Robust Porter (Tart Cherries) - Beer Recipe - Brewer's Friend

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Robust Porter (Tart Cherries)

263 calories 26.1 g 330 ml
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 64 liters (fermentor volume)
Pre Boil Size: 70 liters
Post Boil Size: 64 liters
Pre Boil Gravity: 1.078 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Dan_K
Calories: 263 calories (Per 330ml)
Carbs: 26.1 g (Per 330ml)
Created: Thursday September 27th 2018
1.085
1.020
8.6%
49.0
28.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 kg United Kingdom - Golden Promise9 kg Golden Promise 37 3 40.4%
2 kg German - Vienna2 kg Vienna 37 4 9%
2 kg United Kingdom - Brown2 kg Brown 32 65 9%
1 kg United Kingdom - Pale Chocolate1 kg Pale Chocolate 33 207 4.5%
4.50 kg United Kingdom - Optic4.5 kg Optic 38 2.1 20.2%
0.50 kg American - Caramel / Crystal 60L0.5 kg Caramel / Crystal 60L 34 60 2.2%
3 kg United Kingdom - Pale 2-Row3 kg Pale 2-Row 38 2.5 13.5%
0.25 kg Belgian - De-Bittered Black0.25 kg De-Bittered Black 34 566 1.1%
22.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
120 g Magnum120 g Magnum Hops Pellet 12.4 Boil 60 min 46 75%
40 g Willamette40 g Willamette Hops Pellet 4.9 Boil 15 min 3.01 25%
160 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
3 g Table Salt Water Agt Mash 1 hr.
6 g Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 458 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.4 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
Temperature -- 66 °C 60 min
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 70.5 L. Suggest reducing initial water volume to 45.4 L and adding 25.1 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 83.66 L. Suggest reducing strike water volume to 30.72 L and adding 38.26 L sparge/top-off. 69
Strike water volume at mash thickness of 3.1 L/kg 69
Mash volume with grains 83.7
Grain absorption losses -22.3
Remaining sparge water volume (equipment estimates 24.7 L) 24.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 70.5 L) 70
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 64
Going into fermentor 64
Total: 93.2  
Equipment Profile Used: System Default
 
Notes

As the sparge rinse dropped to about 12 BRIX the balance was collected to make a secondary beer. To the sparge approx one gallon of the collected first wort was added back to the gallon and one half of collected sparge the Brix of this was 15.5 at start of boil and 18.6 at the end of boil.

The original BRIX of each wort at end of boil was

20.2 for first Wort

18.6 for second wort.


The tart cherries (pitted) were obtained fresh from orchards, they were put into 2.5 lb bags and frozen till use. At time of use slow defrosted till just cold, then gradually heated to 165 held for 10 min then quick chilled to 121 and pectinase added 1 teaspoon to 7.5 lbs of cherries. held at temp for 45 min then chilled to 70 deg before adding to secondary of multiple batches at a rate of 1 1/2 pounds per gallon of beer.

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  • Last Updated: 2020-06-18 23:13 UTC