Baltic Porter

Baltic Porter

6.5 gal
OG 1.086
FG 1.022
ABV 8.3%

10# Pilsner Malt 43%
10# Munich 9-10 43%
1# Caramunich 4%
1# Pale Chocolate 4%
0.5# Debittered Black 2%
0.5# Coffee Malt 2%
0.25# Flaked Oats 1%
23.25 # total [my kettle will handle up to 25# grain. I like subtle coffee notes in my porter/stouts, but we can always substitute that one out if need be. The flaked oats should give it a bit fuller of a body]

2oz Williamette at 60min
2oz Williamette at 45min
1oz Styrian Goldings at 30min
1oz Saaz at 15 min
60 IBU's

Wyeast 1338 European Ale

Water chemistry balanced according to Mike Simmon's recommendations and using

Seems like A LOT of CaCO3…

7 gal mash
3.5 gal sparge (no CaCO3)

Started 10:25 holding temp nicely at 150
Added grain slowly while stirring
10:30 added extra gal of 150ºC water
Added heat to try and get mash to 155º
pH 5.2
temp lowered to about 145 at one point. Had to stir like crazy, add some heat. Then stabilized for about 30 mins. (likely a good step mashing for the pilsner yeast
vorloffing the particulates (11:26)
Want to be careful to not aerate while hot. (Hot Side Aeration)
Add the "vorloft" back to the pot gently with a spoon dispersion.
When emptying the wort, open the valve wide to get a full hose, then cut it back to a very slow drain.
180º sparge
SG (120º 1.064) that equals 1.0744
pH 5.0

Hopped as scheduled.
Wilfrock at 13 min
OG 1.089
chilled with two chillers, pitched @ 75
two 5 gal carboys, added 1q each. we extracted maybe 5.5 gal.
OG obviously a touch lower now.

Main fermentation held at 64ºF exact Moved to 50 ºF over one weeks time after the initial weeks fermenting.

At Two weeks transferred to one brew bucket and held at 50ºF

01.01.2012
Been sitting at 50 ºF
Gravity 1.023

01.07.2012
<3/4 corn sugar boil in 2 cups for 15 min