Looking for feedback on my proposed Robust Porter recipe. I'm not convinced on the hops but I intended to have clean bittering with authentic English style flavor and aroma additions.
Code:
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Robust Porter
Brewer:
Asst Brewer:
Style: Robust Porter
TYPE: All Grain
Taste: (0.0)
Recipe Specifications
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Boil Size: 6.90 gal
Post Boil Volume: 5.99 gal
Batch Size (Fermenter): 5.25 gal
Bottling Volume: 4.75 gal
Estimated OG: 1.058 SG
Estimated Color: 31.0 SRM
Estimated IBU: 33.3 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 82.1 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
8 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 74.7 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 8.8 %
1 lbs Munich Malt (9.0 SRM) Grain 3 8.8 %
8.0 oz Chocolate Malt (450.0 SRM) Grain 4 4.4 %
6.0 oz Black (Patent) Malt (500.0 SRM) Grain 5 3.3 %
0.60 oz Magnum [13.60 %] - Boil 60.0 min Hop 6 27.3 IBUs
0.50 oz Goldings, East Kent [7.20 %] - Boil 15.0 Hop 7 6.0 IBUs
1.00 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 8 -
0.50 tsp Yeast Nutrient (Boil 10.0 mins) Other 9 -
0.50 oz Goldings, East Kent [4.50 %] - Boil 0.0 Hop 10 0.0 IBUs
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 11 -
Mash Schedule: Single Infusion, Medium Body, Batch Sparge, Mash Out
Total Grain Weight: 11 lbs 6.0 oz
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Name Description Step Temperature Step Time
Mash In Add 14.22 qt of water at 167.9 F 154.0 F 90 min
Mash Out Add 8.09 qt of water at 210.0 F 168.0 F 10 min
Sparge: Batch sparge with 3 steps (Drain mash tun, 1.45gal, 1.45gal) of 168.0 F water
Notes:
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