Otto's Robust Porter 
All Grain Recipe
Submitted By: pinkknightie (Shared)
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| Brewer: Otto-Carl Marte | |
| Batch Size: 5.55 gal | Style: Robust Porter (12B) |
| Boil Size: 7.57 gal | Style Guide: BJCP 2008 |
| Color: 39.7 SRM | Equipment: Otto 36l Pot |
| Bitterness: 38.4 IBUs | Boil Time: 60 min |
| Est OG: 1.066 (16.2° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.014 SG (3.6° P) | Fermentation: Ale, Single Stage |
| ABV: 6.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 11 lbs 0.37 oz |
Pale Malt (2 Row) Bel (3.0 SRM) |
Grain |
1 |
| 1 lbs 8.69 oz |
Munich Malt (9.0 SRM) |
Grain |
2 |
| 15.87 oz |
Chateau Crystal (57.1 SRM) |
Grain |
3 |
| 14.11 oz |
Chokladmalt (Castle Malting) (456.9 SRM) |
Grain |
4 |
| 7.05 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
5 |
| 0.88 oz |
Perle [10.0%] - Boil 60 min |
Hops |
6 |
| 0.18 oz |
Summit [16.8%] - Boil 15 min |
Hops |
7 |
| 0.71 oz |
Columbus (Tomahawk) [14.6%] - Boil 0 min |
Hops |
8 |
| 1.0 pkgs |
California Ale (White Labs #WLP001) |
Yeast |
9 |
Notes
14/07/2013
Pre-heat MLT with 1.5 litres of boiling water.
Used blanked to retain temperature.
Pre-boil gravity = 1.035 at 63C = 1.053 (Spot on!)
Post-boil gravity = 1.066 at 16C = 1.066
Pitched at 6:30PM with yeast from American Brown Ale (1 weeks old).
8A.M Krausening.
Fermented at 67C.
01/08/2013
Bottled 24x750 + 1x500 = 18.5l
Final gravity 1.021 at 66F = 1.022
No dots.This Recipe Has Not Been Rated
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