smata67
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WLP004
- Yeast Starter
- No
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.069
- Final Gravity
- 1.019
- Boiling Time (Minutes)
- 60
- IBU
- 45
- Color
- 34
- Primary Fermentation (# of Days & Temp)
- 21
- Secondary Fermentation (# of Days & Temp)
- 0
Pasteur Porter- 5G
Robust Porter
Type: All Grain
Batch Size: 5.00 gal
Brewer: JK
Boil Size: 5.50 gal
Boil Time: 60 min
Brewhouse Efficiency: 70.00
Ingredients
Amount Item Type % or IBU
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 71.43 %
1.50 lb Victory Malt (25.0 SRM) Grain 10.71 %
0.75 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5.36 %
0.75 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 5.36 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 3.57 %
0.50 lb Roasted Barley (300.0 SRM) Grain 3.57 %
0.75 oz Columbus (Tomahawk) [14.00 %] (60 min) Hops 32.3 IBU
0.75 oz Goldings, East Kent [5.00 %] (30 min) Hops 8.9 IBU
0.75 oz Goldings, East Kent [5.00 %] (10 min) Hops 4.2 IBU
1 Pkgs Irish Ale (White Labs #WLP004) Yeast-Ale
Beer Profile
Original Gravity: 1.069 SG
Final Gravity: 1.019 SG
Alcohol by Vol: 6.55 %
Bitterness: 45.3 IBU
Color: 33.8 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 14.00 lb
Sparge Water: 2.81 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 17.50 qt of water at 163.7 F 152.0 F
Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.3
Pressure/Weight: 3.5 oz Carbonation Used: -
Keg/Bottling Temperature: 60.1 F Age for: 28.0 days
Storage Temperature: 52.0 F
Notes
Created with BeerSmith
This is the White Labs tasting room porter recipe. They make this recipe available in their tasting room using different yeasts to demonstrate the effects of yeast on flavor. I have had this recipe with the WLP004 Irish Ale strain, as well as WLP810 San Francisco Lager, which was actually quite interesting in an odd way. I would recommend using either WLP004 or WLP007 for a very traditional tasting porter.
Robust Porter
Type: All Grain
Batch Size: 5.00 gal
Brewer: JK
Boil Size: 5.50 gal
Boil Time: 60 min
Brewhouse Efficiency: 70.00
Ingredients
Amount Item Type % or IBU
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 71.43 %
1.50 lb Victory Malt (25.0 SRM) Grain 10.71 %
0.75 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5.36 %
0.75 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 5.36 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 3.57 %
0.50 lb Roasted Barley (300.0 SRM) Grain 3.57 %
0.75 oz Columbus (Tomahawk) [14.00 %] (60 min) Hops 32.3 IBU
0.75 oz Goldings, East Kent [5.00 %] (30 min) Hops 8.9 IBU
0.75 oz Goldings, East Kent [5.00 %] (10 min) Hops 4.2 IBU
1 Pkgs Irish Ale (White Labs #WLP004) Yeast-Ale
Beer Profile
Original Gravity: 1.069 SG
Final Gravity: 1.019 SG
Alcohol by Vol: 6.55 %
Bitterness: 45.3 IBU
Color: 33.8 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 14.00 lb
Sparge Water: 2.81 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 17.50 qt of water at 163.7 F 152.0 F
Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.3
Pressure/Weight: 3.5 oz Carbonation Used: -
Keg/Bottling Temperature: 60.1 F Age for: 28.0 days
Storage Temperature: 52.0 F
Notes
Created with BeerSmith
This is the White Labs tasting room porter recipe. They make this recipe available in their tasting room using different yeasts to demonstrate the effects of yeast on flavor. I have had this recipe with the WLP004 Irish Ale strain, as well as WLP810 San Francisco Lager, which was actually quite interesting in an odd way. I would recommend using either WLP004 or WLP007 for a very traditional tasting porter.
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