All Grain Recipe
Submitted By: aaronxs (Shared)
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|Brewer: cROOKED nIPPLE|| |
|Batch Size: 6.00 gal||Style: Robust Porter (12B)|
|Boil Size: 6.72 gal||Style Guide: BJCP 2008|
|Color: 31.7 SRM||Equipment: Awesome tun and pot|
|Bitterness: 34.0 IBUs||Boil Time: 60 min|
|Est OG: 1.056 (13.9° P)||Mash Profile: Single Infusion, Medium Body|
|Est FG: 1.018 SG (4.5° P)||Fermentation: Ale, Two Stage|
|ABV: 5.1%||Taste Rating: 30.0|
|8 lbs 8.80 oz
||Pale Malt, Maris Otter (3.0 SRM)
|1 lbs 10.18 oz
||Brown Malt (65.0 SRM)
||Aromatic Malt (26.0 SRM)
||Chocolate Malt (Simpsons) (430.0 SRM)
||Caramel/Crystal Malt - 60L (60.0 SRM)
||Carastan (30.0 SRM)
||Target [7.5%] - Boil 60 min
||Target [7.5%] - Boil 30 min
||Whirlfloc Tablet (Boil 5 min)
||Black Pepper (crushed) (Boil 5 min)
||Orange Peel, Sweet (Boil 5 min)
||English Ale (White Labs #WLP002)
Taste Notesmash rest started at 151 and rose to 154ish tried to drop it at 30 minutes. still rose. future dough in 149 and see if it rises to 150-151.
Raised to 168-170 for mash out. checked ph after 10 minutes and with an uncalibrated meter it came in at 5.2-5.3. sparged to 1.010. added a gallon + of boil top of to start boil at 8 gallons. Pepper seemed like alot! F'd up and put orange in at 5 instead of 1. Nailed IBU/OG ratio of .5-.7 with a .62! Just about perfect of .576 and mine is .559!
SHOOT FOR 151 MASH TEMP...FERMENT FOR A FEW DAYS AT 62
Next time make MO at least half the base malt and change it up with munuch. vienna and aromatic
doughed in at 153.3
4.75 gallon to start the b
Use english malts when able.
white labs 002
ferment lower...62 ish for week then raise to 68..
0.4 oz freshly ground black pepper (end of boil)
0.4 oz freshly ground black pepper (in chilled wort)
Any british ale strain
upped bitterness from bottom of style to balance bitterness ratio
changed carb to 1.9
upped the ABV by adding pound of aromatic malt in place of MO. added CM 60L.
took 002 yeast from BOOB. 5 big spoon fulls. should be plenty of healthy yeast!
tasting notes after 11 days in bottle:
seems a little thin?
not sure about carastan
tasting after a month in bottle!!!! GREAT very roasted coffee and chocolate. not thin anymore body is nice. sharp edge taken off!
changes proposed for 1.3
add naked oats
use 1945 neobritannia yeast next
make base malt maris otter 70-80%
chocolate malt 5-8%
brown malt 10-15%
Brown Porter: 0.576
more maris otter
up ABV and
add .5 oz black patent
.02 oz target at 60
CHOCOLTE AND ORANGE?!
add flaked barley next time?
up the bittering a titch
go back to 1.1 and start again!!!