All-Grain - Bee Cave Brewery Robust Porter - Page 42

**bgburdman9** · 05-20-2011, 04:30 AM

Quote:

Originally Posted by bgburdman9

Brewed a variation of this last thursday and its probably almst done fermenting. I wanted to use pale chocolate so i replaced the chocolate with the pale chocolate and added 1/4 lb of carafa III special to make up for the color difference. Also used half 2 row and half maris otter and bittered with columbus to 40 ibus.

5.50 lb Maris Otter (Crisp) (4.0 SRM) Grain 39.01 %
5.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 39.01 %
1.00 lb Caramel Malt - 40L (Briess) (40.0 SRM) Grain 7.09 %
1.00 lb Chocolate (Crisp) (250.0 SRM) Grain 7.09 %
0.50 lb Oats, Flaked (Briess) (1.4 SRM) Grain 3.55 %
0.25 lb Black (Patent) Malt (500.0 SRM) Grain 1.77 %
0.25 lb Carafa III (525.0 SRM) Grain 1.77 %
0.10 lb Roasted Barley (Briess) (300.0 SRM) Grain 0.71 %
1.25 oz Columbus (Tomahawk) [11.50 %] (60 min) Hops 41.1 IBU

Just wanted to post back on the recipe changes i used. Using the MO and the pale chocolate probably made this quite different than the original but it has still gone over well and it is very easy to drink. At last weeks homebrew meeting, it went over pretty well and a couple people really enjoyed it. I am already thinking about brewing this again after I realized how much is gone already. On the next batch I may do regular chocolate malt but with all MO. I used columbus because it is just what have been trying to use up but at just a 60 minute addition it probably doesnt matter too much which hop is used.

05m50dan · 05-23-2011, 01:06 PM

I made a 10g batch of this, and am currently enjoying the fisrt keg. I was wondering about putting come chocolate into the second 5gallons sitting in a carboy. I've got some Hershey's unsweetened coco powder, and was wondering what procedure to use and amount. Any suggestions??

**bgburdman9** · 05-24-2011, 05:09 AM

Quote:

Originally Posted by bgburdman9

Just wanted to post back on the recipe changes i used. Using the MO and the pale chocolate probably made this quite different than the original but it has still gone over well and it is very easy to drink. At last weeks homebrew meeting, it went over pretty well and a couple people really enjoyed it. I am already thinking about brewing this again after I realized how much is gone already. On the next batch I may do regular chocolate malt but with all MO. I used columbus because it is just what have been trying to use up but at just a 60 minute addition it probably doesnt matter too much which hop is used.

Well I realized that I was drinking this much faster than my other 2 beers on tap so I thought I better brew it again before I run out. I changed the recipe a bit this time too, but it is actually closer to the original than my first one. I used all maris otter this time instead of 2 row but all other grains were the same. I bittered to 40 ibu with centennial and I am fermenting with nottingham. I realized I forgot the maltodextrin with about 2 minutes left. I grabbed it quickly from my storage and quickly stirred it in and let it boil for 5 extra minute. So I had a 65 minute boil.

Other than forgetting the maltodextrin til the end which wasnt a big deal to me, this batch was the smoothest all grain yet and got my highest efficiency yet. I hit about 76-77% with a gravity of 1.071 and a full 5.5 gallons. My mash start at 150.5 according to my brand new thermapen and finished at 149.5 also.

**bgburdman9** · 06-02-2011, 04:37 AM

Quote:

Originally Posted by bgburdman9

Well I realized that I was drinking this much faster than my other 2 beers on tap so I thought I better brew it again before I run out. I changed the recipe a bit this time too, but it is actually closer to the original than my first one. I used all maris otter this time instead of 2 row but all other grains were the same. I bittered to 40 ibu with centennial and I am fermenting with nottingham. I realized I forgot the maltodextrin with about 2 minutes left. I grabbed it quickly from my storage and quickly stirred it in and let it boil for 5 extra minute. So I had a 65 minute boil.

Other than forgetting the maltodextrin til the end which wasnt a big deal to me, this batch was the smoothest all grain yet and got my highest efficiency yet. I hit about 76-77% with a gravity of 1.071 and a full 5.5 gallons. My mash start at 150.5 according to my brand new thermapen and finished at 149.5 also.

Well final gravity was down to 1.017 when I checked it for the first time after 9 days. So I am already to about 7%. Ill probably let this sit about another 1-2 weeks then keg and let it sit a couple more weeks.

ohso · 06-18-2011, 10:48 PM

Hey edwort. Just wanted say how much I like this recipe. Brewed back in February and now in bombers and assorted 12 ozers ( i think around a month or so), this has such a nice roasted barley character and the thickness from the dextrin really brings a full mouthfeel to the beer. As you said "chewy." It reminds me of my wake n bake clone w/ out the coffee and the 8.2% abv. I also woke up to an "oil spill" out side the fermenter and in my basement hallway lol, blow off tube couldn't handle this beast, legendary!

Prost!

Scruff_McGee · 07-15-2011, 05:40 PM

Sharing the love for the original recipe. I'll say this is probably my favorite out of all the EdWort brews and I've made about 5 of them. This will be a staple at Danger Dog Brewing, many thanks for this, and for creating accessible and delicious recipes!

fermenter · 08-18-2011, 04:13 PM

Hi,

I am going to be brewing this! I was wondering how many 11g packets of the Nottingham yeast people have been using? The recipe calls for 1 but mrmalty.com says 1.5 ish any thoughts? Or just pitch 2 just to be safe?

knappster · 08-18-2011, 04:30 PM

Quote:

Originally Posted by fermenter

Hi,

I am going to be brewing this! I was wondering how many 11g packets of the Nottingham yeast people have been using? The recipe calls for 1 but mrmalty.com says 1.5 ish any thoughts? Or just pitch 2 just to be safe?

I had an explosive fermentation with 1 packet. In fact, I have never pitched more than one sachet of yeast in a brew except for when I had a packet of recalled Nottingham that didn't rehydrate. You should be fine with 1.

**rico567** · 08-18-2011, 05:07 PM

Quote:

Originally Posted by knappster

I had an explosive fermentation with 1 packet. In fact, I have never pitched more than one sachet of yeast in a brew except for when I had a packet of recalled Nottingham that didn't rehydrate. You should be fine with 1.

Same here. Threw a pack of Nottingham onto wort, no starter, no rehydration, and I had fermentation in 4-5 hours. And this beer is great! About as close to stout as you can get and still be in porter-land.....but the name does say 'robust." Ed W. strikes again.

fermenter · 08-18-2011, 05:35 PM

Hey thanks guys I really appreciate it - I will pitch one and be done!