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Robust Porter

Method: All Grain
Style: Robust Porter
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Phillip Davis
Calories: 225 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)

Created: Wednesday December 16th 2015

Original Gravity:

1.069

Final Gravity:

1.010

ABV (standard):

7.7%

IBU (tinseth):

30.5

SRM (morey):

50.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9.50 lb	Canadian - Pale 2-Row9.5 lb Pale 2-Row	36	1.75	55.1%
1.25 lb	Canadian - Munich Light1.25 lb Munich Light	34	10	7.2%
12 oz	American - Caramel / Crystal 120L12 oz Caramel / Crystal 120L	33	120	4.3%
12 oz	American - Caramel / Crystal 60L12 oz Caramel / Crystal 60L	34	60	4.3%
8 oz	American - Roasted Barley8 oz Roasted Barley	33	300	2.9%
8 oz	American - Chocolate8 oz Chocolate	29	350	2.9%
4 lb	German - Carafa II4 lb Carafa II	32	425	23.2%
276 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.60 oz	Magnum0.6 oz Magnum Hops	Pellet	12.6	Boil	60 min	24.18	37.5%
1 oz	Cascade1 oz Cascade Hops	Pellet	4	Boil	15 min	6.35	62.5%
1.60 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.60 oz	Magnum (Pellet)	24.18	37.5%
1 oz	Cascade (Pellet)	6.35	62.5%
1.60 oz / $ 0.00

Yeast

White Labs - Brettanomyces Bruxellensis Trois WLP644

Amount:	1 Each	Cost:
Attenuation (avg):	85%	Flocculation:	Low
Optimum Temp:	70 - 85 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.75 (M cells / ml / ° P) 287 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
0.5 tsp of gypsum, 0.5 of epsom salt, 2 tsp's of chalk, and 0.5 tsp of baking soda; 45 minutes as is and then add the salts at 45 minutes in with it bing a little acidic. 5.5-6 of mash water (RO) and maybe baking soda and chalk added at that point if high acidity. The rest of the water (5-5.5 gallons of filtered tap water) with lactic acid added to bring to sparge at <6 if I can. Maybe a 0.5 tsp of slaked lyme if really acidic at 45 minutes in if still low ph reading and will still be balanced with this style.
Mash Chemistry and Brewing Water Calculator

Notes

little off with the original gravity being 1.06. Probably had to do with being a little over in volume by about a gallon to a half a gallon over, and might be due to the enzyme activity not having my ph meter ready in time to take readings. I used about 4.5 gallons of RO for the dough-in and added my salts at about 30 minutes in (probably a very acidic mash). I ended up with about 11 gallons total volume water with 5 from RO and the rest from filtered tap. about 4-4.5 gallons was the sparge water, which I was out of lactic acid to drop my highly alkaline tap water ph, so I used 1/4 tsp of cittic acid, not knowing what ph I got it too. Hopefully I won't get any off flavors. Time will tell. hopefully I'll have a well designed porter.

Last Updated and Sharing

825

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Brews

Public: Yup, Shared
Last Updated: 2016-01-19 19:23 UTC

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

Discussion about this recipe:

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emsroth • 04/19/2017 at 01:00pm
How did the beer turn out? Did the yeast play well with the dark malts? I am curious about using this yeast (aka Imperial A20) in a Black IPA

Phillip Davis • 04/19/2017 at 07:54pm
depends on what your looking for; I wasn't really that pleased but it did turn out well for what it was. That yeast tends to accentuate the harsher notes and gets estery with time. I'm looking for a subtle, dry toasty/roast character and this beer didn't do it for me. I would try for less caramel and with the same dark malts and use darkness or Flagship with a SG of 1.058. However, I could see that a blk IPA with that strain would be really good. Although, I would probably hop the crap out of it, especially in the 10 to flame out time with high alpha/west coast variates and keep the malt bill more like a standard IPA with just enough roast/toast to give it color and subtle coffee/toast character.

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