Robust Bumpus Porter 2nd in porters HBT.com competition
10 lbs. American 2-row
1 lbs. American Chocolate Malt
1 lbs. Weyermann Caramel 45°L
4 oz. American Black Patent
2 oz. Roasted Barley
8 oz. Malto Dextrin boiled 15 min.
1 oz. Northern Brewer (Whole, 6 %AA) boiled 60 min.
.5 oz. Perle (Whole, 6 %AA) boiled 60 min.
1 teaspoons Yeast Nutrient @ 10 min
1 teaspoons Irish Moss @ 10 min
Yeast : Danstar 3767 Nottingham
inspired by Edwort's robust porter from Homebrewtalk.com
Mash at 150* for 60 min.
(Preheated tun, mashed in 4 gal at 165)
Add malto dextrin in last 15 minutes of boil.
Cooled the whole pot by recirculation to 140 then into the carboy.
Ferment for 3 weeks, crash and keg.
Additional notes:
Milled with a pasta crusher, ran through twice @#6, mashed in and hit 154*, added a little cold water to bring it down to 151 for 1 hour.
OG = 1.060 and 5.75 gal
Aged for 5 months before competition. Bottled with the BMBF. Notes from competition to follow. |
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"People should not be afraid of their governments. Governments should be afraid of their people." - V
Primary: Pumpkin ale, Pumpkin wine
Secondary: Shady Lord RIS, Water to Barleywine
Kegged: Oatmeal Stout, Living the Mild Life, Thunderstruck non-oak aged IPA, Sweet stout, Smoked Porter, soda water
Bottles: July Moon Riesling, Black Pearl Porter, Hobgoblin (II), Apfelwein, Apfelwein w/ Nottingham, 999 "Small" beer, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter
Last edited by conpewter; 10-12-2009 at 12:14 PM.
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10-11-2009, 05:36 PM
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