Baltic Porter All Grain 1 42.0 55.3 60 72.0 1.081 1.019 38 27 8.1 V empatage = 40L à 73°C. V rinçage = 15L V ébu = 50L V f = 42 Mash temperature of 152°F (67°C). Hold the temperature for 60 minutes. Vorlauf until runnings are clear, then run off into the kettle. Sparge the grains with 2 gallons (7.6 l), topping up as necessary to obtain 6 gallons (23 l) of wort. Boil for 60 minutes and whirlpool, following the hops schedule. After the boil, chill the wort to about 48°F (9°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 48°F (9°C) until activity shows in the airlock, then allow the temperature to rise to 60°F (16°C) over the next ten days. Hold at 60°F (16°C) for an additional two weeks. After fermentation, crash the beer to 35°F (2°C), then bottle or keg and carbonate to about 2.25 volumes of CO2. Age for about eight weeks before drinking to allow additional flavors to develop. 2 1 9.0 24 16.0 30 15.0 2.3 18.0 7 EBC Munich I (Weyermann) Weyermann Grain 9.15 7 82.2 2 EBC Pilsner (2 Row) Ger Grain 4.58 2 81.0 415 EBC Carafa II (Weyermann) Weyermann Grain 0.46 415 77.9 65 EBC Caramel/Crystal Malt - 65L (Bairds) Bairds Grain 0.46 65 75.0 130 EBC Extra Special (Briess) Briess Grain 0.46 130 73.0 280 EBC Pale Chocolate (Crisp) Grain 0.23 280 77.0 Columbus (Tomahawk) 0.029 16.0 Boil 60 Styrian Goldings 0.057 5.4 Aroma 40 Pitch à 9°C German Lager 0.0716 FALSE WLP830 White Labs 76.5 Rinçage = 15L attention 5.4 76.0 Mash In Temperature 60 67