Robust Porter - Beer Recipe - Brewer's Friend

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Robust Porter

223 calories 23.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 223 calories (Per 12oz)
Carbs: 23.9 g (Per 12oz)
Created: Thursday April 14th 2016
1.067
1.018
6.5%
43.4
33.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb United Kingdom - Maris Otter Pale6 lb Maris Otter Pale 38 3.75 38.1%
6 lb Ireland - Stout Malt6 lb Stout Malt 37 2 38.1%
1 lb Belgian - Biscuit1 lb Biscuit 35 23 6.3%
1 lb American - Munich - Dark 20L1 lb Munich - Dark 20L 33 20 6.3%
0.75 lb United Kingdom - Chocolate0.75 lb Chocolate 34 425 4.8%
0.50 lb German - Carafa II0.5 lb Carafa II 32 425 3.2%
0.50 lb Briess - Briess Flaked Barley (dark)0.5 lb Briess Flaked Barley (dark) 32 3.2 3.2%
15.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Galena1 oz Galena Hops Pellet 13 Boil 60 min 37.58 50%
1 oz Glacier1 oz Glacier Hops Pellet 5.5 Boil 10 min 5.77 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
28.40 g Irish Moss Fining Boil 15 min.
25 g Yeast Nutrient Other Boil 15 min.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 403 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Water Additions 12 gallons
Calcium Sulfate Dihydrate 11.00
Magnesium Sulphate 3.00
Sodium Chloride 8.60
Calcium chloride 2.00
Magnesium Chloride 1.80
Calcium Carbonate 16.00
Sodium Bicarbonate 1.00
Calcium Hydroxide 1.00
Sodium Hydroxide

Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Dough In Temperature -- 140 °F 20 min
3 gal Mash Infusion -- 155 °F 90 min
4 gal Fly Sparge -- 170 °F 45 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.72 22.9  
Mash volume with grains 6.94 27.8  
Grain absorption losses -1.91 -7.6  
Remaining sparge water volume (equipment estimates 4.47 g | 17.9 qt) 4.89 19.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 8.08 g | 32.3 qt) 8.5 34  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6.5 26  
Going into fermentor 6.5 26  
Total: 10.61 42.4
Equipment Profile Used: System Default
"Robust Porter" American Porter beer recipe by John F McGuire. All Grain, ABV 6.49%, IBU 43.35, SRM 33.64, Fermentables: (Maris Otter Pale, Stout Malt, Biscuit, Munich - Dark 20L, Chocolate, Carafa II, Briess Flaked Barley (dark)) Hops: (Galena, Glacier) Other: (Irish Moss, Yeast Nutrient)
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  • Last Updated: 2018-02-26 03:23 UTC