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Robust Porter

248 calories 26.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 17 liters
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.094 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 248 calories (Per 330ml)
Carbs: 26.9 g (Per 330ml)
Created: Friday May 29th 2020
1.080
1.022
7.6%
63.3
46.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.84 kg United Kingdom - Maris Otter Pale4.84 kg Maris Otter Pale 38 3.75 62.1%
0.78 kg Belgian - Munich0.78 kg Munich 38 6 10%
0.70 kg German - Rye0.7 kg Rye 38 3.5 9%
0.47 kg German - Chocolate Rye0.47 kg Chocolate Rye 31 240 6%
0.35 kg United Kingdom - Crystal 60L0.35 kg Crystal 60L 34 60 4.5%
0.35 kg Belgian - Special B0.35 kg Special B 34 115 4.5%
0.31 kg United Kingdom - Black Patent0.31 kg Black Patent 27 525 4%
7.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
26 g Chinook (13 AA)26 g Chinook (13 AA) Hops Pellet 13 Boil 60 min 35.91 24.5%
40 g Chinook (13 AA)40 g Chinook (13 AA) Hops Pellet 13 Boil 15 min 27.41 37.7%
40 g Willamette (4.5 AA)40 g Willamette (4.5 AA) Hops Leaf/Whole 4.5 Boil 0 min 37.7%
106 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g BSG - Fermax Yeast Nutrient Other Boil 15 min.
8 g Irish Moss Fining Boil 15 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 135 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Strike 67 °C 69 °C 75 min
10.5 L Sparge -- 77 °C --
Starting Mash Thickness: 3.14 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 24.5
Mash volume with grains (equipment estimates 26.6 L) 29.6
Grain absorption losses -7.8
Remaining sparge water volume (equipment estimates 7.4 L) 7.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.2 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 17
Top off amount 3
Going into fermentor 20
Total: 31.7  
Equipment Profile Used: System Default
"Robust Porter" Robust Porter beer recipe by Krzysiek M. All Grain, ABV 7.62%, IBU 63.33, SRM 46.62, Fermentables: (Maris Otter Pale, Munich, Rye, Chocolate Rye, Crystal 60L, Special B, Black Patent) Hops: (Chinook (13 AA), Willamette (4.5 AA)) Other: (BSG - Fermax Yeast Nutrient, Irish Moss)
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  • Public: Yup, Shared
  • Last Updated: 2020-05-29 09:33 UTC