Batch 81 Baltic Porter

6 gallons

4 lbs bm Vienna
4 lbs bm dark Munich
4 lbs Briess 2 row
1.5 lbs warminster Maris otter
8 oz mfb kiln amber
6 oz mfb car120
4 oz dingchoc
2 oz Briess roast barley
2 oz TFS brown

SRM 21

Mash 140 df 10 mins, 152 df 60 mins pH 4.8

Start boil in 2 pots

75 min boil

75 15.5 gr nugget 13.5%aa, 22 IBUs
30 mins 14.5 gr cascades 7.1%aa, 8 IBUs
15 mins 14 gr mt hood 5.5%aa, 4 IBUs
15 mins 1 tsp Irish moss

34 IBUs

OG into fermenter 1.080, 5.5 gals, 81% BHE

Chill in chamber overnight.  Pitch at 52 df 6/22 am, with w2633 in 1-1/2 qt 2-step starter acclimated to 57 df.  Leave chamber at 50 df for primary (ferm runs at 52).

Rack to secondary 7/6, move to 40 df.  7/14 bump down to 38 df.  Take down 2 deg per day until 34 df (7/16).

Bottle 7/31 with 80 gr table sugar, 2.5 vols co2, yield 634 oz.

FG 1.022

Abv 7.6%