BAltic Porter advice

[firefly765]

First time I've tried this style. I tweaked to fit some ingredients i have on hand. Please give some constructive criticism:

Recipe: Elephant Gun TYPE: All Grain
Style: Baltic Porter
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 28.5 SRM SRM RANGE: 17.0-30.0 SRM
IBU: 34.6 IBUs Tinseth IBU RANGE: 20.0-40.0 IBUs
OG: 1.080 SG OG RANGE: 1.060-1.090 SG
FG: 1.014 SG FG RANGE: 1.016-1.024 SG
BU:GU: 0.433 Calories: 271.2 kcal/12oz Est ABV: 8.8 %
EE%: 72.00 % Batch: 6.30 gal Boil: 7.38 gal BT: 60 Mins

---WATER CHEMISTRY ADDITIONS----------------

Amt Name Type # %/IBU
1.26 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -

Total Grain Weight: 17 lbs 15.0 oz Total Hops: 3.50 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.40 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 33.4 %
4 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 3 22.3 %
1 lbs 8.0 oz Brown Malt (65.0 SRM) Grain 4 8.4 %
1 lbs Biscuit Malt (23.0 SRM) Grain 5 5.6 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6 5.6 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7 5.6 %
1 lbs Munich Malt (9.0 SRM) Grain 8 5.6 %
4.0 oz Black Barley (Stout) (500.0 SRM) Grain 9 1.4 %
3.0 oz Chocolate Malt (450.0 SRM) Grain 10 1.0 %


Name Description Step Temperat Step Time
Mash In Add 19.92 qt of water at 163.7 F 152.0 F 60 min

---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 72.0 F/72.0 F
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
Batch sparge with 2 steps (0.75gal, 3.82gal) of 168.0 F water
Amt Name Type # %/IBU
1.50 oz Vanguard [5.50 %] - First Wort 60.0 min Hop 11 22.0 IBUs

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.070 SG Est OG: 1.080 SG
Amt Name Type # %/IBU
2 lbs Brown Sugar, Light (8.0 SRM) Sugar 12 11.1 %
1.00 oz Fuggles [4.50 %] - Boil 20.0 min Hop 13 6.6 IBUs
1.00 oz Goldings, East Kent [5.00 %] - Boil 15.0 Hop 14 6.0 IBUs


---FERM PROCESS-----------------------------
Primary Start: 06/18/2012 - 4.00 Days at 67.0 F
Secondary Start: 06/22/2012 - 10.00 Days at 67.0 F
Style Carb Range: 2.30-2.80 Vols
Bottling Date: 07/02/2012 with 2.3 Volumes CO2:
---NOTES------------------------------------


 

[firefly765]

Anybody?

 

[Yooper]

Well, I'm no expert on Baltic porters, but I have a few thoughts.

One, Baltic porter is usually a lager so you may want to consider a lager yeast and fermentation temperatures in the 50s.

I'm not sure I'd use brown sugar, as it's usually a full, rich flavored beer and the sugar would make it a bit thin and drier.

 

[firefly765]

Thanks for the reply Yooper.

Maybe I could mash at a higher temp for more body? (keeping the brown sugar)

I wanted to use an ale yeast (1728) because I have it on hand and will be fermenting another carboy in my ferment chamber at ale temps. Plus I've never done a lager and don't know if i have that kind of patience.

How long do you think my fermentation will take given the high OG?

How does the hop schedule look?

Thanks for the help