grain 64.71 %
4.00 lb Munich II (Weyermann) (8.5 SRM) Grain 11.76 %
2.00 lb Caramalt Malt - 55L (Bairds) (55.0 SRM) Grain 5.88 %
2.00 lb Caramel/Crystal Malt - 135/160 (Bairds) (155.0 SRM) Grain 5.88 %
2.00 lb Chocolate Malt (Bairds) (500.0 SRM) Grain 5.88 %
2.00 oz Magnum [12.00 %] (60 min) (First Wort Hop) Hops 41.3 IBU
1.00 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 2.94 %
1.00 lb Milk Sugar (Lactose) (0.0 SRM) Sugar 2.94 %
4 Pkgs Repitch - Safale American (DCL/Fermentis #US-05) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.077 SG

Measured Original Gravity: 1.073 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 7.84 % Actual Alcohol by Vol: 7.45 %
Bitterness: 38.2 IBU Calories: 332 cal/pint
Est Color: 43.4 SRM Color:
Color
 

Mash Profile

Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 32.00 lb
Sparge Water: 9.11 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 40.00 qt of water at 168.0 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

10/14/2008 First ever batch on new Top Tie - Sister Wife system. 11G batch
Will split batch into Bourbon Vanilla Imperial Porter and Bourbon Maple Pecan Porter
10:00 Fiddled around garage, weighed grains, etc.
11 is started strike water. Burner very low. Nut sure why oe if mash tun burner is just low. Finally found the gas fitting on the boil burner was not tight. Tightened, Turned off propane. Opened again, burner works perfect now.
Milled grains. Single pass
1:00 Mash started
Had to calibrate mash tun thermometer probe. Mash started too hot around 160f.
Added cold water to 154F. Finally setteled at 152F
Mash on Auto- Recirculate. have to watch. Flow rate drops and have to get pump working again
2:05 switch lines to kettle
~14.75G in kettle pre-boil.
3:00 Boil started - 14.7 BRIX - 1.061
2 oz magnum
3:50 1/2 lb corn sugar and lactose
4:00 Flamout
whirlpool for 20 or so minutes
5:00 filled 2 carbots ~5.5G each
temp ~ 72F
pitched repitch of yeast from pumpkin poer and IPA batches (23 weeks old and 1 week old mixed)
1 carboy in fermentation fridge. One carboy in my closet.
5:30 Mostly clean
6:00 Done

10/15
Closet a little warm. Wort at 68. By 5:00 PM wort at 70F. Cooled ovvernight to 66F
10/16
CLoset more stable after colling overnight. Wort stable around 67
10/16
Closet still stable but wort at 68-69
10/17
Stopped caring about closet. Wort at 68-69.

10/29 added 1 vanilla bean to each fermenter
Added Evan William soaked oak spiral to BVIP

11/2 Spread 1LB pecan pieces on foil lined cookie sheet. sprinkled brown sugar on pecans. Roasted pecan pieces on traeger at 250 for 30ish minutes.
Added directly, loose, to the Pecan Pie fermenter

11/12 pecan - added 2 cups maple syrup. then cold crashed. Gravity 1.024
11/12 kegged BVIP - 11 PSI for slow carbonation and conditioning. gravity 1.014

11/19 - Pecan - Removed from kegerator. Put in closet to warm up and ferment some of the maple.

11/25 - Pecan - Gravity - - Beer very, very foamy on cobra tap. Back to kegerator. Gravity 1.020. No all that sweet anymore.




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