BVIP 11/21/2020
Baltic Porter

 

Type: All Grain

 Date: 11/21/2020

Batch Size: 12.00 gal

 Brewer: Joe Aiello
Boil Size: 16.10 gal Asst Brewer:
Boil Time: 60 min Equipment: #1 Jomebrew 11G Top Tier
Taste Rating(out of 50): 30.0 Brewhouse Efficiency: 75.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
23.00 lb Viking Pale Ale Malt (3.0 SRM) Grain 63.89 %
4.00 lb Munich I (Weyermann) (7.1 SRM) Grain 11.11 %
2.00 lb Brown Malt (Crisp) (75.0 SRM) Grain 5.56 %
2.00 lb Caramel Malt - 120L (Briess) (120.0 SRM) Grain 5.56 %
1.00 lb Chocolate Malt (Bairds) (500.0 SRM) Grain 2.78 %
1.00 lb Chocolate Pale (Crisp) (250.0 SRM) Grain 2.78 %
1.00 lb Viking Caramel 100 (50.8 SRM) Grain 2.78 %
2.00 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 5.56 %
1.00 oz Magnum [12.00 %] (60 min) Hops 16.2 IBU
1.00 oz Goldings, East Kent [5.00 %] (10 min) Hops 3.9 IBU
8 Pkgs Repitch - Safale American (DCL/Fermentis #US-05) Yeast-Ale
11.00 oz Bourbon (Bottling 0.0 min) Misc
2.00 items Vanilla Bean (Bottling 0.0 min) Misc

 

Beer Profile

Est Original Gravity: 1.085 SG

 Measured Original Gravity: 1.076 SG
Est Final Gravity: 1.019 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 8.69 % Actual Alcohol by Vol: 8.63 %
Bitterness: 17.2 IBU Calories: 342 cal/pint
Est Color: 36.9 SRM Color:
Color
 

Mash Profile
Mash Name: #1 Single Infusion, Light Body, Batch Sparge Total Grain Weight: 34.00 lb
Sparge Water: 7.93 gal Grain Temperature: 65.0 F
Sparge Temperature: 168.0 F TunTemperature: 150.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

#1 Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 51.00 qt of water at 159.9 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: 2.3
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
11/27/20
Start around 12:30 PM
1:40 PM Mast started at 150F - Recirc 15 minutes then just rest
11.5G @150F in recirc mash tun.
added campden
Added all grains. Recirc until settles at 150F from 15 minutes.
2:30 recirculate mash
2:40 xfer to kettle
added ~9G sparge at 170F
16 gallons in kettle? What the heck? Should be 14 gallons ** wrong mash profile. should eb light body, sparge should have been ~7.5 gallons
1.043 gravity usiong 150F hydrometer
3:45 boil started
4:15 1oz magnum
5:11 1 oz ekg
2 lb sugar
Whirlfloc
5:25 flameout
5:40 140F - 72f plate chiller
5:49 120F - 70f plate chiller
5:53 xfer to carboys at 69F
potential SG 1.076. Not liking the measurement,. I think it was higher
6:53 clean.
Once carboy in fridge one in cooler with heat wrap and towesl for insulation
9:00 both carboys are 65F
Both carboys holdingf steady at 65F
12/3 raised temp to 67f on both carboys

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