Robust Porter
BJCP 2008 – 12B
Batch #:
2007-24
Brew Date:
August 25, 2007
Tap Date:
October 20, 2007
Cost:
22.00
Statistics
OG:
1.060 14.7° P
FG:
1.010 2.6° P
Real Extract:
4.8° P
Attenuation:
82.3% Apparent
67.3% Real
67.3% Real
Color:
32.3SRM
IBU:
37.4
BU/GU:
0.62
ABV:
5.6%
ABW:
5.2%
Calories:
196 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 8.00 pounds | British Maris Otter Pale Malt | 69.7% |
| 1.00 pounds | Crystal Malt 40L | 8.7% |
| 0.50 pounds | British Chocolate Malt | 4.4% |
| 1.50 pounds | American Munich Malt | 13.1% |
| 0.35 pounds | British Black Patent Malt | 3% |
| 0.13 pounds | British Roasted Barley | 1.1% |
| 11.48 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.00 ounces | Challenger | 60 minutes | Boil | Pellets | 7.1% | |
| 0.50 ounces | Cascade | 25 minutes | Boil | Pellets | 5.5% | |
| 0.50 ounces | Cascade | 10 minutes | Boil | Pellets | 5.5% | |
| 2.00 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 1 tsp. | Gypsum | Water Agent | Boil | 60 minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| California Ale | White Labs | WLP001 | Liquid |
Mash Profile Infusion
Ideal Sparge Temp:
170°F
Ideal PH:
5.20
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Infusion | 60 minutes | 154° F | |
| 2 | Sparge | 40 minutes | 170° F |
Fermentation and Aging
Primary:
7 days @ 67° F
Secondary:
7 days @ 67° F
Age:
42 days @ 67° F
Procedure
- 90 minute boil
- Add hops according to schedule
- Cool wort
- Pitch yeast
- Ferment at 66-68° in primary for 7 days
- Transfer to secondary for another 7-14 days
- Keg or bottle
