Robust Porter (4.0) 
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: 33.8 SRM | Equipment: BKs 30 gal brewery |
| Bitterness: 33.2 IBUs | Boil Time: 90 min |
| Est OG: 1.056 (13.8° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.017 SG (4.2° P) | Fermentation: Ale, Two Stage |
| ABV: 5.2% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 18 lbs |
Maris Otter (Crisp) Floor Malted (4.0 SRM) |
Grain |
1 |
| 2 lbs |
Vienna Malt (Weyermann) (3.0 SRM) |
Grain |
2 |
| 1 lbs 12.00 oz |
Chocolate Malt (425.0 SRM) |
Grain |
3 |
| 1 lbs 4.00 oz |
Caramel/Crystal Malt - 50-60 (55.0 SRM) |
Grain |
4 |
| 12.00 oz |
Blackprinz (500.0 SRM) |
Grain |
5 |
| 12.00 oz |
Caramel/Crystal Malt - 70-80 (75.0 SRM) |
Grain |
6 |
| 1.25 oz |
Bravo [14.7%] - Boil 60 min |
Hops |
7 |
| 2.00 oz |
East Kent Goldings (EKG) [5.0%] - Boil 15 min |
Hops |
8 |
| 5.0 pkgs |
California Ale (White Labs #WLP001) |
Yeast |
9 |
Notes
Used Bru'n Water to build water from RO.
CA: 96
MG: 0
NA:0
Sulfate: 29.5
Chloride: 45
Bicarbonate: 175
For 26 gal RO water added:
Gypsum: 5g
Calcium Cloride: 9g
Pickling lime: 10.5g
After about 20 min in the mash, the recirc stuck and the temp slowly raised to 185 before I noticed it. The initial flavor post fermentation was a bit astringent. Lagered for 2 months at 34.This Recipe Has Not Been Rated
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