Robust Porter (6.0) 
All Grain Recipe
Submitted By: Bklatt (Shared)
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| Brewer: BK | |
| Batch Size: 19.00 gal | Style: Robust Porter (12B) |
| Boil Size: 24.88 gal | Style Guide: BJCP 2008 |
| Color: 31.3 SRM | Equipment: BKs 30 gal brewery- 19 GAL 1.045- 1.060- 78% Efficiency |
| Bitterness: 36.8 IBUs | Boil Time: 90 min |
| Est OG: 1.058 (14.2° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.015 SG (3.9° P) | Fermentation: Ale, Two Stage |
| ABV: 5.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 27 lbs |
Marris Otter- Floor Malted (3.5 SRM) |
Grain |
1 |
| 5 lbs |
Vienna Malt (Weyermann) (3.0 SRM) |
Grain |
2 |
| 3 lbs |
Caramel/Crystal Malt - 70-80 (75.0 SRM) |
Grain |
3 |
| 1 lbs 4.00 oz |
Blackprinz (500.0 SRM) |
Grain |
4 |
| 1 lbs 4.00 oz |
Chocolate Malt (425.0 SRM) |
Grain |
5 |
| 1 lbs 4.00 oz |
Pale Chocolate Malt (225.0 SRM) |
Grain |
6 |
| 2.25 oz |
Target [12.6%] - Boil 60 min |
Hops |
7 |
| 4.00 oz |
East Kent Goldings (EKG) [6.0%] - Boil 15 min |
Hops |
8 |
| 7.9 pkgs |
California Ale (White Labs #WLP001) |
Yeast |
9 |
Notes
Concord tap water. Added 2.5g Gypsum, 2.5g calcium hydroxide.
Added 1 ml 85% phosphoric acid to sparge water. PH 5.3.
Mash PH. 5.08 measured at 145
40 ml Biofine on 1/11/17
2/2/17- PH 4.4 in the glass, carbonated.This Recipe Has Not Been Rated
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