TCB Baltic Porter


Recipe by: Taft Canyon Brewers
10 Gallon Batch

Grains:
10 lbs Pale Malt (2 Row)
6 lbs Munich 10L
6lbs Vienna Malt
2lbs Caramel/Crystal 80L
2 lbs Munich 20L
1lb Chocolate Malt (450SRM)
.5lbs Black Patent Malt (500 SRM)

Hops:
3 oz Perle Whoel Leaf 5.7%AA (60 minutes)
1 oz Mt. Hood 6.5%AA (15 minutes)
1 oz Mt. Hood 6.5%AA (5 minutes)

Yeast: German Lager Yeast (White Labs #WLP830)

Misc:
2 tabs Whirlfloc (15 Minutes)

Mash Steps:

 151 degrees for 60 minutes

90 Minute Boil

Fermentation Temperature: 55 F in Keezer

Original Gravity: 1.052 (I missed my target of 1.070)
IBUs: 33
Gravity at Rack: 1.018
Final Gravity: 1.010
Final ABV: 5.5%

Notes: Grain volume adjusted for Brew House Efficiency of 72%. Did not achieve my target efficiency due to issues with the RIMS tube and pump, which caused the mash temp to dip too low for too long, I believe. Beer tasted great, however, and fared well as the style of the month for Liquid Poets Society December meeting. Made two kegs and bottled some with the beer gun after force carbonation.

Brewed: October 19, 2014
Racked: October 26, 2014
Kegged: November 30, 2014

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Filed under Baltic Porter, Beer Recipes

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