Robust Porter (3.0)

All Grain Recipe

Submitted By: Bklatt (Shared)
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Brewer: BK
Batch Size: 12.00 galStyle: Robust Porter (12B)
Boil Size: 17.56 galStyle Guide: BJCP 2008
Color: 33.2 SRMEquipment: BKs 30 gal brewery
Bitterness: 33.7 IBUsBoil Time: 90 min
Est OG: 1.056 (13.8° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.011 SG (2.8° P)Fermentation: Ale, Two Stage
ABV: 5.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
20 lbs Maris Otter (Crisp) Floor Malted (4.0 SRM) Grain 1
2 lbs Caramel/Crystal Malt - 50-60 (55.0 SRM) Grain 2
2 lbs Chocolate Malt (425.0 SRM) Grain 3
8.00 oz Blackprinz (500.0 SRM) Grain 4
1.25 oz Warrior [15.0%] - Boil 60 min Hops 5
2.00 oz East Kent Goldings (EKG) [5.0%] - Boil 15 min Hops 6
5.0 pkgs California Ale (White Labs #WLP001) Yeast 7

Notes

Used Bru'n Water to build water from RO. CA: 65 MG: 5 NA:29 Sulfate: 53 Chloride: 45 Bicarbonate: 131 For 26 gal RO water added: Gypsum: 6g Epsom Salt: 5g Calcium Cloride: 3g Pickling lime: 8g -Mash crept up to 154 then held there. Added half the roasted grains early in the mash, then added the other half a half hour in. -Acidified the sparge down to 5.5 with 1.75 tsp 85% phosphoric acid.

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