Robust Porter
169 calories
17 g
330 ml
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
20 g |
Magnum20 g Magnum Hops |
|
Pellet |
15 |
Boil
|
60 min |
34.06 |
12.5% |
40 g |
Crystal (4.3 AA)40 g Crystal (4.3 AA) Hops |
|
Pellet |
4.3 |
Boil
|
15 min |
9.69 |
25% |
70 g |
Amarillo70 g Amarillo Hops |
|
Pellet |
8.6 |
Whirlpool at 75 °C
|
20 min |
|
43.8% |
30 g |
Crystal30 g Crystal Hops |
|
Pellet |
4.3 |
Whirlpool at 75 °C
|
20 min |
|
18.8% |
160 g
/ $ 0.00
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
20 g |
Magnum (Pellet) 20 g Magnum (Pellet) Hops |
|
34.06 |
12.5% |
40 g |
Crystal (4.3 AA) (Pellet) 40 g Crystal (4.3 AA) (Pellet) Hops |
|
9.69 |
25% |
70 g |
Amarillo (Pellet) 70 g Amarillo (Pellet) Hops |
|
|
43.8% |
30 g |
Crystal (Pellet) 30 g Crystal (Pellet) Hops |
|
|
18.8% |
160 g
/ $ 0.00
|
Target Water Profile
Balanced Profile
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
30.6 L |
|
Infusion |
66 °C |
66 °C |
60 min |
Starting Mash Thickness:
5 L/kg
Starting Grain Temp:
18 °C |
Quick Water Requirements
Water |
Liters |
Strike water volume at mash thickness of 5 L/kg
|
31.5 |
Mash volume with grains
|
35.6 |
Grain absorption losses
|
-6.3 |
Remaining sparge water volume
|
2.5 |
Mash Lauter Tun losses
|
-0.9 |
Pre boil volume (equipment estimates 29 L)
|
26.8 |
Boil off losses
|
-5.7 |
Hops absorption losses (first wort, boil, aroma)
|
-0.3 |
Post boil volume (equipment estimates 20.8 L)
|
23 |
Hops absorption losses (whirlpool, hop stand)
|
-0.5 |
Estimated amount in fermentor
|
22.5 |
Total:
|
34
|
Equipment Profile Used: |
System Default |
"Robust Porter" American Porter beer recipe by James Croy. All Grain, ABV 5.51%, IBU 43.75, SRM 38.15, Fermentables: (Maris Otter Pale, Carapils, Golden Naked Oats, Toffee Malt, CaraMunich II, Shepherds Delight Malt, Chocolate Rye Malt, Carafa Special Type III) Hops: (Magnum, Crystal (4.3 AA), Amarillo, Crystal) Other: (Calcium Chloride (dihydrate), Gypsum, Salt, Slaked Lime)
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- Last Updated: 2024-05-21 01:09 UTC