dragonfyre
Well-Known Member
Hey everyone. I posted a similar recipe a few months ago and I have been on a porter kick lately, so I figured I would post it again. My big question is: would a pale malt/white wheat malt base with chocolate wheat be appropriate for this style? Please let me know. This is a small batch BREW IN A BAG recipe.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Ruy Lopez Robusto Porter BIAB
Brewer: Me
Asst Brewer:
Style: Robust Porter
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 3.88 gal
Post Boil Volume: 3.13 gal
Batch Size (fermenter): 2.50 gal
Bottling Volume: 2.28 gal
Estimated OG: 1.057 SG
Estimated Color: 33.0 SRM
Estimated IBU: 39.5 IBUs
Brewhouse Efficiency: 60.00 %
Est Mash Efficiency: 72.2 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
4.50 gal Poland Spring (R) Water 1 -
1 lbs Rice Hulls (Briess) (0.0 SRM) Adjunct 2 13.7 %
2 lbs 12.0 oz Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 3 37.6 %
2 lbs 12.0 oz Wheat - White Malt (Briess) (3.2 SRM) Grain 4 37.6 %
9.0 oz Chocolate Wheat (Weyermann) (413.0 SRM) Grain 5 7.7 %
4.0 oz Caramel Malt - 90L 6-Row (Briess) (90.0 Grain 6 3.4 %
0.50 oz Cluster [7.00 %] - Boil 60.0 min Hop 7 23.2 IBUs
0.25 oz Willamette [5.50 %] - Boil 15.0 min Hop 8 4.5 IBUs
0.75 tsp Irish Moss (Boil 10.0 mins) Fining 9 -
0.25 oz Willamette [5.50 %] - Boil 10.0 min Hop 10 3.3 IBUs
1.00 oz Vanguard [5.50 %] - Steep/Whirlpool 10. Hop 11 6.6 IBUs
0.50 oz Willamette [5.50 %] - Steep/Whirlpool 5 Hop 12 1.8 IBUs
1.0 pkg Thames Valley Ale (Wyeast Labs #1275) [1 Yeast 13 -
Mash Schedule: BIAB, Medium Body
Total Grain Weight: 7 lbs 5.0 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 17.66 qt of water at 158.7 F 152.1 F 75 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Ruy Lopez Robusto Porter BIAB
Brewer: Me
Asst Brewer:
Style: Robust Porter
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 3.88 gal
Post Boil Volume: 3.13 gal
Batch Size (fermenter): 2.50 gal
Bottling Volume: 2.28 gal
Estimated OG: 1.057 SG
Estimated Color: 33.0 SRM
Estimated IBU: 39.5 IBUs
Brewhouse Efficiency: 60.00 %
Est Mash Efficiency: 72.2 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
4.50 gal Poland Spring (R) Water 1 -
1 lbs Rice Hulls (Briess) (0.0 SRM) Adjunct 2 13.7 %
2 lbs 12.0 oz Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 3 37.6 %
2 lbs 12.0 oz Wheat - White Malt (Briess) (3.2 SRM) Grain 4 37.6 %
9.0 oz Chocolate Wheat (Weyermann) (413.0 SRM) Grain 5 7.7 %
4.0 oz Caramel Malt - 90L 6-Row (Briess) (90.0 Grain 6 3.4 %
0.50 oz Cluster [7.00 %] - Boil 60.0 min Hop 7 23.2 IBUs
0.25 oz Willamette [5.50 %] - Boil 15.0 min Hop 8 4.5 IBUs
0.75 tsp Irish Moss (Boil 10.0 mins) Fining 9 -
0.25 oz Willamette [5.50 %] - Boil 10.0 min Hop 10 3.3 IBUs
1.00 oz Vanguard [5.50 %] - Steep/Whirlpool 10. Hop 11 6.6 IBUs
0.50 oz Willamette [5.50 %] - Steep/Whirlpool 5 Hop 12 1.8 IBUs
1.0 pkg Thames Valley Ale (Wyeast Labs #1275) [1 Yeast 13 -
Mash Schedule: BIAB, Medium Body
Total Grain Weight: 7 lbs 5.0 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 17.66 qt of water at 158.7 F 152.1 F 75 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
