Robust Porter - Beer Recipe - Brewer's Friend

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Robust Porter

220 calories 23.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.42 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 220 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)
Created: Wednesday November 13th 2013
1.066
1.018
6.3%
42.1
35.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb United Kingdom - Maris Otter Pale9 lb Maris Otter Pale 38 3.75 72%
1 lb German - Munich Light1 lb Munich Light 37 6 8%
0.50 lb United Kingdom - Crystal 30L0.5 lb Crystal 30L 34 30 4%
0.50 lb United Kingdom - Chocolate0.5 lb Chocolate 34 425 4%
0.50 lb Molasses0.5 lb Molasses 36 80 4%
0.50 lb Belgian - Special B0.5 lb Special B - (late boil kettle addition) 34 115 4%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt 27 3.4 2%
0.25 lb United Kingdom - Black Patent0.25 lb Black Patent 27 525 2%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Ahtanum0.25 oz Ahtanum Hops Pellet 6 Boil 60 min 5.74 12.5%
1 oz Perle1 oz Perle Hops Pellet 8.2 Boil 60 min 31.36 50%
0.25 oz Mount Rainier0.25 oz Mount Rainier Hops Pellet 6.2 Boil 10 min 2.15 12.5%
0.50 oz Willamette0.5 oz Willamette Hops Leaf/Whole 4.5 Boil 10 min 2.84 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Water Agt Boil 15 min.
0.50 tsp Yeast nutrient Other Boil 15 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 229 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 12 psi @ 48f       CO2 Level: 2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
1 gm gypsum
2.5 cacl
4.5 chalk
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 qt Mash in, strike @ 170f Infusion -- 154 °F 60 min
4 qt Mash out Decoction -- 168 °F 10 min
14.5 qt Sparge Sparge -- 170 °F 30 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.75 15  
Mash volume with grains 4.71 18.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 4.53 g | 18.1 qt) 4.38 17.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6.42 25.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.13 32.5
Equipment Profile Used: System Default
 
Notes

Pitch at 66, let rise to 68 and hold. Ferment for 4 days and let rise to 70-72 to clean up.

Hop schedule adjusted to use what was on hand. Recipe calls for Perle instead of Mt Rainier and no Ahtanum.

Original recipe calls for Burton Ale Yeast WLP023/Thames Valley 1275


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  • Last Updated: 2014-05-23 15:37 UTC