Robust Porter critique.

[buffaloipa]

This is only my second all grain and I hit 70% efficiency on my first so I set this one at the same efficiency in Beersmith. Planning on a basic infusion mash for 60 min. at 152 degrees. I was a little unsure of the hop schedule so some input there would be much appreciated as well as any other suggestions. Thanks!





North Park Robust Porter
Style: Robust Porter Batch Size: 5.50 gal
Boil Volume: 6.30 gal Boil Time: 60 min
Brewhouse Efficiency: 70.0 %

Grains
11.00 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 84.6 %
1.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 7.7 %
0.50 lb Black (Patent) Malt (500.0 SRM) Grain 3.8 %
0.50 lb Chocolate Malt (450.0 SRM) Grain 3.8 %

Hops:
1.00 oz Northern Brewer [8.50%] (60 min) Hops 26.4 IBU
0.50 oz Fuggles [4.50%] (60 min) Hops 7.0 IBU
1.00 oz Goldings, East Kent [5.00%] (15 min) Hops 7.7 IBU
0.50 oz Fuggles [4.50%] (5 min) Hops 1.4 IBU

2 pkgs Nottingham Dry Yeast
Original Gravity: 1.058
Estimated Final Gravity: 1.014 SG
Estimated Color: 36.8 SRM
Bitterness: 42.5 IBU
ABV- 5.8%

 

[Walker]

personally... I'd drop the patent down to no more than 0.25#.

patent is something you use for color only. Use too much and you start to get flavor from it.... and the flavor is a lot like burned/charred/ashen/acrid. Not exactly something I want to taste.

You also don't really need to double pitch the dry yeast, but you can if you want.