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JC's Smoky Robusto Porter

Method: Partial Mash
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 96%
Calories: 227 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)

Created: Tuesday April 1st 2025

Original Gravity:

1.069

Final Gravity:

1.013

ABV (standard):

7.3%

IBU (tinseth):

29.3

SRM (morey):

37.6

Mash pH

5.3

Cost $

2.81

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
6.60 lb	Liquid Malt Extract - Amber6.6 lb Liquid Malt Extract - Amber		35	10	55.1%
8 oz	The Swaen - GoldSwaen Brown Supreme8 oz GoldSwaen Brown Supreme	$ 1.37 / lb $ 0.69	34	350	4.2%
4 oz	Briess - Organic Roasted Barley4 oz Organic Roasted Barley	$ 1.54 / lb $ 0.39	33.1	300	2.1%
4 oz	American - Black Barley4 oz Black Barley		27	530	2.1%
1 lb	The Swaen - BlackSwaen Biscuit Malt1 lb BlackSwaen Biscuit Malt	$ 1.74 / lb $ 1.74	36.8	27	8.4%
2 oz	The Swaen - BlackSwaen Coffee Malt2 oz BlackSwaen Coffee Malt		36	225	1%
4 oz	Crisp Malting - United Kingdom - Chocolate Malt4 oz United Kingdom - Chocolate Malt		32.66	380	2.1%
3 lb	SMOKED Maris Otter - GB - SMOKED Maris Otter - Maris Otter Finest Ale Malt		37.7	2.5	25.1%
191.60 oz / $ 2.81

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.75 oz	Artisan - Columbus (CTZ)0.75 oz Columbus (CTZ) Hops	Pellet	14.9	Boil	30 min	26.51	42.9%
1 oz	Willamette1 oz Willamette Hops	Pellet	4.5	Boil	5 min	2.77	57.1%
1.75 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.75 oz	Artisan - Columbus (CTZ) (Pellet)	26.51	42.9%
1 oz	Willamette (Pellet)	2.77	57.1%
1.75 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
34 qt		Infusion	160 °F	152 °F	60 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Whirlfloc tablet		Fining	Boil	15 min.
2 tsp	BSG - Fermax Yeast Nutrient		Fining	Boil	15 min.

Yeast

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	50 - 72 °F	Starter:	No
Fermentation Temp:	66 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 123 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.37 Volumes

Target Water Profile

Distilled

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

OK - I have a Brewer's Best Robust Porter kit - I like hacking these. So, this time, I took 3 pounds of Maris Otter malt and I smoked it for 3-4 hours in a blend of Apple, Pecan and Hickory wood that was soaked in Fireball to try for a hint of cinnamon. Why 3 pounds? Everything I read said go big or go home.

Maybe it'll be savory...or maybe it'll be an ashtray. I'm hoping for a big, bold, smoky porter - hopefully with hints of apples or even apple pie.

I'm still debating yeasts. I raised up the biscuit malt to help with the diastatic power - It was 26/30...I know why you need DP, but I'm not so sure how much it matters in this context - this is a "dump and stir" beer kit...I'm complicating it with the smoky stuff, but I'd welcome additional gravity points. I want the end product to not be bitter with smoke, so I am trying to offset that with a more complex malt bill...much of which was already preground and in the kit and intended to steep 20 minutes...which I will now do a full mash step. I keep pushing it into Baltic porter land.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2025-04-14 13:54 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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