Robust Porter - Beer Recipe - Brewer's Friend

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Robust Porter

200 calories 22.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 66% (brew house)
Calories: 200 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created: Friday May 17th 2019
1.060
1.018
5.6%
39.1
43.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 80%
0.75 lb American - Black Malt0.75 lb Black Malt 28 500 6%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 4%
1.25 lb American - Caramel / Crystal 80L1.25 lb Caramel / Crystal 80L 33 80 10%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 6 Boil 60 min 18.16 20%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.2 Boil 30 min 9.77 20%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 6 Boil 10 min 6.58 20%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.2 Boil 10 min 4.61 20%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 6 Dry Hop 3 days 20%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
3.50 g Chalk Water Agt Mash 1 hr.
1.25 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.25 g Gypsum Water Agt Mash 1 hr.
0.25 g Magnesium Chloride Water Agt Mash 1 hr.
2 g Slaked Lime Water Agt Mash 1 hr.
6.26 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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
3.75 gal Sparge -- 154 °F 60 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 4.69 18.8  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 3.78 g | 15.1 qt) 1.13 4.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.65 g | 26.6 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 5.81 23.3
Equipment Profile Used: System Default
 
Notes

Added to little water on mash possibly. I added 1+ gallons prior to boil to make 5.5 for boil. Water was low and pre boil gravity was 1.080. Pre-boil gravity after addition was 1.055. OG post boil was 1.060 just over 5 gallons. pH was 5.38 without lactic acid. None was added.

Day 6 dry hop added. Day 10 transferred to Keg for cold crash. FG 1.012 = 6.3% ABV

Submitted to contest 32/50, 29/50. Thought vegetal flavor, soy sauce

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  • Last Updated: 2019-08-10 01:32 UTC