Robuster - Beer Recipe - Brewer's Friend

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Robuster

156 calories 15.7 g 330 ml
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Beer Stats
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: 1.045 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Marcus Ferguson
Calories: 156 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created: Thursday July 2nd 2015
1.051
1.012
5.2%
28.8
37.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg New Zealand - Ale Malt2.5 kg Ale Malt 37.4 3.05 57.2%
0.24 kg Brown Malt0.24 kg Brown Malt 34 90.36 5.5%
0.35 kg Gladfield - Eclipse Roasted Wheat0.35 kg Eclipse Roasted Wheat 34 525.6 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 Cost Type AA Use Time IBU Bill %
9 g Magnum9 g Magnum Hops Pellet 11.4 Boil 60 min 15.18 15.3%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 4 Boil 20 min 7.17 33.9%
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 4 Boil 10 min 6.44 50.8%
59 g / $ 0.00
 
Other Ingredients
Amount Name Cost 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
 
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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.3 L/kg 14.4
Mash volume with grains 17.3
Grain absorption losses -4.4
Remaining sparge water volume (equipment estimates 14.8 L) 13.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 18 L) 20
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 20 L) 18
Total: 28.3  
Equipment Profile Used: System Default
"Robuster" American Porter beer recipe by Marcus Ferguson. All Grain, ABV 5.2%, IBU 28.79, SRM 37.64, Fermentables: (Ale Malt, Brown Malt, Eclipse Roasted Wheat, Dark Crystal Malt, Manuka Smoked Malt, Big O, Malted Oats) Hops: (Magnum, East Kent Goldings) Other: (Poly Clar Brew Bright, Yeast Nutrient, Calcium Chloride (dihydrate), Gypsum, Baking Soda)
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  • Last Updated: 2024-09-13 07:06 UTC