Robust Porter (3.0) 
All Grain Recipe
Submitted By: Bklatt (Shared)
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| Brewer: BK | |
| Batch Size: 12.00 gal | Style: Robust Porter (12B) |
| Boil Size: 17.56 gal | Style Guide: BJCP 2008 |
| Color: 33.2 SRM | Equipment: BKs 30 gal brewery |
| Bitterness: 33.7 IBUs | Boil 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.This Recipe Has Not Been Rated
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