I made a lot of mistakes on this batch and would appreciate some input for fixing and experimenting with this Baltic Porter. I'd like to secondary with some complementary flavors.
The Problem
Doing my 1st BIAB, I managed to severely miss my OG on Jamil's Baltic Porter. I think my efficiency would've been good, I was only doing a 3.5 gallon batch, but I over compensated for water loss and came out with a 5 gallon batch.
1.052 instead of 1.089!
I also did something like a 2 1/2 hour boil! :cross:
I left the lid on while boiling without thinking for the 1st 90 mins. There isn't a ton of Pilsner but I was worried about DMS. I boiled for another hour with the lid off. So now my half oz. of sazz flavor hops are bittering hop, which is okay because it wasn't very bitter to begin with.
My ideas for fixing
boil over 2 lbs. of DME with an oz. of sazz hops in a little water and add to fermenter at around 36 hours or one week into fermentation (depends if my brew shop is open on 4th of July tomorrow and I have to wait to get back from vacation). This will hopefully give me an added boost of gravity and aroma hops. My reason for not going all the way up to 1.089 is because the roasted grains are slightly diluted I should balance it with a slightly lower alcohol percentage (just guessing here). I'm not totally sure if this will work for the best way to do it though.
I could use all of your opinions on this.
My ideas for experimentation
I was thinking I might rack 3 gallons to a 3 gallon secondary with vanilla beans and a lactose sugar.
I think it would be cool to have 2 gallons of original recipe and some experimental version as well. I'm not sure about amounts or timeframes and could use some advice here as well.
I would also be interested in oak cubes, cocoa nibs, and coffee but I'm not sure what ingredients would work best with this recipe.
Thanks for any input or advice and saving and having fun with this batch!
Here's a link to Jamil's Zek Baltic Porter, which I was originally trying to brew. http://www.homebrewersassociation.o...how?title=beer-recipe-of-the-week-zeks-porter
This is a copy of the recipe and put it into Brewer's friend as it would come out if I follow through with dry DME additions and boiled flavor hops into fermenter, and lactose and vanilla in secondary.
Style:Baltic Porter
Boil Time:150 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 6.08 gallons
Efficiency: 62% (brew house)
Original Gravity:1.073 Final Gravity:1.019 ABV (standard): 7.09% IBU (rager): 30.92 SRM (morey): 23.79
Fermentables
3.75 lb German - Pilsner
6.55 lb German - Munich Light
4.8 oz Belgian - Special B
3.6 oz American - Midnight Wheat Malt
2.4 oz American - Chocolate Malt
4.8 oz American - Caramel / Crystal 60L
2.25 lb Dry Malt Extract - Light
Grain 13.78 lb
2 oz saaz 120 min
1 oz saaz 15 min
Mash between 146 and 152F (first time mashing)
White Labs - California Ale Yeast WLP001 - Low 60's
1 1/2 vanilla beans - 3gallon secondary
4 oz Lactose (Milk Sugar)
The Problem
Doing my 1st BIAB, I managed to severely miss my OG on Jamil's Baltic Porter. I think my efficiency would've been good, I was only doing a 3.5 gallon batch, but I over compensated for water loss and came out with a 5 gallon batch.
1.052 instead of 1.089!
I also did something like a 2 1/2 hour boil! :cross:
I left the lid on while boiling without thinking for the 1st 90 mins. There isn't a ton of Pilsner but I was worried about DMS. I boiled for another hour with the lid off. So now my half oz. of sazz flavor hops are bittering hop, which is okay because it wasn't very bitter to begin with.
My ideas for fixing
boil over 2 lbs. of DME with an oz. of sazz hops in a little water and add to fermenter at around 36 hours or one week into fermentation (depends if my brew shop is open on 4th of July tomorrow and I have to wait to get back from vacation). This will hopefully give me an added boost of gravity and aroma hops. My reason for not going all the way up to 1.089 is because the roasted grains are slightly diluted I should balance it with a slightly lower alcohol percentage (just guessing here). I'm not totally sure if this will work for the best way to do it though.
I could use all of your opinions on this.
My ideas for experimentation
I was thinking I might rack 3 gallons to a 3 gallon secondary with vanilla beans and a lactose sugar.
I think it would be cool to have 2 gallons of original recipe and some experimental version as well. I'm not sure about amounts or timeframes and could use some advice here as well.
I would also be interested in oak cubes, cocoa nibs, and coffee but I'm not sure what ingredients would work best with this recipe.
Thanks for any input or advice and saving and having fun with this batch!
Here's a link to Jamil's Zek Baltic Porter, which I was originally trying to brew. http://www.homebrewersassociation.o...how?title=beer-recipe-of-the-week-zeks-porter
This is a copy of the recipe and put it into Brewer's friend as it would come out if I follow through with dry DME additions and boiled flavor hops into fermenter, and lactose and vanilla in secondary.
Style:Baltic Porter
Boil Time:150 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 6.08 gallons
Efficiency: 62% (brew house)
Original Gravity:1.073 Final Gravity:1.019 ABV (standard): 7.09% IBU (rager): 30.92 SRM (morey): 23.79
Fermentables
3.75 lb German - Pilsner
6.55 lb German - Munich Light
4.8 oz Belgian - Special B
3.6 oz American - Midnight Wheat Malt
2.4 oz American - Chocolate Malt
4.8 oz American - Caramel / Crystal 60L
2.25 lb Dry Malt Extract - Light
Grain 13.78 lb
2 oz saaz 120 min
1 oz saaz 15 min
Mash between 146 and 152F (first time mashing)
White Labs - California Ale Yeast WLP001 - Low 60's
1 1/2 vanilla beans - 3gallon secondary
4 oz Lactose (Milk Sugar)
