11. John the Baltic
Baltic Porter

 

Type: All Grain

 Date: 14-01-2009

Batch Size: 23,00 L

 Brewer: Phar Kan
Boil Size: 26,33 L Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35,0 Brewhouse Efficiency: 50,00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
4,50 kg Pale Malt, Maris Otter (5,9 EBC) Grain 56,25 %
2,00 kg Caraamber (59,1 EBC) Grain 25,00 %
1,00 kg Smoked Malt (17,7 EBC) Grain 12,50 %
0,50 kg Carafa III (1034,3 EBC) Grain 6,25 %
70,00 gm Hallertauer [4,80 %] (60 min) Hops 34,7 IBU
30,00 gm Hallertauer [4,80 %] (5 min) Hops 3,0 IBU
1 Pkgs Czech Budejovice Lager (White Labs #WLP802) Yeast-Lager

 

Beer Profile

Est Original Gravity: 1,053 SG

 Measured Original Gravity: 1,053 SG
Est Final Gravity: 1,011 SG Measured Final Gravity: 1,012 SG
Estimated Alcohol by Vol: 5,43 % Actual Alcohol by Vol: 5,34 %
Bitterness: 37,7 IBU Calories: 497 cal/l
Est Color: 80,7 EBC Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Medium Body Total Grain Weight: 8,00 kg
Sparge Water: 1,79 L Grain Temperature: 22,2 C
Sparge Temperature: 75,6 C TunTemperature: 22,2 C
Adjust Temp for Equipment: FALSE Mash PH: 5,4 PH
 

Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 20,86 L of water at 74,4 C 67,8 C
10 min Mash Out Add 11,68 L of water at 91,5 C 75,6 C

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2,4
Pressure/Weight: 130,3 gm Carbonation Used: -
Keg/Bottling Temperature: 15,6 C Age for: 28,0 days
Storage Temperature: 11,1 C  
 

Notes

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