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Robust Porter

199 calories 23 carbs
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: 199 calories (Per 12oz)
Carbs: 23 g (Per 12oz)
Created Friday May 17th 2019
1.060
1.018
5.61%
39.12
43.7
5.4
n/a
 
Fermentables
Amount Fermentable 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%
12.5 lb Total      
 
Hops
Amount Variety 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%
 
Mash Guidelines
Amount Description Type Temp Time
3.75 gal Sparge 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name 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
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
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
 
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

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-08-10 01:32 UTC
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