BCS Robust Porter (1 ratings)

All Grain Recipe

Submitted By: vvesty (Shared)
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Brewer: Josh
Batch Size: 5.55 galStyle: Robust Porter (12B)
Boil Size: 7.38 galStyle Guide: BJCP 2008
Color: 34.5 SRMEquipment: BM 20L batch 60m boil
Bitterness: 37.0 IBUsBoil Time: 60 min
Est OG: 1.061 (15.0° P)Mash Profile: Braumeister 1 step medium body
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Two Stage
ABV: 6.4%Taste Rating: 40.0

Ingredients
Amount Name Type #
9 lbs 0.57 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1
1 lbs 2.18 oz Munich, Light (Joe White) (9.0 SRM) Grain 2
15.95 oz Crystal Malt - 60L (Thomas Fawcett) (60.0 SRM) Grain 3
12.05 oz Chocolate Malt (350.0 SRM) Grain 4
7.41 oz Black (Patent) Malt (500.0 SRM) Grain 5
2.01 oz East Kent Goldings (EKG) [5.0%] - Boil 60 min Hops 6
0.84 oz Fuggles [4.5%] - Boil 15 min Hops 7
1.11 tsp Yeast Nutrient (Boil 15 min) Misc 8
0.25 tsp Irish Moss (Boil 10 min) Misc 9
0.74 oz Fuggles [4.5%] - Steep 0 min Hops 10
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 11

Taste Notes

brewing classic styles robust porter p156-157 To be split into 4 after primary fermentation: 1: 5L bottled straight away 2: 5L racked onto 200g coffee beans for 1 month; then bottled 3: 5L racked onto 200g oak chips (that had been boiled for 10m) for 1 month; then bottled 4: 5L racked onto 220g cherries (that had been boiled for 10m); then bottled

Ratings

by Donutski

Amazing

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