Fitz’s Revenge - Beer Recipe - Brewer's Friend

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Fitz’s Revenge

173 calories 18.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28.09 liters
Post Boil Size: 22.3718 liters
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Hop Vandal Ltd
Calories: 173 calories (Per 330ml)
Carbs: 18.1 g (Per 330ml)
URL: https://www.bjcp.org/beer-styles/12b-robust-porter/
Created: Friday April 30th 2021
1.056
1.014
5.5%
27.0
28.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4,500 g United Kingdom - Maris Otter Pale4500 g Maris Otter Pale £ 0.00 / kg
£ 0.00 		38 3.75 84.9057%
500 g United Kingdom - Crystal Rye500 g Crystal Rye £ 0.00 / kg
£ 0.00 		33 90 9.43396%
250 g United Kingdom - Chocolate250 g Chocolate £ 0.00 / kg
£ 0.00 		34 425 4.71698%
50 g United Kingdom - Black Patent50 g Black Patent £ 0.00 / kg
£ 0.00 		27 525 0.943396%
5,300 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Fuggles25 g Fuggles Hops £ 0.00 / g
£ 0.00 		Pellet 4.5 Boil 60 min 13.6985 33.3%
25 g Fuggles25 g Fuggles Hops £ 0.00 / g
£ 0.00 		Pellet 4.5 Aroma 30 min 10.5276 33.3%
25 g Fuggles25 g Fuggles Hops £ 0.00 / g
£ 0.00 		Pellet 4.5 Aroma 5 min 2.73085 33.3%
75 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Protofloc £ 0.00 / g
£ 0.00 		Fining Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
£ 0.00 / each
£ 0.00
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Temp: 68 °C      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Infusion -- 68 °C 75 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 19.3
Mash volume with grains 22.8
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 14.9 L) 14.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.1 L) 28.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 22 L) 22.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.4 L) 22
Total: 34.3  
Equipment Profile Used: System Default
 
Notes

The Robust Porter features more bitter and roasted malt flavor than a brown porter, but not quite as much as a stout. Robust porters have a roast malt flavor, often reminiscent of cocoa, but no roast barley flavor. Their caramel and malty sweetness is in harmony with the sharp bitterness of black malt. Hop bitterness is evident. With U.S. craft brewers doing so much experimentation in beer styles and ingredients, the lines between certain stouts and porters are often blurred. Yet many deliberate examples of these styles do exist. Diacetyl is acceptable at very low levels.

For ours, we are going to add 50 ml of coffee syrup at dry hop stage, then 50ml of syrup and 300 ml of Umeshu at the bottling stage.

OR!
100 ml of Tia Maria (cold brew) or Mozart/Godiva at bottling

Dial back the sugar to 75g!

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  • Last Updated: 2025-05-01 17:28 UTC