I'm on a mission to clone MBC's King Titus Robust Porter. It's one of my favorite beers and I'm hoping not too difficult to homebrew.
Lucky for me the fine gentleman Keith Kirchoff from Churhyardbrewery has tried it already.
Based on his experience (his tasting notes are in his blog entry comments) and my 2.5 gal all grain BIAB set up, this is my potential recipe for "Prince Titus":
Method: BIAB
Style: Robust Porter
Boil Time: 90 min
Batch Size: 2.5 gallons (fermentor volume)
Boil Size: 4.54 gallons
Boil Gravity: 1.044 (recipe based estimate)
Original Gravity: 1.079
Final Gravity: 1.025
ABV: 7.2%
Efficiency: 75% (brew house)
IBUs: 73
Grain:
63%/4.75# American - Pale 2-Row
9%/0.68# American - Chocolate
8%/0.605# American - Munich - Light 10L
6%/0.455# German - Chocolate Wheat
6%/0.455# Flaked Oats
4%/0.3# American - Caramel / Crystal 40L
4%/0.3# American - Caramel / Crystal 80L
Hops:
0.45 oz / 15 AA Columbus - First Wort Hops
0.4 oz / 10 AA Centennial - 20 min
0.4 oz / 10 AA Centennial - 15 min
0.2 oz / 10 AA Centennial - 10 min
Full volume single temp infusion mash for 90 minutes @ 158 F
Pitch re-hydrated Wyeast - American Ale II 1272
My main concern is the hopping may be too high. Although 73 IBUs seems pretty high, Keith's clone (linked above) hit 68 IBUs and he still thought it needed a bit more dry hop character. So I added the 10 min 0.2oz Centennial addition but maybe a whirlpool hop addition would be better?
Any of your thoughts, tips, tricks, or criticisms for this clone recipe are greatly appreciated!
*edit* I also posted this in the recipe discussion forum but it appears it's more appropriate to post it here.
Lucky for me the fine gentleman Keith Kirchoff from Churhyardbrewery has tried it already.
Based on his experience (his tasting notes are in his blog entry comments) and my 2.5 gal all grain BIAB set up, this is my potential recipe for "Prince Titus":
Method: BIAB
Style: Robust Porter
Boil Time: 90 min
Batch Size: 2.5 gallons (fermentor volume)
Boil Size: 4.54 gallons
Boil Gravity: 1.044 (recipe based estimate)
Original Gravity: 1.079
Final Gravity: 1.025
ABV: 7.2%
Efficiency: 75% (brew house)
IBUs: 73
Grain:
63%/4.75# American - Pale 2-Row
9%/0.68# American - Chocolate
8%/0.605# American - Munich - Light 10L
6%/0.455# German - Chocolate Wheat
6%/0.455# Flaked Oats
4%/0.3# American - Caramel / Crystal 40L
4%/0.3# American - Caramel / Crystal 80L
Hops:
0.45 oz / 15 AA Columbus - First Wort Hops
0.4 oz / 10 AA Centennial - 20 min
0.4 oz / 10 AA Centennial - 15 min
0.2 oz / 10 AA Centennial - 10 min
Full volume single temp infusion mash for 90 minutes @ 158 F
Pitch re-hydrated Wyeast - American Ale II 1272
My main concern is the hopping may be too high. Although 73 IBUs seems pretty high, Keith's clone (linked above) hit 68 IBUs and he still thought it needed a bit more dry hop character. So I added the 10 min 0.2oz Centennial addition but maybe a whirlpool hop addition would be better?
Any of your thoughts, tips, tricks, or criticisms for this clone recipe are greatly appreciated!
*edit* I also posted this in the recipe discussion forum but it appears it's more appropriate to post it here.
