Robust Porter (5.0) 
All Grain Recipe
Submitted By: Bklatt (Shared)
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| Brewer: BK | |
| Batch Size: 19.00 gal | Style: Robust Porter (12B) |
| Boil Size: 24.88 gal | Style Guide: BJCP 2008 |
| Color: 33.1 SRM | Equipment: BKs 30 gal brewery- 19 GAL 1.045- 1.060- 78% Efficiency |
| Bitterness: 32.4 IBUs | Boil 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.This Recipe Has Not Been Rated
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