Robust Porter

All Grain Recipe

Submitted By: savageo6 (Shared)
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Brewer: Alex Kalaf
Batch Size: 6.00 galStyle: Robust Porter (12B)
Boil Size: 7.26 galStyle Guide: BJCP 2008
Color: 35.0 SRMEquipment: My Equipment
Bitterness: 33.8 IBUsBoil Time: 60 min
Est OG: 1.057 (13.9° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.014 SG (3.5° P)Fermentation: Ale, Two Stage
ABV: 5.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.00 ml Lactic Acid (Mash 60 min) Misc 1
4.00 g Calcium Chloride (Mash 60 min) Misc 2
3.50 g Gypsum (Mash 60 min) Misc 3
3.00 g Baking Soda (Mash 60 min) Misc 4
9 lbs 8.00 oz Pale Malt, Maris Otter (3.0 SRM) Grain 5
1 lbs Munich Malt (9.0 SRM) Grain 6
10.00 oz Carapils (Briess) (1.5 SRM) Grain 7
0.50 oz Hallertau Magnum [14.0%] - Boil 60 min Hops 8
0.75 oz Crystal [3.5%] - Boil 20 min Hops 9
0.75 oz Willamette [5.5%] - Boil 20 min Hops 10
0.25 oz Crystal [3.5%] - Boil 0 min Hops 11
0.25 oz Willamette [5.5%] - Boil 0 min Hops 12
1.0 pkgs British Ale Yeast (Wyeast Labs #1098) Yeast 13
1 lbs 4.00 oz Chocolate Malt (350.0 SRM) Grain 14
6.00 oz Caramel Malt - 120L (Briess) (120.0 SRM) Grain 15
4.00 oz Black (Patent) Malt (500.0 SRM) Grain 16

Notes

All 1.75lbs of dark malt will be steeped overnight in 3.5qts of water and strained. The steeped malts will be added at mash out and sparged. The steeped extract will be added at 15mins of the boil

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