Porter V2 robust

All Grain Recipe

Submitted By: BrokenOakBrewing (Shared)
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Brewer: Ben Chill and Mark Akers
Batch Size: 5.50 galStyle: Robust Porter (12B)
Boil Size: 8.90 galStyle Guide: BJCP 2008
Color: 38.5 SRMEquipment: Chill Pot (18.5 Gal) and Cooler (10 Gal) - All Grain
Bitterness: 27.4 IBUsBoil Time: 60 min
Est OG: 1.057 (14.0° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.017 SG (4.2° P)Fermentation: Ale, Single Stage
ABV: 5.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
1.00 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 1
4 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2
3 lbs Munich I (Weyermann) (7.1 SRM) Grain 3
2 lbs Brewers Malt 6-Row (Briess) (1.8 SRM) Grain 4
12.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5
8.00 oz Carapils (Briess) (1.5 SRM) Grain 6
6.40 oz Franco-Belges Kiln Coffe Malt (165.0 SRM) Grain 7
6.08 oz Chocolate Malt (430.0 SRM) Grain 8
6.08 oz Fawcett Pale Chocolate Malt (210.0 SRM) Grain 9
6.08 oz Special B Malt (180.0 SRM) Grain 10
2.72 oz Belgian Debittered Black Malt (515.0 SRM) Grain 11
2.70 oz Black Malt (Simpsons) (550.0 SRM) Grain 12
1.70 oz Goldings, East Kent [4.6%] - Boil 60 min Hops 13
1.00 Whirlfloc Tablet (Boil 10 min) Misc 14
1.0 pkgs California Ale (White Labs #WLP001) Yeast 15

Taste Notes

1.024 SG on 01/07/14 1.022 SG on 01/09/14. Temp was 64. Raised chamber temp to 70 and shook fermenter. 1.022 SG on 1/12/14. Temp still said 64. Moved to office room to raise temp.

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