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Bee Cave Robust Porter

214 calories 25 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: http://www.homebrewtalk.com/showthread.php?t=56768
Calories: 214 calories (Per 12oz)
Carbs: 25 g (Per 12oz)
Created: Sunday August 2nd 2015
1.064
1.020
5.8%
34.8
33.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 79.6%
12 oz American - Caramel / Crystal 40L12 oz Caramel / Crystal 40L 34 40 5.4%
12 oz American - Chocolate12 oz Chocolate 29 350 5.4%
8 oz Flaked Barley8 oz Flaked Barley 32 2.2 3.6%
5 oz Maltodextrin5 oz Maltodextrin - (late boil kettle addition) 39 0 2.3%
4 oz American - Black Malt4 oz Black Malt 28 500 1.8%
4 oz American - Roasted Barley4 oz Roasted Barley 33 300 1.8%
221 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Leaf/Whole 7.8 Boil 60 min 24 66.7%
0.50 oz Cascade0.5 oz Cascade Hops Leaf/Whole 7 Boil 60 min 10.77 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirfloc1 Fining Boil 15 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 326 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force carb       CO2 Level: 2.4 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 150 °F 60 min
Fly Sparge -- 170 °F 45 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 4.39 17.6  
Mash volume with grains 5.47 21.9  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 4.58 g | 18.3 qt) 4.05 16.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.03 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.44 33.8
Equipment Profile Used: System Default
 
Notes

First batch turned out great! Nice body and very chocolaty. Gonna increase the roasted barley from 2 oz to 4. And back off the chocolate and C40 by 4 oz to 12 each and see if that is a little less sweet and more balanced.

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  • Last Updated: 2016-02-23 18:08 UTC