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Old 01-01-2008, 07:31 PM   #1
Chriso
Broken Robot Brewing Co.
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Oct 2007
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Recipe Type: All Grain   
Yeast: Wyeast 1318 London Ale III   
Yeast Starter: none   
Batch Size (Gallons): 5   
Original Gravity: 1.053   
Final Gravity: 1.014   
IBU: 41   
Boiling Time (Minutes): 90   
Color: 36   
Primary Fermentation (# of Days & Temp): 10 @ 68F   
Secondary Fermentation (# of Days & Temp): 14 @ 68F   

Mash:
6 lbs Pale Malt (2 Row) US (2.0 SRM)
2 lbs Cara-Pils/Dextrine (2.0 SRM)
1 lbs Chocolate Malt (350.0 SRM)
1 lbs Honey Malt (25.0 SRM)
8.0 oz Oats, Flaked (1.0 SRM)
8.0 oz Victory Malt (25.0 SRM)
4.0 oz Black (Patent) Malt (500.0 SRM)
1.0 tbsp PH 5.2 Stabilizer

Mash in with 2.25 gal water at 150F, holding at 133F step temp for 20 min.
Add 1.65 gal at 191F to raise mash to 154F for 55 min. (Iodine conversion test may be necessary.)

Drain into kettle and batch sparge with 4.75 gal at 168F.

Boil 90 min with the following additions:
0.75 oz Galena [13.00 %] (60 min)
0.50 oz Williamette [5.50 %] (15 min)
1.00 tsp Irish Moss (Boil 15.0 min)

Cool, collect, take readings and pitch. Carbed in bottles with dark brown sugar, boiled in water. Age at least 1 month before drinking.

 
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Old 10-20-2010, 05:13 PM   #2
Powers
 
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Feb 2010
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how'd this porter turn out for you??
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Old 11-12-2010, 07:57 PM   #3
Chriso
Broken Robot Brewing Co.
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It was lovely! Especially considering I brewed it before I even had a *clue* about recipe formulation.

I am pretty sure that I gave the last couple bottles to the friend whom I brewed this for -- but I will have to dig out my crates of homebrew storage and see if I have any bottles left.

Fair warning, using 2# of Cara Pils gives you WICKED head retention. :P And I assume most "sane" people would dial the Honey Malt back to 0.25# - 0.5# as it is reportedly sweet and cloying. Maybe it's just a flavor I'm not particularly sensitive to, as I've never noticed it to be cloying. *shrug*
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Old 11-15-2010, 04:41 PM   #4
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cloying is surely a strange descriptive term, one I'm not likely to employ for most folks.

i took some tidbits from your recipe and a few others and smoothed them out alongside a classic robust porter formula. then i added some vanilla and bourbon and am currently bulk aging on some french oak. my only hitch came when my third generation of Wyeast Denny's Favorite clunked out on me at a gravity of about 40, so I had to pitch some US-05 to finish the job. I need to get this off the oak and bottled soon.

I'll check out the Lincoln Lagers site. I had heard of them before, but have never ventured to find out much more about the local brewing scene.
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