Robust Porter
Robust Porter

 

Type: All Grain

Date: 5/28/2016

Batch Size: 12.00 gal

Brewer: Joe Aiello
Boil Size: 14.75 gal Asst Brewer:
Boil Time: 60 min Equipment: PW
Taste Rating(out of 50): 30.0 Brewhouse Efficiency: 62.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
23.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 63.89 %
4.00 lb Munich Malt (9.0 SRM) Grain 11.11 %
2.00 lb Brown Malt (65.0 SRM) Grain 5.56 %
2.00 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 5.56 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2.78 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 2.78 %
1.00 lb Pale Chocolate (Briess) (250.0 SRM) Grain 2.78 %
1.00 oz Magnum [14.00 %] (60 min) (First Wort Hop) Hops 20.6 IBU
2.00 lb Turbinado (10.0 SRM) Sugar 5.56 %
1.00 oz Goldings, East Kent [5.00 %] (10 min) Hops 2.4 IBU
2 Pkgs California Ale (White Labs #WLP001) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.070 SG

Measured Original Gravity: 1.069 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 7.09 % Actual Alcohol by Vol: 7.45 %
Bitterness: 23.0 IBU Calories: 310 cal/pint
Est Color: 33.3 SRM Color:
Color
 

Mash Profile

Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 34.00 lb
Sparge Water: 0.00 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, Full Body, Batch Sparge
Step Time Name Description Step Temp
45 min Mash In Add 42.50 qt of water at 168.2 F 156.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.3
Pressure/Weight: 12.5 PSI Carbonation Used: My Carbonation Profile
Keg/Bottling Temperature: 45.0 F Age for: 30.0 days
Storage Temperature: 65.0 F  
 

Notes

8:45 Mash in @152F Strike telp was ~168f (151.5 per slick temp meter)
Added 10.5G strike water to 34 lb grain
9:45 Vorlauf ~ 3 gallons. Temp 151f
10:15 Finished batch sparge. ~6G in kettle
Added 8 gallons sparge water. approx 14.5 in kettle
10:45 Boil started
1oz Magnum
11:30 Whirflock + fermentaid K
Forgot Sugar
11:35 1oz Fuggle (no EKG at MoreBeer
11:45 flameout. Recirc with pool water. kind warm though
11:50 170F. Added ice to prechill. Still around 88F. Took 5.75 gallons. Eric took the rest. ~6.5G. His temp was lower
Pitched yeast from last IPA 2 weeks ago. Cleaned yeast. Plenty of trub too.
12:15 finished cleaning. Done Took wort home.
Temp controller at 66F.
8:15 PM slight krausen started. temp 70F. Probe in cols starsan not kicking on fridge. Taped prove against carboy with a sponge as a thernal barrier.
mixed sugar in 140F water.
10:00 PM. Dropped temop to 64F.

Sunday
7:30 AM temp at 65F. Slight krausen and blow off bubbles.
8:00 Am added 400 ML sugar syrup. shook carboy 3 or 4 onutes to get good swirl going.
12:00 1 bubble every 5 seconds. thin krausen is darkening.

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