044 Robust Porter double batch (1 ratings)

All Grain Recipe

Submitted By: Valvefan (Shared)
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Batch Size: 10.57 galStyle: American Porter (20A)
Boil Size: 12.33 galStyle Guide: BJCP 2015
Color: 26.7 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 37.7 IBUsBoil Time: 60 min
Est OG: 1.066 (16.1° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.017 SG (4.3° P)Fermentation: Ale, Single Stage
ABV: 6.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
21 lbs 13.21 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
2 lbs 8.57 oz Munich Malt - 10L (10.0 SRM) Grain 2
1 lbs 8.69 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3
1 lbs 3.40 oz Chocolate Malt (350.0 SRM) Grain 4
12.35 oz Carafa III (264.0 SRM) Grain 5
3.67 oz Goldings, East Kent [4.5%] - Boil 60 min Hops 6
2.00 Whirlfloc Tablet (Boil 15 min) Misc 7
1.23 oz Fuggles [5.2%] - Boil 15 min Hops 8
1.34 oz Goldings, East Kent [4.5%] - Boil 0 min Hops 9
1 pkgs British Ale II (Wyeast Labs #1335) Yeast 10
1.50 tsp Yeast Nutrient (Primary 15 min) Misc 11

Notes

Mash tun can hold 41 l plus a bit Mashed in garage at approx 10C Mash temp 67 and fell to 66C after 1 hour Preboil grav was 1.066 so topped up last 1.2 l with tap water SG went to 1.060 OGF = 19 Plato 1.077 Chlled with plate chiller to about 65 F Pitched entire 1.55l starter of WY1335 into carboy with about 17 L wort Pitched 16.5 g rehydrated Safale US-05 in 20 l in Spiedel 30l fermenter Fermenter for U-05 set at 67F carboy not controlled For American version , started watming to 70F on day 11, cold crashed to 7C on day 13, fined with1/2tspgelatin on day 14, kegged on day 15. FG was 1.015 (corrected) For British version, started warming to 70F on day 13. Cold crashed to 4C on day 17, then 1/2 tsp gelatin on day 18. Kegged on day 20 FG = 1.019 corrected

Ratings