#023 - Iron Brewer Fennel Porter (Cold Steeped)
Baltic Porter (9 C)
Type: All Grain
Batch Size: 6.50 gal
Boil Size: 9.03 gal
Boil Time: 60 min
End of Boil Vol: 7.03 gal
Final Bottling Vol: 6.03 gal
Fermentation: Ale, Two Stage
Batch Size: 6.50 gal
Boil Size: 9.03 gal
Boil Time: 60 min
End of Boil Vol: 7.03 gal
Final Bottling Vol: 6.03 gal
Fermentation: Ale, Two Stage
Date: 17 Nov 2016
Brewer:
Asst Brewer:
Equipment: BrewEasy™ 10 Gallon
Efficiency: 72.00 %
Est Mash Efficiency: 74.8 %
Taste Rating: 30.0
Brewer:
Asst Brewer:
Equipment: BrewEasy™ 10 Gallon
Efficiency: 72.00 %
Est Mash Efficiency: 74.8 %
Taste Rating: 30.0
Taste Notes:
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 11.50 gal | San Francisco Water Profile | Water | 1 | - |
| 10.05 g | Calcium Chloride (Mash 60.0 mins) | Water Agent | 2 | - |
| 10.05 g | Gypsum (Calcium Sulfate) (Mash 60.0 mins) | Water Agent | 3 | - |
| 16.00 lb | Pale Malt, Maris Otter (3.0 SRM) | Grain | 4 | 84.2 % |
| 2.00 lb | Borlander Munich Malt (Briess) (10.0 SRM) | Grain | 5 | 10.5 % |
| 1.00 lb | Caramel/Crystal Malt - 60L (60.0 SRM) | Grain | 6 | 5.3 % |
| 1.50 oz | East Kent Goldings (EKG) [5.00 %] - First Wort 60.0 min | Hop | 7 | 21.4 IBUs |
| 0.50 oz | East Kent Goldings (EKG) [5.00 %] - Boil 30.0 min | Hop | 8 | 5.0 IBUs |
| 2.00 Items | Whirlfloc Tablet (Boil 15.0 mins) | Fining | 9 | - |
| 1.00 oz | Citra [12.00 %] - Steep/Whirlpool 0.0 min | Hop | 10 | 0.0 IBUs |
| 2.0 pkg | British Ale Yeast Two (Giga Yeast #GY031) | Yeast | 11 | - |
Gravity, Alcohol Content and Color
Est Original Gravity: 1.079 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 8.4 %
Bitterness: 26.3 IBUs
Est Color: 11.2 SRM
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 8.4 %
Bitterness: 26.3 IBUs
Est Color: 11.2 SRM
Measured Original Gravity: 1.057 SG
Measured Final Gravity: 1.015 SG
Actual Alcohol by Vol: 5.5 %
Calories: 191.7 kcal/12oz
Measured Final Gravity: 1.015 SG
Actual Alcohol by Vol: 5.5 %
Calories: 191.7 kcal/12oz
Mash Profile
Mash Name: Brew Easy Mash @ 154 (Full Body)
Sparge Water: -0.56 gal
Sparge Temperature: 172.0 F
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.58
Measured Mash PH: 5.20
Sparge Water: -0.56 gal
Sparge Temperature: 172.0 F
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.58
Measured Mash PH: 5.20
Total Grain Weight: 19.00 lb
Grain Temperature: 66.0 F
Tun Temperature: 66.0 F
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
Grain Temperature: 66.0 F
Tun Temperature: 66.0 F
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Dough In | Add 12.00 gal of water at 162.3 F | 154.0 F | 10 min |
| RIMS Mash | Heat to 154.0 F over 4 min | 154.0 F | 60 min |
| Mash Out | Heat to 172.0 F over 5 min | 172.0 F | 15 min |
Sparge: Fly sparge with -0.56 gal water at 172.0 F
Mash Notes:
Carbonation and Storage
Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Two Stage
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Two Stage
Volumes of CO2: 2.3
Carbonation Used: Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 65.0 F
Carbonation Used: Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 65.0 F
Notes
Dough In (15 mins)
* Strike Temp = 162.3F
* Temp = 154*F
* Start = 8:10 @ 152*F
Stop = 8:25 @ 156*F
RIMS Mash (60 mins)
* 1.25 GPM
* Temp = 154*F
* Setting - 158*F
* Start = 8:30am
* Stop = 9:30am
* Raked top 1/3 of grain bed at 15 min intervals
Mash Out (10 mins)
* Setting = 198
* Temp = 172*F
* Start = am
* @ Temp = 172*F (am min rise)
* Stop = pm
Sparge
* .5 GPM
Boil
* 60 Minutes
* Pre-Boil Volume = G
* Pre-Boil Gravity =
* Post-Boil Volume = G
* Post-Boil Gravity/OG =
Pitch
* Pitched
Primary: 7 Day
* Approx temp: 67-68*F
* Gravity after Primary:
Secondary: 14 Day
FG =
Keg
* 5G
* Into Keg
* Start Carbonation
* End Carbonation on
Bottle
* 5G
* Vol C02 = 2.4
* 32g table sugar
* Bottled 10/2
* 22oz = 12
* 12oz = 6
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