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Sour Robust Porter - Barrel Aged

Method: All Grain
Style: Baltic Porter
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 70% (brew house)
Source: EH
Calories: 324 calories (Per 12oz)
Carbs: 26.9 g (Per 12oz)

Created: Wednesday July 22nd 2015

Original Gravity:

1.098

Final Gravity:

1.016

ABV (standard):

10.7%

IBU (tinseth):

47.6

SRM (morey):

41.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
13 lb	Belgian - Pale Ale13 lb Pale Ale	38	3.4	65%
0.50 lb	German - CaraMunich II0.5 lb CaraMunich II	34	46	2.5%
2 lb	German - Munich Dark2 lb Munich Dark	37	15.5	10%
0.75 lb	American - Roasted Barley0.75 lb Roasted Barley	33	300	3.8%
1 lb	American - Chocolate1 lb Chocolate	29	350	5%
1.50 lb	Flaked Oats1.5 lb Flaked Oats	33	2.2	7.5%
1.25 lb	Brown Sugar1.25 lb Brown Sugar	45	15	6.3%
20 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Magnum1 oz Magnum Hops	Pellet	15	Boil	60 min	42.63	50%
1 oz	Mount Hood1 oz Mount Hood Hops	Pellet	4.8	Boil	10 min	4.95	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Magnum (Pellet)	42.63	50%
1 oz	Mount Hood (Pellet)	4.95	50%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5 gal		Fly Sparge	--	153 °F	60 min
Starting Mash Thickness: 1.11 qt/lb

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	6	34	68	54	136
Salts to All waters RO. 3gm Gypsum,1.5gm Mag Sulf, 4.5gm Calcium Chloride, 1gm Mag Cloride, 6gm Chalk, 4gm Sodium Bicarb. Add no acid. Target pH is 5.3. Sparge with 6 gallons RO. Calculated water chemistry with Fake SRM of 25 (with dark beers the calculator is not accurate)
Mash Chemistry and Brewing Water Calculator

Notes

Mash with 5 Gal at 153F for 1 hr, Place in Pot, cover with saran wrap on surface & purge with Co2 and tape lid shut and allow to cool to 110F, then innoculate Mash with 1 lb crushed raw 2-Row, stir, place saran wrap on surface of mash, purge with Co2 and tape lid shut and allow to sour. Use heat belt and blankets to heat at 105F to 110F for 24 hrs, (longer if u want more tart). Place mash in lauter tun and sparge with 6 gallons RO to collect 7.5 gallons, boil 2hrs til 5.5 gallons. Add brown sugar and 5gm Yeast Neut to boil. Use big starter of Roselare Blend (and lambic blend etc)or Use SA-5 for non Brett Brew. Ferment at 68-70F. Secondary then place 2 batches in 10 Gallon Rum Barrel x 6 to 12 months. When bottling with the Brett use 1/2 usual bottling sugar. SA-5 use standard bottling sugar amounts.

Last Updated and Sharing

1,402

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Public: Yup, Shared
Last Updated: 2017-06-14 15:59 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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