Batch30

Brew Type: Partial Mash Date: 1/7/2006
Style: Baltic Porter Brewer: David Stobb
Batch Size: 5.50 gal Assistant Brewer:
Boil Volume: 6.30 gal Boil Time: 60 min
Brewhouse Efficiency: 45.00 %

Brewing Steps
CheckTimeStep
1/7/2006 Clean and prepare equipment.
-- Measure ingredients, crush grains.
-- Prepare 6.70 gal water for brewing
-- Prepare Ingredients for Mash
Amount Item Type
1.50 lb Biscuit Malt (23.0 SRM) Grain
1.25 lb Munich Malt - 10L (10.0 SRM) Grain
0.33 lb Carafa II (412.0 SRM) Grain
0.25 lb Munich Malt - 20L (20.0 SRM) Grain
-- WARNING: Preheat Mash Tun - No equipment adjustments made!
2 min Mash Ingredients
Mash In: Add 4.17 qt of water at 167.1 F
30 min - Hold mash at 155.0 F for 30 min
2 min Mash Out: Add 2.28 qt of water at 201.4 F
10 min - Hold mash at 170.0 F for 10 min
-- Sparge with 5.08 gal of 168.0 F water.
-- Add water to achieve boil volume of 6.30 gal
-- Estimated Pre-boil Gravity is: 1.050 SG with all grains/extracts added
Boil for 60 min Boil Ingredients
Boil Amount Item Type
90 min 2.00 oz Saaz [3.00 %] (90 min) Hops
60 min 7.25 lb Pale Liquid Extract (8.0 SRM) Extract
30 min 1.20 oz Goldings, East Kent [3.30 %] (30 min) Hops
-- Cool wort to fermentation temperature
-- Add water (as needed) to achieve volume of 5.50 gal
-- Siphon wort to primary fermenter and aerate wort.
-- Add Ingredients to Fermenter
Amount Item Type
1 Pkgs California Lager (Wyeast Labs #2112) Yeast-Lager
1/7/2006 Measure Original Gravity: ________ (Estimate: 1.057 SG)
1/7/2006 Measure Batch Volume: ________ (Estimate: 5.50 gal)
4 days Ferment in primary for 4 days at 68.0 F
1/11/2006 Transfer to Secondary Fermenter
7 days Ferment in secondary for 7 days at 68.0 F
1/18/2006 Measure Final Gravity: ________ (Estimate: 1.017 SG)
-- Keg beer at 50.0 F at a pressure of 11.3 PSI
4.0 Weeks Age for 4.0 Weeks at 52.0 F
2/15/2006 Sample and enjoy!

Taste Rating (50 possible points): 35.0

Notes
Recipe modified from All About Beer article (Jan 06)