Robust Porter 1.1

All Grain Recipe

Submitted By: j5allen (Shared)
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Batch Size: 6.25 galStyle: Robust Porter (12B)
Boil Size: 7.00 galStyle Guide: BJCP 2008
Color: 25.6 SRMEquipment: My Equipment
Bitterness: 27.7 IBUsBoil Time: 60 min
Est OG: 1.045 (11.2° P)Mash Profile: Temperature Mash, 2 Step, Full Body
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Two Stage
ABV: 4.3%Taste Rating: 0.0

Ingredients
Amount Name Type #
7 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1
1 lbs Barley, Flaked (1.7 SRM) Grain 2
1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 3
8.00 oz Black (Patent) Malt (500.0 SRM) Grain 4
8.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 5
0.50 oz Galena [12.5%] - Boil 60 min Hops 6
1.00 Whirlfloc Tablet (Boil 15 min) Misc 7
0.50 oz Fuggles [4.5%] - Boil 15 min Hops 8
1.00 oz Goldings, East Kent [5.0%] - Boil 5 min Hops 9
1.0 pkgs British Ale Yeast (Wyeast Labs #1098) Yeast 10
4.00 oz Cocoa Nibs (Secondary 2 weeks) Misc 11

Taste Notes

Cocoa husks bring a bitter slightly astringent flavor/mouthfeel to the party, cocoa nibs add a smoother characteristic Won: Carolina Quarterly Brew Off 1st

Notes

As per BJCP - Robust Porter should have no roasted barley flavor…Switch to flaked barley Need to increase mouthfeel/body - as per Piedmont brewers cup -Increase mash temp (158-162) -Decrease mash thickness -Add more non-fermentible malts (dextrine, oats, barley)

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