Black Hills Porter5.6 gallons at 85% Efficiency for a OG of 1.052 FG of 1.013, 28 SRM and 40 IBU
Adjust for your brewhouse.http://hopville.com/recipe/72053/rob...es/black-hills
62% 6 lb American Two-row Pale
16% 1 lb 8 oz Victory Malt
10% 1 lb Caramel/Crystal Malt - 80L
4% 6 oz Chocolate Malt
3% 4 oz Malteries Franco-Belge Belgian Dark Caramel Munich Malt 120L
3% 4 oz American Crystal 15L (I tend to get great attenuation and like the touch of sweetness)
3% 4 oz Black Patent mashed ~154 (my MLT losses a few degrees)
First wort 0.25 oz Willamette leaf 4.0
60 mins 1.0 oz Palisades pellet 8.1
5 mins 0.5 oz Willamette
Nottingham dry yeast (1 cup of slurry repitched)Carbed to 2.2 volumes
I have made a bunch of Brown Porters but this was my first Robust Porter. It won best Porter in the '09 B3 comp. I'll add scores when I get them with my ribbons.
The mix of crystal malts make it interesting but I would not call it complex. The ever present but so slightly understated dark malts just lead you in to another swallow. It's balanced well. Palisades always seem to have went great in porters. The FWH adds just enough flavor to know it's there. The flavor profile was set at about five weeks and I did not notice it change after that. The winning bottle was eight weeks (from brew day) old.
I designed this by stepping up my brown porter that I've brewed many times. I wanted it to fit right into the style and seem to have succeeded. It's a fine quaffer that I enjoy drinking.