Robust Porter BW - Beer Recipe - Brewer's Friend

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Robust Porter BW

200 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 31.42 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Dirk L Pletcher
Hop Utilization: 97%
Calories: 200 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Tuesday October 31st 2023
1.061
1.012
6.4%
37.5
32.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.70 kg Rahr - Standard 2-Row4.7 kg Standard 2-Row 36.8 1.8 77%
0.50 kg Weyermann - Barke Munich Malt0.5 kg Barke Munich Malt 37 8 8.2%
0.40 kg Bairds - Crystal Malt 1500.4 kg Crystal Malt 150 - (late mash tun addition) 34 57 6.6%
0.30 kg Briess - Chocolate0.3 kg Chocolate - (late mash tun addition) 25 350 4.9%
0.20 kg American - Blackprinz0.2 kg Blackprinz - (late mash tun addition) 36 500 3.3%
6.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Kent Goldings50 g Kent Goldings Hops Pellet 5.6 Boil 60 min 31.92 54.3%
21 g Fuggles21 g Fuggles Hops Pellet 4.7 Boil 15 min 5.58 22.8%
21 g East Kent Goldings21 g East Kent Goldings Hops Pellet 5.6 Boil 0 min 22.8%
92 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
1 g Slaked Lime Water Agt Mash 1 hr.
0.25 g Citric acid Water Agt Mash 1 hr.
0.50 tsp Wyeast Yeast Nutrient Water Agt Boil 10 min.
1 tsp Irish Moss Fining Boil 3 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 172 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.75 bar       Temp: 3 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
RO GrandpaD
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 15 35 100 100 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25.27 L Strike 68 °C 68 °C 60 min
late addition grain steeping Steeping 65 °C 65 °C 30 min
11.2 L reserve 2 L sparge, rest for top off of mash Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 22.3
Mash volume with grains 26.3
Grain absorption losses -6.1
Remaining sparge water volume (equipment estimates 16.7 L) 16.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32 L) 31.4
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 23 L) 26
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26 L) 23
Total: 38.4  
Equipment Profile Used: System Default
 
Notes

Boil water prior to mash, then cool to mash-in temperature. Add slaked lime just prior to addition of bagged steeping grains for last 30 minutes of 1.5 hour mash @ 65 C, then remove steeping grains before mash out @ 76 C.

Pitch yeast dry.

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  • Last Updated: 2023-11-02 22:34 UTC