Baltic Porter v2

Brewer: Jerome Pelletier
Batch Size: 3.43 gal	Style: Baltic Porter (12C)
Boil Size: 5.54 gal	Style Guide: BJCP 2008
Color: 33.1 SRM	Equipment: Grainfather 110V
Bitterness: 44.7 IBUs	Boil Time: 90 min
Est OG: 1.079 (19.1° P)	Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.019 SG (4.8° P)	Fermentation: Lager, Two Stage
ABV: 8.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
4.32 gal	LONGUEUIL - Porter	Water	1
1.88 gal	Sparge - LONGUEUIL - Porter	Water	2
3.53 oz	CHÂTEAU SPECIAL B® (152.4 SRM)	Grain	3
3.53 oz	Pale Chocolat Malt (210.0 SRM)	Grain	4
14.18 oz	Munich II (Weyermann) (8.5 SRM)	Grain	5
2 lbs 3.27 oz	Vienna Malt (Weyermann) (3.0 SRM)	Grain	6
5.29 oz	Caramel Malt - 40L (Briess) (40.0 SRM)	Grain	7
8.82 oz	Carafoam (Weyermann) (2.0 SRM)	Grain	8
5.29 oz	Caramunich III (Weyermann) (71.0 SRM)	Grain	9
7.05 oz	Carafa Special I (Weyermann) (320.0 SRM)	Grain	10
4 lbs 13.60 oz	Pilsner (Canada Malting Co) (1.6 SRM)	Grain	11
7.05 oz	Brown Malt (65.0 SRM)	Grain	12
1.76 oz	Black (Patent) Malt (500.0 SRM)	Grain	13
4.95 g	Calcium Chloride (Mash 60 min)	Misc	14
4.01 g	Salt (Mash 60 min)	Misc	15
1.00	Campden Tablets (Mash 60 min)	Misc	16
1.74 g	Sparge - Salt (Mash 60 min)	Misc	17
1.82 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	18
2.00 tsp	PH 5.2 Stabilizer (Mash 90 min)	Misc	19
2.15 g	Sparge - Calcium Chloride (Mash 60 min)	Misc	20
0.24 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	21
0.79 g	Sparge - Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	22
0.10 g	Sparge - Epsom Salt (MgSO4) (Mash 60 min)	Misc	23
5.29 oz	Sugar, Table (Sucrose) [Boil] (1.0 SRM)	Sugar	24
0.48 oz	Hallertau Magnum [13.4%] - Boil 90 min	Hops	25
1.00 oz	Crystal [4.4%] - Boil 15 min	Hops	26
1.00	Whirlfloc Tablet (Boil 15 min)	Misc	27
0.99 oz	Styrian Goldings [5.0%] - Boil 5 min	Hops	28
5.15 g	Fermaid (Boil 5 min)	Misc	29
1.8 pkgs	Saflager Lager (DCL/Fermentis #W-34/70)	Yeast	30

WATER: MASH WATER (L)16.5 SPARGE WATER (L)7 11 Oct 2017 - Cold Crash

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