Flounders IV Belgain 
All Grain Recipe
Submitted By: dlewicki (Shared)
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| Batch Size: 6.50 gal | Style: Robust Porter (12B) |
| Boil Size: 8.76 gal | Style Guide: BJCP 2008 |
| Color: 51.3 SRM | Equipment: Rancheria 10 G / 90 Min |
| Bitterness: 44.5 IBUs | Boil Time: 60 min |
| Est OG: 1.073 (17.8° P) | Mash Profile: Single Infusion, Full Body, No Mash Out |
| Est FG: 1.015 SG (3.8° P) | Fermentation: Ale, Two Stage |
| ABV: 7.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 12.00 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
1 |
| 4 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
2 |
| 4 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
3 |
| 3 lbs |
Munich Malt - 20L (20.0 SRM) |
Grain |
4 |
| 1 lbs |
Carafa I (337.0 SRM) |
Grain |
5 |
| 1 lbs |
Chocolate Malt (350.0 SRM) |
Grain |
6 |
| 1 lbs |
Wheat Malt, Bel (2.0 SRM) |
Grain |
7 |
| 8.00 oz |
Brown Malt (65.0 SRM) |
Grain |
8 |
| 8.00 oz |
Honey Malt (25.0 SRM) |
Grain |
9 |
| 8.00 oz |
Oats, Flaked (1.0 SRM) |
Grain |
10 |
| 8.00 oz |
Special B Malt (180.0 SRM) |
Grain |
11 |
| 4.00 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
12 |
| 4.00 oz |
Chocolate Wheat Malt (400.0 SRM) |
Grain |
13 |
| 0.50 oz |
Nugget [13.0%] - Boil 60 min |
Hops |
14 |
| 1.00 oz |
Crystal [3.5%] - Boil 20 min |
Hops |
15 |
| 1.00 oz |
Willamette [5.5%] - Boil 20 min |
Hops |
16 |
| 0.50 oz |
Nugget [13.0%] - Boil 20 min |
Hops |
17 |
| 1.20 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
18 |
| 1.0 pkgs |
Belgian Ale (White Labs #WLP550) |
Yeast |
19 |
| 1.00 oz |
Oak Chips (Secondary 7 days) |
Misc |
20 |
Notes
http://www.homebrewtalk.com/f12/any-founders-porter-clone-recipes-info-160119/
====================
Forgot I even posted this. I made a great clone, thanks to a an awesome response from Founder's when I e-mailed them for help. Here's my recipe for 5 gallons finished beer:
9.5 lbs 2 Row
1.25 lbs Chocolate Malt
1 lb Munich
10 oz Carapils
6 oz Crystal 120 L
4 oz Black Patent
Mashed at 155 for 60 minutes
75 Minute Boil
Hops:
60 min - 0.75 oz Nugget (12.2%)
20 min - 0.75 oz Hallertau (4.5%) and 0.75 Willamette (4.9%)
Flameout - 0.25 oz Hallertau and 0.25 oz Willamette
For yeast, I used WLP001.
I intentionally made a final beer was a bit drier and thinner than Founder's, but the aroma and flavor were dead on.
It was one of my best beers. I will definitely make it again, but I think I'll switch the base malt for Marris Otter next time and mash a couple of degrees higher. The also use Crystal hops, not Hallertau, but that was a substitution by necessity that turned out just fine. The hop flavor is not that predominant with all the malt flavors taking over.
Enjoy!
====================
Found it:
We use a large percentage of specialty grains in this one… try about 10% Chocolate Malt, 7% Munich, 5% Carapils, and 3% Crystal Dark. I also throw in a little bit of Black Malt for a slightly burnt character. Mash in around 155 degrees and target an OG between 17 and 18 Plato. We use Nugget hops for bittering and Willamette and Crystal for flavor/finishing hops, targeting 45 IBUs. Ferment with an American yeast and it should terminate between 5 and 6 Plato, leaving you with 6.5% ABV and a full bodied robust Porter. Good luck, hope this helps.
Cheers,
Jeremy Kosmicki
Head Brewer
FBCThis Recipe Has Not Been Rated
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