Batch 59 Baltic Porter

3 lbs gwm Vienna
2.75 lbs muntons Maris otter
1 lb German dark Munich
8 oz MFB caramel 120
8 oz flaked wheat
4 oz Belgian chocolate
2 oz UK roasted barley, steeped whole at room temp about 2 hrs, strained tea added to boil pot at first wort
1/4 tsp soda in mash
SRM 31

Mash 154 1 hr. pH 5.2.

TOG 1.077 (80% eff)

OG into boil 1.073 (76% eff)

60 mins boil
60 mins10 gr challenger 8.9% 17 IBU
15 mins 12 gr German northern brewer 9.6% 11 IBU
15 mins 9 gr mt hood 5.1% 4 IBU
15 mins 1/2 tsp Irish moss
32 IBU

OG into fermenter 1.068. 70% overall eff

Pitch with fresh packet us-05 at 72 df
Move to 67 df with blanket.  Full krausen at 72 df 17 hrs, remove blanket.

Abv 6.4% est

Rack to secondary 1/4/14, leave at 66 df.

Bottle 1/17/14 with 110 gr table sugar.