Batch 52 baltic porter

4.5 lbs Maris otter muntons 

1/4 tsp cacl

12 oz MFB kiln amber

6 oz GWM Vienna
4 oz German dark Munich
8 oz MFB caramel 120
4 oz am roasted barley

SRM 24 per brewers friend

TOG (83% eff) 1.067

Mash 60 mins 155 df. PH 5.2 OK

Sparge w 160df water

OG into boil 1.068. (84%)

60 mins boil

10 gr German northern brewer 9.6% - 60 mins. 20 IBUs

1/2 tsp Irish moss - 15 mins

1/2 oz Willamette 5.2% - 10 mins.  5 IBUs

1.068 into fermenter

Pitch with s-04p in 1 qt starter. 
Note: starter looks a little weak. 
Pitch at 72 df.  Move to 63 df basement for primary.

Abv est 6.4%.
SRM 24
IBU 25

Full krausen at 22 hours, 64 df.

Primary is vigorous through 11/2/13.

Rack to 2ndry 11/3/13, return to 63df.

Bottle 11/16 with 1/3 level cup table sugar.

Lautering

Primary finished