Smoked Robust Porter - Beer Recipe - Brewer's Friend

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Smoked Robust Porter

234 calories 25.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Classic Style Smoked Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 72% (brew house)
Source: BCS
Calories: 234 calories (Per 12oz)
Carbs: 25.9 g (Per 12oz)
Created: Monday August 13th 2018
1.070
1.020
6.6%
37.6
39.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 54.8%
0.90 lb German - Munich Light0.9 lb Munich Light 37 6 6.2%
2.80 lb German - Smoked Malt2.8 lb Smoked Malt 37 3 19.2%
0.90 lb American - Caramel / Crystal 40L0.9 lb Caramel / Crystal 40L 34 40 6.2%
0.90 lb American - Caramel / Crystal 80L0.9 lb Caramel / Crystal 80L 33 80 6.2%
0.70 lb United Kingdom - Chocolate0.7 lb Chocolate 34 425 4.8%
0.40 lb United Kingdom - Black Patent0.4 lb Black Patent 27 525 2.7%
14.60 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 6 Boil 60 min 20.47 33.3%
1 oz Willamette1 oz Willamette Hops Pellet 4.6 Boil 30 min 12.06 33.3%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 6 Boil 15 min 5.08 16.7%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 6 Boil 0 min 16.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
City of Chicago (North) - Q2 2018
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
102.3 12 8 96.2 72.5 123.8
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Single infusion recirculating mash Infusion -- 154 °F 70 min
Starting Mash Thickness: 1.35 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.35 qt/lb 4.93 19.7  
Mash volume with grains 6.1 24.4  
Grain absorption losses -1.83 -7.3  
Remaining sparge water volume (equipment estimates 4.26 g | 17 qt) 4.65 18.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.58 38.3
Equipment Profile Used: System Default
 
Notes
  • Brewed on 8/18/18
  • Expecting mash efficiency of 78% which implies a pre boil gravity of 1.056
  • Initial PH was 5.8, added 3ml of lactic acid and second reading was 5.55, added 1 more ml of lactic acid and reading didn't change, then added 1 more ml of lactic acid and final reading was 5.5. **Update. Think my issue was not mixing the lactic acid with the water prior to doughing in.
  • Mash temp fluctuated a bit but was able to settle it at ~154F
  • Hit 13.1 plato pre boil gravity which converts to 1.053 vs. 1.056 target so 74% mash efficiency vs. 78% expected
  • Original gravity reading was 17.1 plato which converts to 1.070
  • After boil had ~6.0 gallons in the kettle and ~5.5 gallons made it into the fermenter
  • Pitched 1 smack pack of wyeast 1056; started fermentation at 64F. The two thermometers had different readings so ferm temp was in the range of 64-66F and held it there.
  • Packaged (too early) on 8/27/18, once out and ready to package noticed some airlock activity but decided to keg anyways since the hydrometer did not taste too sweet. Attenuation was at 72% and expected 78%. Probably could have let this one go and got to 75-78%.
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  • Last Updated: 2018-10-05 02:16 UTC