Baltic Porter_2_HERMS_2 
All Grain Recipe
Submitted By: itsjibber (Shared)
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| Brewer: Jeff Klatt | |
| Batch Size: 15.00 gal | Style: Baltic Porter ( 9C) |
| Boil Size: 18.17 gal | Style Guide: BJCP 2021 |
| Color: 31.7 SRM | Equipment: HERMS_v2_High grav 1.065+ |
| Bitterness: 36.5 IBUs | Boil Time: 90 min |
| Est OG: 1.075 (18.3° P) | Mash Profile: HERMS Multi Step - 131F_10min_144F_45min_158F_30min_162F_15min_170F_10min |
| Est FG: 1.011 SG (2.9° P) | Fermentation: Tasty's Lager Fermentation Profile v3 |
| ABV: 8.5% | Taste Rating: 42.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 20 lbs 7.20 oz |
Weyermann Floor Malted Bohemian Dark Malt (6.5 L) (7.4 SRM) |
Grain |
1 |
| 15 lbs |
Weyermann Floor Malted Bohemian Pilsner (1.7 SRM) |
Grain |
2 |
| 2 lbs 1.45 oz |
Carared (Weyermann) (24.0 SRM) |
Grain |
3 |
| 1 lbs 12.00 oz |
Caramunich II (Weyermann) (63.0 SRM) |
Grain |
4 |
| 1 lbs 0.73 oz |
Carabohemian (Weyermann) (220.0 SRM) |
Grain |
5 |
| 1 lbs 0.73 oz |
Carafa Special II (Weyermann) (415.0 SRM) |
Grain |
6 |
| 10.04 oz |
Chocolate Malt (Simpsons) (600.8 SRM) |
Grain |
7 |
| 4.79 oz |
Sterling _ aged 18 months_started at 6.7% AA [6.1%] - Boil 60 min |
Hops |
8 |
| 1.58 oz |
Sterling _ aged 18 months_started at 6.7% AA [6.1%] - Boil 15 min |
Hops |
9 |
| 15.0 pkgs |
German Bock Lager (White Labs #WLP833) |
Yeast |
10 |
Notes
Yeast:
Pulled pitch from Helles batch. Big creamy pitch. May have let an air bubble go through the Helles. Either rack the beer off prior to pulling yeast or purge the yeast collection equipment.
Mash
11am - mash in at 139F. Landed at 132F. Hold for 15 mins not recirculating so grist can hydrate and air can settle.
1:15pm - mash going great. Hitting all temps and steps. Ph 5.3. Wort still slightly hazy after alpha rest. Adding 162F rest for 15 mins prior to MO. Matt Brynildson mentioned this temp for under modified malts
2:40 pm - 18.1 gal into kettle. 5.15 pH.
4:30 pm - 15.1 gallons post boil. 1.075 OG
5/13 @ 8am- pitched. 14 min @3L/min O2. dropped 1.25 gal of trub.
5/14 @8pm - FFT at 1.022. I thought it would be lower by now.
5/15 @ 9:30pm - FFT at 1.020. bumped main batch up to 55F. Was at 1.054 at 3:30pm today. Leaving for work trip so i bumped it.
5/23 @ 11 pm - been at 60F and terminal grav for a week. 1.022. Swap floor malted pils malt for standard pils and increase percentage. Would like beer to finish ~1.014-1.016This Recipe Has Not Been Rated
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