Otto's Robust Porter

All Grain Recipe

Submitted By: pinkknightie (Shared)
Members can download and share recipes

Brewer: Otto-Carl Marte
Batch Size: 5.55 galStyle: Robust Porter (12B)
Boil Size: 7.57 galStyle Guide: BJCP 2008
Color: 39.7 SRMEquipment: Otto 36l Pot
Bitterness: 38.4 IBUsBoil Time: 60 min
Est OG: 1.066 (16.2° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.014 SG (3.6° P)Fermentation: Ale, Single Stage
ABV: 6.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
11 lbs 0.37 oz Pale Malt (2 Row) Bel (3.0 SRM) Grain 1
1 lbs 8.69 oz Munich Malt (9.0 SRM) Grain 2
15.87 oz Chateau Crystal (57.1 SRM) Grain 3
14.11 oz Chokladmalt (Castle Malting) (456.9 SRM) Grain 4
7.05 oz Black (Patent) Malt (500.0 SRM) Grain 5
0.88 oz Perle [10.0%] - Boil 60 min Hops 6
0.18 oz Summit [16.8%] - Boil 15 min Hops 7
0.71 oz Columbus (Tomahawk) [14.6%] - Boil 0 min Hops 8
1.0 pkgs California Ale (White Labs #WLP001) Yeast 9

Notes

14/07/2013 Pre-heat MLT with 1.5 litres of boiling water. Used blanked to retain temperature. Pre-boil gravity = 1.035 at 63C = 1.053 (Spot on!) Post-boil gravity = 1.066 at 16C = 1.066 Pitched at 6:30PM with yeast from American Brown Ale (1 weeks old). 8A.M Krausening. Fermented at 67C. 01/08/2013 Bottled 24x750 + 1x500 = 18.5l Final gravity 1.021 at 66F = 1.022 No dots.

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine