Robust Porter Recipe

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I would like to get a little feedback on this recipe. I haven't brewed in a couple of years and am feeling a little rusty. I will ferment at 62 as that is the temp of the room it will ferment. I kind of like the cleaner finish the lower temp gives. Any thoughts would be appreciated. :mug:

Style: Robust Porter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.39 gal
Estimated OG: 1.058 SG
Estimated Color: 31.3 SRM
Estimated IBU: 39.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
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Amount Item Type % or IBU
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 75.00 %
1.00 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 8.33 %
0.75 lb Chocolate Malt (350.0 SRM) Grain 6.25 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.17 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.17 %
0.25 lb Black (Patent) Malt (500.0 SRM) Grain 2.08 %
0.60 oz Magnum [13.10 %] (60 min) Hops 24.4 IBU
0.60 oz Amarillo Gold [8.20 %] (20 min) Hops 9.3 IBU
1.00 oz Amarillo Gold [8.50 %] (5 min) Hops 5.3 IBU
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale


Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 12.00 lb
----------------------------
Single Infusion, Full Body
Step Time Name Description Step Temp
60 min Mash In Add 4.50 gal of water at 170.1 F 152.0 F
15 min Mash Out Add 4.25 gal of water at 181.4 F 165.0 F
 
OP
D
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Thanks! I was curious if you guys thought the 152 temp on the mash was too low for a porter?
 
OP
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I wasn't thinking about the crystal being unfermentables. It's amazing what you forget when you walk away from brewing for a while. I was considering adding some lactose, when I rack to the secondary, but maybe I'll just ride this one out.
 
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