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baltic porter 1 - Baltic Porter (12C)
Brewer	Nobody
Date	09/18/2012

Fermentables

Total grain: 17.000 lb
Name	Type	Amount	Mashed	Late	Yield	Color
Pale Malt (2 Row) US	Grain	11.000 lb	Yes	No	79%	2.0 srm
Munich Malt - 10L	Grain	4.000 lb	Yes	No	77%	10.0 srm
Pale Chocolate Malt	Grain	2.000 lb	Yes	No	71%	200.0 srm

Name	Alpha	Amount	Use	Time	Form	IBU
Saaz (USA)	3.75%	1.000 oz	First Wort	60.000 min	Pellet	6.3
Northern Brewer	9%	1.500 oz	Boil	60.000 min	Pellet	33.8

Name	Type	Form	Amount	Stage
White - European Ale WLP011	Ale	Liquid	1.902 qt	Primary

Name	Type	Amount	Temp	Target Temp	Time
Conversion Step, 68C	Infusion	4.550 gal	166.611 F	154.400 F	60.000 min
Final Batch Sparge	Infusion	4.243 gal	182.110 F	165.200 F	15.000 min

Add 12.000 lb Pale Malt (2 Row) US, 4.000 lb Munich Malt - 10L, 2.000 lb Pale Chocolate Malt, to the mash tun.
Bring 4.550 gal water to 166.611 F, 4.243 gal water to 182.110 F, for upcoming infusions.
Add 4.550 gal water at 166.611 F to mash to bring it to 154.400 F. Hold for 60.000 min.
Add 4.243 gal water at 182.110 F to mash to bring it to 165.200 F. Hold for 15.000 min.
Do first wort hopping with 1.000 oz Saaz (USA),.
Bring the wort to a boil and hold for 60.000 min.
Put 1.500 oz Northern Brewer into boil for 60.000 min.
Stop boiling the wort.
You should have 5.730 gal wort post-boil. You anticipate losing 1.000 qt to trub and chiller loss. The final volume in the primary is 5.480 gal.
Cool wort and pitch White - German Ale/Kölsch WLP029 Ale yeast, to the primary.
Let ferment until FG is 1.021.
Transfer beer to secondary.