Mark's Robust Porter 
All Grain Recipe
Submitted By: zambron (Shared)
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| Brewer: Mark Zambron | |
| Batch Size: 5.00 gal | Style: Robust Porter (12B) |
| Boil Size: 8.20 gal | Style Guide: BJCP 2008 |
| Color: 28.7 SRM | Equipment: Blichmann Equipment |
| Bitterness: 27.6 IBUs | Boil Time: 60 min |
| Est OG: 1.060 (14.8° P) | Mash Profile: Single Infusion, Medium Body |
| Est FG: 1.015 SG (3.9° P) | Fermentation: Ale, Two Stage |
| ABV: 6.0% | Taste Rating: 40.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 5.00 gal |
Buffalo, NY Water |
Water |
1 |
| 10.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 1.00 tbsp |
PH 5.2 Stabilizer (Mash 60 min) |
Misc |
3 |
| 9 lbs |
Pale Malt (2 Row) UK (3.0 SRM) |
Grain |
4 |
| 12.00 oz |
Caramel/Crystal Malt - 10L (10.0 SRM) |
Grain |
5 |
| 12.00 oz |
Caramunich Malt (42.0 SRM) |
Grain |
6 |
| 8.00 oz |
Biscuit Malt (23.0 SRM) |
Grain |
7 |
| 8.00 oz |
Black (Patent) Malt (415.0 SRM) |
Grain |
8 |
| 8.00 oz |
Chocolate Malt (450.0 SRM) |
Grain |
9 |
| 2.00 oz |
Goldings, East Kent [5.0%] - Boil 60 min |
Hops |
10 |
| 1.00 tsp |
Irish Moss (Boil 10 min) |
Misc |
11 |
| 1.0 pkgs |
Irish Ale (Wyeast Labs #1084) |
Yeast |
12 |
Taste Notes
32.3Notes
Cold steep Black patent, mash chocolateThis Recipe Has Not Been Rated
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