BVIP 11/12/2016
Robust Porter

 

Type: All Grain

 Date: 11/12/2016

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 18.0 IBU
1.00 oz Goldings, East Kent [5.00 %] (10 min) Hops 2.7 IBU
11.00 oz Bourbon (Boil 0.0 min) Misc
2.00 items Vanilla Bean (Boil 0.0 min) Misc
2 Pkgs California Ale (White Labs #WLP001) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.077 SG

 Measured Original Gravity: 1.069 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 7.79 % Actual Alcohol by Vol: 7.45 %
Bitterness: 19.3 IBU Calories: 310 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
11/12/2016 AB Brew day at Alfonso's with Andrew BVIP
11:00 Mash at 154F
- 10G 178-180F strike
- pinch of 5.2
- Campden
12:00 Vorlauf 2G
12:25 6G in kettle - 21 BRIX - 1.088 First Running
- 9G Sparge water - Vorlauf
12:48 14.25 G in kettle + Antofoam
1:00 Boil Started
- 3 Oz Cascade
- 13.8 Brix / 1.057SG Preboil
1:40 125G
1:50 Whirlfloc - FermentaidK
1:52 1oz East Kent Golding
1:55 2Lb Corn Sugar
2:00 18.3 BRIX / 1.076 OG
2:13 Done
- 5.5 in carboy @ 68F
Pitched harvested yeast from brown ale - Mix Edinburg WPL028 and WPL001

11/19 Moved to closet with Brown Ale - Sharing carboy heater 68F
11/24 Added Vanilla Bean
11/27 Added 3/4 cup Bulliet Bourbon

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