All Grain Recipe
Submitted By: graybabe (Shared)
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|Brewer: Gray Slater|| |
|Batch Size: 5.50 gal||Style: Robust Porter (12B)|
|Boil Size: 7.96 gal||Style Guide: BJCP 2008|
|Color: 35.5 SRM||Equipment: Gray's Equipment|
|Bitterness: 42.4 IBUs||Boil Time: 90 min|
|Est OG: 1.059 (14.6° P)||Mash Profile: Single Infusion, Full Body, No Mash Out|
|Est FG: 1.015 SG (3.7° P)||Fermentation: Ale, Two Stage|
|ABV: 5.9%||Taste Rating: 30.0|
||Pale Malt (2 Row) US (2.0 SRM)
||Munich 10L (Briess) (10.0 SRM)
||Caramel/Crystal Malt - 80L (80.0 SRM)
||Chocolate (Briess) (350.0 SRM)
||Barley, Flaked (Briess) (1.7 SRM)
||Black (Patent) Malt (500.0 SRM)
||Roasted Barley (300.0 SRM)
||Northern Brewer [8.6%] - Boil 90 min
||Goldings, East Kent [4.0%] - Boil 20 min
||Malto-Dextrine (Boil 20 min)
||Milk Sugar (Lactose) [Boil for 15 min] (0.0 SRM)
||Irish Moss (Boil 10 min)
||Nottingham (Danstar #-)
NotesAssistant Brewer - Audrey Debroux
Make sure to measure and record the following
PH of the mash
PH of the sparge runoff
Gravity of the run off
Pre Boil Volulme
Pre Boil Gravity
Batch Size (Amount going into the fermenter before the addition of the yeast starter)
11:05 - Started heating 6 gal of strike water
11:30 - Strike water reached 175° and I turned off the heat and added 1gal to the empty mash tun for pre heat.
11:50 - All grain and 4.16 gal of water are mixed and in the mash tun.
11:55 - Checked mash temp and it was at 158° so I added a tray of ice.
12:05 - Checked mash temp and it was at 155°
12:55 - Started Sparging with 6 gal of water at 170°.
13:45 - Stopped sparging and started the heating the boil kettle.
14:25 - Boil has started. Added 1oz of Northern Brewer hops.
15:35 - Added 1.5oz US goldings and 8oz malto dextrine.
15:40 - Added 4oz lactose.
15:50 - Added 1tbsp irish moss and 1 tablet Whirfloc.
15:55 - Turned off heat.
16:00 - Started cooling wort.
16:30 - Started pumping air into the wort in the carboy.
15:40 - Stopped aerating.
16:15 - Carboy is now in a water fermenter bath.
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