Robust Porter - Beer Recipe - Brewer's Friend

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Robust Porter

225 calories 18.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Phillip Davis
Calories: 225 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Wednesday December 16th 2015
1.069
1.010
7.7%
30.5
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb Canadian - Pale 2-Row9.5 lb Pale 2-Row 36 1.75 55.1%
1.25 lb Canadian - Munich Light1.25 lb Munich Light 34 10 7.2%
12 oz American - Caramel / Crystal 120L12 oz Caramel / Crystal 120L 33 120 4.3%
12 oz American - Caramel / Crystal 60L12 oz Caramel / Crystal 60L 34 60 4.3%
8 oz American - Roasted Barley8 oz Roasted Barley 33 300 2.9%
8 oz American - Chocolate8 oz Chocolate 29 350 2.9%
4 lb German - Carafa II4 lb Carafa II 32 425 23.2%
276 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Magnum0.6 oz Magnum Hops Pellet 12.6 Boil 60 min 24.18 37.5%
1 oz Cascade1 oz Cascade Hops Pellet 4 Boil 15 min 6.35 62.5%
1.60 oz / $ 0.00
 
Yeast
White Labs - Brettanomyces Bruxellensis Trois WLP644
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 287 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
0.5 tsp of gypsum, 0.5 of epsom salt, 2 tsp's of chalk, and 0.5 tsp of baking soda; 45 minutes as is and then add the salts at 45 minutes in with it bing a little acidic. 5.5-6 of mash water (RO) and maybe baking soda and chalk added at that point if high acidity. The rest of the water (5-5.5 gallons of filtered tap water) with lactic acid added to bring to sparge at <6 if I can. Maybe a 0.5 tsp of slaked lyme if really acidic at 45 minutes in if still low ph reading and will still be balanced with this style.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.47 25.9  
Mash volume with grains 7.85 31.4  
Grain absorption losses -2.16 -8.6  
Remaining sparge water volume (equipment estimates 4.25 g | 17 qt) 4.44 17.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.31 g | 33.2 qt) 8.5 34  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 10.91 43.6
Equipment Profile Used: System Default
 
Notes

little off with the original gravity being 1.06. Probably had to do with being a little over in volume by about a gallon to a half a gallon over, and might be due to the enzyme activity not having my ph meter ready in time to take readings. I used about 4.5 gallons of RO for the dough-in and added my salts at about 30 minutes in (probably a very acidic mash). I ended up with about 11 gallons total volume water with 5 from RO and the rest from filtered tap. about 4-4.5 gallons was the sparge water, which I was out of lactic acid to drop my highly alkaline tap water ph, so I used 1/4 tsp of cittic acid, not knowing what ph I got it too. Hopefully I won't get any off flavors. Time will tell. hopefully I'll have a well designed porter.

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  • Last Updated: 2016-01-19 19:23 UTC