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Robuster

Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Marcus Ferguson
Calories: 156 calories (Per 330ml)
Carbs: 15 g (Per 330ml)

Created: Thursday July 2nd 2015

Original Gravity:

1.051

Final Gravity:

1.011

ABV (standard):

5.3%

IBU (tinseth):

30.1

SRM (morey):

27.7

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.50 kg	New Zealand - Ale Malt2.5 kg Ale Malt	37.4	3.05	57.2%
0.24 kg	New Zealand - Brown Malt0.24 kg Brown Malt	34	90.36	5.5%
0.35 kg	New Zealand - Roasted Wheat0.35 kg Roasted Wheat - (late mash tun addition)	33.6	279.19	8%
0.24 kg	New Zealand - Dark Crystal Malt0.24 kg Dark Crystal Malt	35.4	96.45	5.5%
0.80 kg	Manuka Smoked Malt0.8 kg Manuka Smoked Malt	36.8	2.03	18.3%
0.24 kg	Gladfield - Big O, Malted Oats0.24 kg Big O, Malted Oats	27.5	2.28	5.5%
4.37 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
9 g	Magnum9 g Magnum Hops	Pellet	11.4	Boil	60 min	15.85	15.3%
20 g	East Kent Goldings20 g East Kent Goldings Hops	Pellet	4	Boil	20 min	7.48	33.9%
30 g	East Kent Goldings30 g East Kent Goldings Hops	Pellet	4	Boil	10 min	6.72	50.8%
59 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
9 g	Magnum (Pellet) 9 g Magnum (Pellet) Hops	15.85	15.3%
50 g	East Kent Goldings (Pellet) 50 g East Kent Goldings (Pellet) Hops	14.2	84.7%
59 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
15 L		Infusion	--	68 °C	60 min
	Mash out	Infusion	--	75 °C	10 min
11 L		Fly Sparge	--	75 °C	--
Starting Mash Thickness: 3.3 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
3.91 g	Poly Clar Brew Bright	Fining	Boil	10 min.
3.91 g	Yeast Nutrient	Other	Boil	10 min.
2.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2.50 g	Gypsum	Water Agt	Mash	1 hr.
3 g	Baking Soda	Water Agt	Mash	1 hr.
2.50 g	Calcium Chloride (dihydrate)	Water Agt	Sparge	1 hr.
2.50 g	Gypsum	Water Agt	Sparge	1 hr.
3 g	Baking Soda	Water Agt	Sparge	1 hr.

Yeast

White Labs - California Ale Yeast WLP001

Amount:	0.78 Each	Cost:
Attenuation (custom):	78%	Flocculation:	Medium
Optimum Temp:	20 - 23 °C	Starter:	No
Fermentation Temp:	18 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 227 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

Last Updated and Sharing

1,613

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Brews

Public: Yup, Shared
Last Updated: 2020-08-23 07:54 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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