Black Widow Robust Porter BCS

All Grain Recipe

Submitted By: Jmelquist (Shared)
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Batch Size: 5.50 gal	Style: Robust Porter (12B)
Boil Size: 7.24 gal	Style Guide: BJCP 2008
Color: 24.6 SRM	Equipment: Justin's AG equipment 6g post boil/ 5G bottled
Bitterness: 31.6 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 (3.7° P)	Fermentation: Ale, Single Stage
ABV: 6.8%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
11 lbs 12.00 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	1
1 lbs 8.00 oz	Munich Malt - 10L (10.0 SRM)	Grain	2
1 lbs	Caramel/Crystal Malt - 40L (40.0 SRM)	Grain	3
12.00 oz	Chocolate Malt (350.0 SRM)	Grain	4
0.48 oz	Black (Patent) Malt (500.0 SRM)	Grain	5
1.76 oz	Goldings, East Kent [5.0%] - Boil 60 min	Hops	6
0.74 oz	Fuggles [4.5%] - Boil 15 min	Hops	7
1.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	8
1.00 tsp	Yeast Nutrient (Boil 15 min)	Misc	9
0.74 oz	Goldings, East Kent [5.0%] - Boil 0 min	Hops	10
2.5 pkgs	California Ale (White Labs #WLP001)	Yeast	11

Notes

All recipes are 6 gallons post-boil, 70% efficiency, Morey for color, 15% evaporation, 7.27 gallons preboil, Rager IBU. Ferment at 67, increase 1 degree per day starting at day 4 (bulk of Ferm complete) to 71 for rest. Mash @153 3.9g strike for mash, 165.4F 5.5g sparge, 9.48 gal total (50% diluted with distilled) Salts (jax) Goal London (porter-brewers friend) 6 grams baking soda 5 grams calcium chloride First round showed 16brix post mash, 14brix post boil, 8 brix fermented but 1.012 on hydrometer..

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