 |
Baltic Porter |
5.5 Gal |
6.14% |
36.28 |
1.061 |
1.014 |
36.05°L |
All Grain |
753 |
Beer
0 |
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Title: Regan Dillon Porter |
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| Boil Size: 7.5 Gal |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar Scale: Specific Gravity |
| Brew Method: All Grain |
Pitch Rate: N/A |
Primary Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 02/12/2015 04:25 PM |
Notes: The total wort boil time is 60 minutes. Add the first hop addition once the wort starts boiling. Add Irish moss or other kettle finings and the second hop addition with 15 minutes left in the boil. Add the last hop addition at flame out. Chill the wort to 67 °F (19 °C) and aerate thoroughly. The proper pitch rate is 2 packages of liquid yeast or 1 package of liquid yeast in a 2.4-liter starter.
Ferment at 67 °F (19 °C) until the yeast drops clear. At this temperature and with healthy yeast, fermentation should be complete in about one week. Allow the lees to settle and the brew to mature without pressure for another two days after fermentation appears finished. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2.5 volumes. |
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