Robust Porter - Lonesome Whistle - Beer Recipe - Brewer's Friend

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Robust Porter - Lonesome Whistle

218 calories 21.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 65% (brew house)
Source: BCS
Calories: 218 calories (Per 12oz)
Carbs: 21.4 g (Per 12oz)
URL: http://reggiebeer.com/ReggieWeb.php?Web=1000091
Created: Sunday May 3rd 2015
1.066
1.015
6.7%
41.2
38.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.75 lb American - Pale 2-Row11.75 lb Pale 2-Row 37 1.8 75.3%
1.50 lb German - Munich Light1.5 lb Munich Light 37 6 9.6%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 6.4%
0.85 lb American - Chocolate0.85 lb Chocolate 29 350 5.4%
0.50 lb United Kingdom - Black Patent0.5 lb Black Patent 27 525 3.2%
15.60 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.80 oz Kent Goldings1.8 oz Kent Goldings Hops Pellet 5 Boil 60 min 37.69 48.6%
0.70 oz Fuggles0.7 oz Fuggles Hops Pellet 4.5 Boil 15 min 3.52 18.9%
1.20 oz Kent Goldings1.2 oz Kent Goldings Hops Pellet 5 Boil 0 min 0 32.4%
3.70 oz / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 252 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
80% JAX/20% distilled
9.6 total (5.2 mash, 4.4 sparge)
4BXSR1X

MASH
2ml lactic (5.4ph)
1g Gypsum
5g CaCl
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.9 gal Infusion -- 153 °F 60 min
5.5 gal Sparge -- 165 °F 10 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 5.19 20.7  
Mash volume with grains 6.44 25.7  
Grain absorption losses -1.95 -7.8  
Remaining sparge water volume (equipment estimates 4.15 g | 16.6 qt) 4.26 17.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.14 g | 28.6 qt) 7.25 29  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.45 37.8
Equipment Profile Used: System Default
 
Notes

Ferment at 67F, rise 1F per day for rest. Mash at 153

Ver.1 (4/15): Increase 1 degree per day starting at day 4 (bulk of Fermentation complete) to 71F for rest. 14 Brix post boil (supposed to be 15.5 Brix, 1.012 final gravity.
Tasted great, adjusted for 65% efficiency. Added some cacl and b soda, no ph adjustment.. 4 months aged in bottle-Won FCC Gold for Porter!!

Ver.2 Planned: added 8g more to ko hop addition (to make it 28g).






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  • Last Updated: 2017-06-03 21:54 UTC