Baltic Porter Robust Porter

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RichBrewer

Supporting Member
HBT Supporter
Joined
Feb 2, 2006
Messages
5,900
Reaction score
223
Location
Denver
Recipe Type
All Grain
Yeast
Wyeast 1028 London ale
Yeast Starter
no
Batch Size (Gallons)
6 Gallons
Original Gravity
1.055
Final Gravity
1.016
Boiling Time (Minutes)
60 minutes
IBU
37.5
Color
35.2
Primary Fermentation (# of Days & Temp)
7 days at 64°
Secondary Fermentation (# of Days & Temp)
14 days at 64°
Porter No. 1
A ProMash Brewing Session - Recipe Details Report
Recipe Specifics
Total Grain (Lbs): 12.63
Anticipated OG: 1.058 Plato: 14.27
Brewhouse Efficiency: 75 %Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
55.4 7.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
15.8 2.00 lbs. Munich Malt(2-row) America 1.035 6
5.9 0.75 lbs. Belgian Candi Syrup (dark) Belgium 1.038 80
4.0 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
4.0 0.50 lbs. Chocolate Malt America 1.029 350
4.0 0.50 lbs. Crystal 60L America 1.034 60
4.0 0.50 lbs. Crystal 90L America 1.033 90
4.0 0.50 lbs. Special B Malt Belgian 1.030 120
3.0 0.38 lbs. Black Patent Malt America 1.028 525

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Goldings - E.K. Whole 5.00 26.9 60 min.
1.00 oz. Goldings - E.K. Whole 5.00 9.1 30 min.
0.50 oz. Goldings - E.K. Whole 5.00 1.5 5 min.

Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.50 Oz Irish Moss Fining 15 Min.(boil)

Mash Schedule
-------------

Mash Type: Single Step
Grain Lbs: 11.88
Water Qts: 14.00 - Before Additional Infusions
Water Gal: 3.50 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.18 - Before Additional Infusions
Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 30

Total Mash Volume Gal: 4.45 - Dough-In Infusion Only
 
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