Robust Porter EFC - Beer Recipe - Brewer's Friend

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Robust Porter EFC

187 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 31.36 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 78% (brew house)
Source: GrandPaD
Hop Utilization: 97%
Calories: 187 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Friday May 12th 2023
1.057
1.011
6.0%
37.7
33.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.60 kg Rahr - Standard 2-Row4.6 kg Standard 2-Row 36.8 1.8 74.7%
0.34 kg Briess - Caramel Malt - 80L0.34 kg Caramel Malt - 80L - (late mash tun addition) 35 80 5.5%
0.24 kg Bairds - Roasted Barley0.24 kg Roasted Barley - (late mash tun addition) 33 600 3.9%
0.24 kg The Swaen - BlackSwaen Chocolate B0.24 kg BlackSwaen Chocolate B - (late mash tun addition) 34.5 338 3.9%
0.24 kg Briess - Carapils Malt0.24 kg Carapils Malt - (late mash tun addition) 34.5 1.5 3.9%
0.50 kg Grouse Malt House - Flaked Quinoa0.5 kg Flaked Quinoa 1 1 8.1%
6.16 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
33 g Yakima Chief Hops - German Northern Brewer33 g German Northern Brewer Hops Pellet 7 Boil 60 min 27.68 42.9%
13.50 g Willamette13.5 g Willamette Hops Pellet 4.9 Boil 30 min 6.09 17.5%
13.50 g Willamette13.5 g Willamette Hops Pellet 4.9 Boil 15 min 3.93 17.5%
17 g Cascade17 g Cascade Hops Pellet 5.4 Boil 0 min 22.1%
77 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
1.50 g Slaked Lime Water Agt Mash 1 hr.
0.50 tsp Wyeast Yeast Nutrient Water Agt Boil 10 min.
1 tsp irish moss Water Agt Boil 3 min.
39 ml Phosphoric acid Water Agt Mash 1 hr.
0.20 ml fermcap s Water Agt Boil 61 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 161 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.73 bar       Temp: 3 °C       CO2 Level: 2.47 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 15 35 100 100 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26.6 L Strike 68 °C 68 °C 60 min
late addition grain steeping Steeping 65 °C 65 °C 30 min
10.3 L reserve 2 L sparge, rest for top off of mash Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 4.3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.3 L/kg 26.5
Mash volume with grains 30.6
Grain absorption losses -6.2
Remaining sparge water volume (equipment estimates 12.5 L) 11.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.9 L) 31.4
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 23 L) 26
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26 L) 23
Total: 38.4  
Equipment Profile Used: System Default
 
Notes

Boil water prior to mash, then cool to mash-in temperature. Quinoa cooked grain will be used in lieu of flaked. Add slaked lime just prior to addition of bagged steeping grains for last 30 minutes of 1.5 hour mash @ 65 C, then remove steeping grains before mash out @ 76 C.

Pitch yeast dry.

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  • Last Updated: 2023-11-15 02:11 UTC