Black Ruby (Baltic Porter) (AX)

Ingredients were from Beer and Wine Maker of America. Recipe is from Jamil Z.

Brewed 5.0 gallons on 2017-12-26

Preboil gravity: 1.084

Original gravity: 1.093

Final gravity: 1.022

ABV: 9.3%

Apparent Attenuation: 76.3%

Inspiration for Black Garnet (CF)

Process notes

2018-01-08

Fermented at 51°, but I've been raising it to ~55° in the past few days. Moved to closet today.

2018-01-20

Moved to chest freezer ~1 week ago and cold crashed to 31°. Kegged today. Black, dark ruby red. Not a ton of aroma, maybe some alcohol. Some bitter citrus, bitter chocolate, flavor is fairly light. Nothing off, though. Hops coming through more than malt right now. Some alcohol, but not harsh. Easy drinking at 9.3%.

Boil for 90 minutes

At 60 minutes

3 ounces of 2% Alpha Acid Czech Saaz pellets

At 15 minutes

1 Whirlfloc Tablet

Mash

[58.18%] 12 pounds of German Munich (Weyermann)

[33.94%] 7 pounds of Belgian Pilsner (DingemansMalting)

[2.42%] 8 ounces of Special B (DingemansMalting)

[2.42%] 8 ounces of Crystal 60L (CrispMalt)

[1.82%] 6 ounces of Carafa Special III (Weyermann)

[1.21%] 4 ounces of Chocolate Malt (CrispMalt)

Single infusion mash. Mashed with 6.5 gallons (1.26 quarts per pound) of reverse osmosis water for 60 minutes. 20lb 10oz of grain was used in the mash.

Strike water temp: (0.2/1.26) * (150 - 67) + 150 = 163.2

4.00g calcium chloride and 0.50g chalk added to water

After 0 mins

mash is 151°

After 30 mins

mash is 151°; pH is 5.40

Sparge

Sparged for 53 minutes with 5 gallons of 170° reverse osmosis water.

3.00g calcium chloride added to water

After 0 mins

pH is 5.10; specific gravity is 1.093

After 20 mins

pH is 5.18; specific gravity is 1.093

After 40 mins

pH is 5.18

After 53 mins

pH is 5.30; specific gravity is 1.048

Yeast

2017-12-26

Pitch 3 packs of Saflager S-23 Lager Yeast (Fermentis) at 53°. (Rehydrated w/ 1/4 tsp Fermaid K)

Tasting notes (7.00/10; 4 ratings)

2018-02-10

[7/10] Decent clarity, dark red/brown, can't see through it, but it's not as deep black as a rich stout. Licorice, herbal aroma, hints of acidic/sharp coffee. Medium-low body. Some alcohol warmth,but well hidden at 9.3%. Flavor is similar to aroma; acidic coffee, not getting chocolate, acidic, licorice. Some roundness to finish would be nice; it's quite sharp in the licorice/acidic bite.

Experimented by adding ~.1g baking soda to glass. It seemed to round out that sharpness, but maybe I'm biased. I'll bring both to Sudzers to see if there' s a difference.

ph: Original Beer: 4.44
ph: w/ Baking Soda: 4.84
Pohjala's Talveoo: 4.32

2018-07-15

[7/10] Deep ruby red/black color. Tan head, no real lacing or head retention. Sharp, roasty aroma. Burnt chocolate. Dry, bitter, raspberries, slightly astringent sharp finish. Acidic coffee. Interesting, almost powdery mouthfeel.

2018-09-01

[7/10] Dark bitter chocolate; pumpernickel, burnt caramel; acidic finish, burnt, roasty, fairly unique character. Medium/light body.

2018-09-09

[7/10] Last pour. Same notes as before.

Beer competition results

Scored 29 in 2018 Stein's Anniversary Competition.

Placed 1st and scored 37 in 2018 Mash 831.

Placed 2nd and scored 36 in 2018 Santa Clara County Fair. (2nd in flight.)

Placed 1st and scored 40 in 2018 Santa Cruz County Fair. (1st in flight.)