Style: 12C. Baltic Porter
Description:
This was my first and sadly to date only go at this style.
Managed best of show at Vicbrew 2007 so not a bad drop all things considered.
Mash @ 67C ( Note actual mash temperature was lower, due to process error, probably more likely about 63C ).
| Target Volume [ltr (gal)]: 25.00 (6.60) |
Alcohol By Volume: 7.70% |
| Estimated Original Gravity[SG]: | 1.074 |
Estimated Final Gravity[SG]: | 1.017 |
| Estimated Attenuation: | 77.54% |
Estimated Mash Efficiency: | 70.00% |
| Bitterness [IBU]: 34.69 |
Colour [SRM(EBC)]: 35.72 (70.36) |
| Balance: 1.029 |
BU:GU ratio: 0.468 |
Mash schedule
| Name |
Type |
Temperature [C (F)] |
Time [Minutes] |
| Protien |
infusion |
53.00 (127.40) |
5 |
| Sacchrification |
direct |
67.00 (152.60) |
60 |
Fermentables
| Type |
Gravity [SG] |
Gravity(%) |
Weight [gms (lbs)] |
Weight(%) |
| Ale Malt (Barrett Burston) |
1.046 |
62.52% |
5500.00 (12.13) |
65.13% |
| Brown Sugar, Dark |
1.008 |
10.41% |
500.00 (1.10) |
5.92% |
| Caraaroma Malt (Weyermann) |
1.002 |
2.84% |
250.00 (0.55) |
2.96% |
| Carafa Special Type 1 (Weyermann) |
1.001 |
1.38% |
150.00 (0.33) |
1.78% |
| Chocolate Malt (Bairds) |
1.001 |
1.62% |
150.00 (0.33) |
1.78% |
| Crystal Malt Dark (Bairds) |
1.003 |
3.67% |
354.74 (0.78) |
4.20% |
| Molasses |
1.000 |
0.65% |
40.00 (0.09) |
0.47% |
| Munich I Malt (Weyermann) |
1.008 |
11.08% |
1000.00 (2.20) |
11.84% |
| Wheat Malt (Barrett Burston) |
1.004 |
5.83% |
500.00 (1.10) |
5.92% |
Hops
Hop Utilisation Method: Rager
| Type |
AA(%) |
IBU |
IBU(%) |
Weight [gms (oz)] |
Time(minutes) |
| Hallertau Hersbrucker |
4.25% |
9.35 |
26.96% |
20.00 (0.71) |
60.00 |
| Perle |
8.25% |
15.43 |
44.49% |
17.00 (0.60) |
60.00 |
| Tettnang |
4.50% |
9.90 |
28.55% |
20.00 (0.71) |
60.00 |
Yeast
| Type |
Flocculation |
Attenuation |
Min Temp[C (F)] |
Max Temp[C (F)] |
Alcohol Tolerance |
| Bavarian Lager - Wyeast 2206 |
medium-high |
75.00% |
8.00 (46.40) |
14.00 (57.20) |
9% ABV |
