Robust Porter (4.0)

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: 33.8 SRMEquipment: BKs 30 gal brewery
Bitterness: 33.2 IBUsBoil 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.

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