Chocolate Peanut Butter Robust Porter
Robust Porter

 

Type: All Grain

Date: 12/17/2016

Batch Size: 11.00 gal

Brewer: Joe Aiello
Boil Size: 13.71 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 (475.0 SRM) Grain 2.78 %
1.00 lb Pale Chocolate (Briess) (250.0 SRM) Grain 2.78 %
2.00 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 5.56 %
1.00 oz Magnum [12.00 %] (60 min) Hops 16.7 IBU
1.00 oz Goldings, East Kent [5.00 %] (10 min) Hops 2.5 IBU
11.00 oz Bourbon (Boil 0.0 min) Misc
2.20 items Vanilla Bean (Boil 0.0 min) Misc
2.00 items Vanilla Bean (Boil 0.0 min) Misc
2 Pkgs California Ale (White Labs #WLP001) Yeast-Ale
13.00 oz P2B Peanut Butter Powdered (Secondary 5.0 days) Misc
8.00 oz Cocoa Nib (Secondary 5.0 days) Misc

 

Beer Profile

Est Original Gravity: 1.077 SG

Measured Original Gravity: 1.081 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 7.79 % Actual Alcohol by Vol: 9.30 %
Bitterness: 19.3 IBU Calories: 366 cal/pint
Est Color: 37.6 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

12/17/2016
12:00 10.5G 172F Strike
- 152F mash
- Added palmful of 5.2 stabilizer
1:37 7G wort in kettle. added 7.5G sparge at 180F
- first running 21 BRIX
1:51 15G in kettle
- 13.3 BRIX
2:04 Boil Started
- 1 oz magnum
2:52 Whirlfloc, Fermentaid K,
- 1oz Amrillo
- 16 BRIX
3:44 5.5G in carboy
- 19.3 BRIX - 1.081 SG

12/26 added 1 vanilla bean
1/9/2017 added 13 oz P2B
1/14/2017 added 8 oz Guatamala Cacoa Nib - notes of smoke, nuts adn toasted bread.
1/28 Kegged

FG 1.010




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