Robust Porter (5.0)

All Grain Recipe

Submitted By: Bklatt (Shared)
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Brewer: BK
Batch Size: 19.00 galStyle: Robust Porter (12B)
Boil Size: 24.88 galStyle Guide: BJCP 2008
Color: 33.1 SRMEquipment: BKs 30 gal brewery- 19 GAL 1.045- 1.060- 78% Efficiency
Bitterness: 32.4 IBUsBoil Time: 90 min
Est OG: 1.054 (13.3° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.014 SG (3.6° P)Fermentation: Ale, Two Stage
ABV: 5.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
27 lbs Marris Otter- Floor Malted (3.5 SRM) Grain 1
3 lbs 12.00 oz Vienna Malt (Weyermann) (3.0 SRM) Grain 2
3 lbs Chocolate Malt (425.0 SRM) Grain 3
2 lbs 4.00 oz Cara Bohemian- 75L (75.0 SRM) Grain 4
12.00 oz Blackprinz (500.0 SRM) Grain 5
1.75 oz Bravo [14.7%] - Boil 60 min Hops 6
3.50 oz East Kent Goldings (EKG) [5.0%] - Boil 15 min Hops 7
7.9 pkgs California Ale (White Labs #WLP001) Yeast 8

Notes

Used Bru'n Water to build water from RO. CA: 67 MG: 0 NA:23 Sulfate: 29.5 Chloride: 45 Bicarbonate: 126 For 26 gal RO water added: Gypsum: 5g Baking soda: 5g Calcium Cloride: 9g Pickling lime: 5g Mash PH was measured at 5.05 at 140. Pre boil PH 5.0 at 187. 1.045 PH 4.93 in the fermenter at 85 degrees. Set temp at 65 for the first 2 days. 8/22/16- cleaned up a significant blow off. Increased temp to 68 8/23/16- increased temp to 69. 8/24/16- 1.020. Increased temp to 70. 8/25/16- 1.016. PH 4.06 8/30/16- 1.015. Dropped yeast and started crash. 9/2/16- Pulled a 300 ml sample @ 55 degrees. pH 4.15. placed 1 g baking soda in 100 ml water. Added 3 ml to get to PH 4.3. Tastes better.

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