Robust Porter 9.0 (brown, crystal 40/80, black prinz, 002) TBB

All Grain Recipe

Submitted By: arielloder (Shared)
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Brewer: Ariel Loder
Batch Size: 12.00 gal	Style: Robust Porter (12B)
Boil Size: 15.02 gal	Style Guide: BJCP 2008
Color: 40.7 SRM	Equipment: My Equipment
Bitterness: 42.5 IBUs	Boil Time: 60 min
Est OG: 1.061 (14.9° P)	Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.020 SG (5.1° P)	Fermentation: My Aging Profile
ABV: 5.3%	Taste Rating: 35.0

Ingredients
Amount	Name	Type	#
18 lbs 12.00 oz	Pale Malt, Maris Otter (3.0 SRM)	Grain	1
3 lbs	Brown Malt (65.0 SRM)	Grain	2
2 lbs	British Crystal 70-80 (75.0 SRM)	Grain	3
1 lbs	Chocolate Malt (275.0 SRM)	Grain	4
1 lbs	Chocolate Malt (500.0 SRM)	Grain	5
12.00 oz	Black Prinz (500.0 SRM)	Grain	6
3.00 oz	Goldings, East Kent [7.2%] - Boil 60 min	Hops	7
2.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	8
2.00 oz	Goldings, East Kent [7.2%] - Steep 45 min	Hops	9
2.0 pkgs	English Ale (White Labs #WLP002)	Yeast	10

Notes

2/___/15 ver 7.0 *switched to 002, should try to keep recipe the same, watch FR grav and top off if necessary *higher FG may reduce perceived bitterness *lower OG from top off my increase perceived bitterness *need to add more baking soda/5.2 stabilizer to bring mash ph up a bit, 5.3-5.4 ------------------------------------------------------------------------------------ 10/10/2014: ver 5.1 2 mL phosphoric in HLT, 0 acid in MT 5.1 mash 9:10 start lauter (had issues with channeling in mash tun, rakes?) 9:40 start pump 2 @ 7.5 gallons (1/2 way there) 9:59 start ramp to boil final runnings ph = 5.6 grav = 3.8 brix / 1.014 preboil ph = 5.3 preboil grav = 1.054 OG = 1.061 ph = 5.2-5.1 12:37 start KO 8 mins - 70F, cooled to 67F, pitched at 5pmish ------------------------------------------------------------------------------------- (2/27) 3pm measured 10.5 brix / 1.026 SG @ 68F then raised to 70F over 24 hrs 8/15/2014 5.3 mash ph 8:45 whirlpool 9:00 end 15 min rest transfer

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