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Robust Porter

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

Original Gravity:

1.066

Final Gravity:

1.018

ABV (standard):

6.3%

IBU (tinseth):

42.1

SRM (morey):

35.0

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 68°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
0.25 oz	Ahtanum (Pellet)	5.74	12.5%
1 oz	Perle (Pellet)	31.36	50%
0.25 oz	Mount Rainier (Pellet)	2.15	12.5%
0.50 oz	Willamette (Leaf/Whole)	2.84	25%
2 oz / $ 0.00

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

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

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

Last Updated and Sharing

1,116

Views

Brews

Public: Yup, Shared
Last Updated: 2014-05-23 15:37 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

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Robust Porter

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