GB061 Beer Recipe | BIAB Robust Porter | Brewer's Friend
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GB061

251 calories 25.5 g 500 ml
Beer Stats
Method: BIAB
Style: Robust Porter
Boil Time: 70 min
Batch Size: 35.5 liters (ending kettle volume)
Pre Boil Size: 38 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 251 calories (Per 500ml)
Carbs: 25.5 g (Per 500ml)
Created: Thursday February 20th 2020
1.054
1.013
5.4%
32.2
45.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
350 g German - Carafa III350 g Carafa III 32 1426.18 4.1%
1 kg United Kingdom - Cara Malt1 kg United Kingdom - Cara Malt 35 45.2 11.8%
606 g German - Carapils606 g Carapils 35 1.97 7.1%
303 g United Kingdom - Low Chocolate Malt303 g Low Chocolate Malt 0 3.6%
60 g Flaked Oats60 g Flaked Oats 33 4.37 0.7%
6 kg United Kingdom - Maris Otter Pale6 kg United Kingdom - Maris Otter Pale 38 8.51 70.6%
179 g United Kingdom - Crystal 100179 g Crystal 100 0 2.1%
8,498 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
46 g East Kent Goldings46 g East Kent Goldings Hops Leaf/Whole 5.93 First Wort 70 min 20 31.5%
40 g Cascade40 g Cascade Hops Leaf/Whole 6.5 Boil 15 min 8.33 27.4%
20 g Cascade20 g Cascade Hops Leaf/Whole 6.5 Boil 5 min 1.67 13.7%
20 g Cascade20 g Cascade Hops Leaf/Whole 6.5 Boil 1 min 0.36 13.7%
20 g Cascade20 g Cascade Hops Leaf/Whole 6.5 Whirlpool 30 min 1.83 13.7%
146 g / £ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
43 L Infusion 69 °C 66 °C 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Baking Soda Water Agt Mash 1 hr.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
47 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 355 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 217.8 g       Temp: 18 °C       CO2 Level: 2.44 g/l
 
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

1/2 of 2l Starter into Fermenter
31L in Fermenter


4 Vanilla Pods Soaked in Rum (100ml)
Into Secondary after 1 week..FG 1.014

Week in Secondary FG1.013

Conditioned to 1.65CO2 29.5L 101g Dextrose


2 weeks in Bottle tastes lil bitter

Recipe Picture
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-04-01 12:11 UTC
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