Belgian Rye Porter

All Grain Recipe

Submitted By: DaG (Shared)
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Brewer: Darren Greer
Batch Size: 5.50 galStyle: Robust Porter (12B)
Boil Size: 7.89 galStyle Guide: BJCP 2008
Color: 25.7 SRMEquipment: My Brewery
Bitterness: 30.0 IBUsBoil Time: 60 min
Est OG: 1.063 (15.5° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.011 SG (2.9° P)Fermentation: Ale, Two Stage
ABV: 6.8%Taste Rating: 30.0

Amount Name Type #
2.00 tsp Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
2 lbs Rye, Flaked (2.0 SRM) Grain 3
12.00 oz Chocolate Malt (350.0 SRM) Grain 4
4.00 oz Black (Patent) Malt (500.0 SRM) Grain 5
0.75 oz Northern Brewer [9.9%] - Boil 60 min Hops 6
0.75 oz Willamette [5.3%] - Boil 30 min Hops 7
1.0 pkgs Belgian Ale (White Labs #WLP550) Yeast 8
3.00 tsp Yeast Nutrient (Primary 3 days) Misc 9

Taste Notes

10-17-13 Took gravity reading at1.013. Sample has a mellow roasty aroma, no hop aroma. Flavor taste like a very weak chocolate coffee with just a very slight hint of alcohol warming. Body seems to be on the light/medium side.


10-12-13 Did not get a good conversion. Missed OG by 6 points. Used Briess malts from LHBS. Pitched at 78 deg at 1:30 PM, transferred to water bath where water temp is 68 deg. No activity at 7:30 PM, still 68 deg. 10-13-13 7:15 AM. Water temp is 66.6 deg. Good activity in airlock. Continuos bubbles 11:45 AM. Water temp is 67.1 deg. Krausen is now in airlock. 10:00 PM. Water temp is 70.8 deg. Still vigorous activity in airlock. 10-14-13 6:30AM. Water temp is 68.7 deg. Activity still good but can tell it has slowed overnight. 4:35 PM. Water temp is 70.8 deg. Activity still good. 10-15-13 6:45 AM. Water temp is 68.8 deg. Activity has slowed way down. 4:40 PM. Water temp is 69.8 deg. Very slow but still bubbling in airlock. 10-16-13 6:40 AM. Water temp is 67.3 deg. Activity is 1 bubble every 15-20 secs.

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