Frank's Robust Porter
Frank's Robust Porter.rec
A ProMash Recipe Report
BJCP Style and Style Guidelines
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15-A Porter, Robust Porter
Min OG: 1.050 Max OG: 1.065
Min IBU: 25 Max IBU: 45
Min Clr: 30 Max Clr: 90 Color in SRM, Lovibond
Recipe Specifics
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Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 12.38
Anticipated OG: 1.062 Plato: 15.30
Anticipated SRM: 27.5
Anticipated IBU: 39.7
Brewhouse Efficiency: 78 %
Wort Boil Time: 75 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
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80.8 10.00 lbs. Pale Malt(2-row) Great Britain 1.036 3
8.1 1.00 lbs. Wheat Malt America 1.038 2
6.1 0.75 lbs. Chocolate Malt America 1.029 350
2.0 0.25 lbs. Crystal 40L America 1.034 40
2.0 0.25 lbs. Crystal 60L America 1.034 60
1.0 0.13 lbs. Black Patent Malt Great Britain 1.027 525
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
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0.75 oz. Nugget Whole 12.70 36.5 60 min.
0.50 oz. Willamette Whole 4.90 3.2 20 min.
0.50 oz. Willamette Whole 4.90 0.0 0 min.

Yeast
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White Labs WLP002 English Ale

Mash Schedule
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Mash Type: Single Step
Grain Lbs: 12.38
Water Qts: 15.47 - Before Additional Infusions
Water Gal: 3.87 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions
Saccharification Rest Temp : 153 Time: 60
Sparge Temp : 168 Time: 45