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Slight variance on JZ's robust porter.........any comments? Key points on any good ones you've made? I was considering cold-steeping some of the dark grain cuz my SRMS are much darker than his were.
Thx.
Style: Robust Porter
Recipe: 12B Robust Porter TYPE: All Grain
---RECIPE SPECIFICATIONS-----------------------------------------------
Est SRM: 39.6 SRM SRM RANGE: 22.0-35.0 SRM
Est IBU: 48.5 IBU IBU RANGE: 25.0-55.0 IBU
Est OG: 1.064 SG OG RANGE: 1.048-1.065 SG
Est FG: 1.015 SG FG RANGE: 1.012-1.016 SG
Est BU:GU: 0.755 Calories: 294 cal/pint Est ABV: 6.39 %
EE%: 69.00 % Batch: 6.10 gal Boil: 8.78 gal BT: 70 Mins
Amount Item Type % or IBU
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
---WATER CHEMISTRY ADDITIONS----------------
Gyp 1.3; CalChlr 1.5; Epsom 1.5; Soda 2.35
C:S = 0.58 bitter.
Ingredients for Mashing
Amount Item Type % or IBU
12.00 lb Maris Otter (Crisp) (4.0 SRM) Grain 79.37 %
1.50 lb Munich I (Weyermann) (7.1 SRM) Grain 9.92 %
0.50 lb Black (Crisp) (680.0 SRM) Grain 3.31 %
0.42 lb Chocolate Malt (Simpsons) (415.0 SRM) Grain 2.78 %
0.33 lb Chocolate, Pale (Thomas Fawcett) (200.0 SRGrain 2.18 %
0.25 lb Crystal, Medium (Simpsons) (55.0 SRM) Grain 1.65 %
0.12 lb Roasted Barley (Thomas Fawcett) (609.0 SRMGrain 0.79 %
Total Grain Weight: 15.12 lb Total Hops: 2.75 oz.
---MASH PROCESS-----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
75 min Mash In Add 18.90 qt of water at 165.9 F 154.0 F
---SPARGE PROCESS-----RECYCLE FIRST RUNNINGS !!
Add first wort hops during sparge
Amount Item Type % or IBU
1.00 oz First Gold 9.5 [9.50 %] (70 min) (First WHops 34.3 IBU
Sparge with 6.87 gal of 168.0 F water.
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.053 Est OG: 1.064 SG
Boil Ingredients
Boil Amount Item Type
60 min 0.25 oz First Gold 9.5 [9.50 %] (60 min) Hops
15 min 1.00 oz Fuggles [4.50 %] (15 min) Hops
13 min 1.00 items Whirlfloc Tablet (Boil 13.0 min) Misc
10 min 0.50 tsp Wyeast Nutrient (Boil 10.0 min) Misc
9 min 1.00 items Wort Chiller (Boil 9.0 min) Misc
3 min 0.50 oz Fuggles [4.50 %] (3 min) Hops
---FERM PROCESS-----------------------------
Primary Start: 7/23/2009 - 14 Days at 67.0 F
Secondary Start: 8/6/2009 - 14 Days at 65.0 F
Bottling Date: 8/20/2009 with 2.2 Volumes CO2:
---NOTES------------------------------------
1.0 gal lost in MLT
1.2 gal lost in keggle
1.2 gal lost to evap
1.1 gal lost to grain soak
6.1 gal batch size
10.6 gals total
Thx.
Style: Robust Porter
Recipe: 12B Robust Porter TYPE: All Grain
---RECIPE SPECIFICATIONS-----------------------------------------------
Est SRM: 39.6 SRM SRM RANGE: 22.0-35.0 SRM
Est IBU: 48.5 IBU IBU RANGE: 25.0-55.0 IBU
Est OG: 1.064 SG OG RANGE: 1.048-1.065 SG
Est FG: 1.015 SG FG RANGE: 1.012-1.016 SG
Est BU:GU: 0.755 Calories: 294 cal/pint Est ABV: 6.39 %
EE%: 69.00 % Batch: 6.10 gal Boil: 8.78 gal BT: 70 Mins
Amount Item Type % or IBU
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
---WATER CHEMISTRY ADDITIONS----------------
Gyp 1.3; CalChlr 1.5; Epsom 1.5; Soda 2.35
C:S = 0.58 bitter.
Ingredients for Mashing
Amount Item Type % or IBU
12.00 lb Maris Otter (Crisp) (4.0 SRM) Grain 79.37 %
1.50 lb Munich I (Weyermann) (7.1 SRM) Grain 9.92 %
0.50 lb Black (Crisp) (680.0 SRM) Grain 3.31 %
0.42 lb Chocolate Malt (Simpsons) (415.0 SRM) Grain 2.78 %
0.33 lb Chocolate, Pale (Thomas Fawcett) (200.0 SRGrain 2.18 %
0.25 lb Crystal, Medium (Simpsons) (55.0 SRM) Grain 1.65 %
0.12 lb Roasted Barley (Thomas Fawcett) (609.0 SRMGrain 0.79 %
Total Grain Weight: 15.12 lb Total Hops: 2.75 oz.
---MASH PROCESS-----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
75 min Mash In Add 18.90 qt of water at 165.9 F 154.0 F
---SPARGE PROCESS-----RECYCLE FIRST RUNNINGS !!
Add first wort hops during sparge
Amount Item Type % or IBU
1.00 oz First Gold 9.5 [9.50 %] (70 min) (First WHops 34.3 IBU
Sparge with 6.87 gal of 168.0 F water.
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.053 Est OG: 1.064 SG
Boil Ingredients
Boil Amount Item Type
60 min 0.25 oz First Gold 9.5 [9.50 %] (60 min) Hops
15 min 1.00 oz Fuggles [4.50 %] (15 min) Hops
13 min 1.00 items Whirlfloc Tablet (Boil 13.0 min) Misc
10 min 0.50 tsp Wyeast Nutrient (Boil 10.0 min) Misc
9 min 1.00 items Wort Chiller (Boil 9.0 min) Misc
3 min 0.50 oz Fuggles [4.50 %] (3 min) Hops
---FERM PROCESS-----------------------------
Primary Start: 7/23/2009 - 14 Days at 67.0 F
Secondary Start: 8/6/2009 - 14 Days at 65.0 F
Bottling Date: 8/20/2009 with 2.2 Volumes CO2:
---NOTES------------------------------------
1.0 gal lost in MLT
1.2 gal lost in keggle
1.2 gal lost to evap
1.1 gal lost to grain soak
6.1 gal batch size
10.6 gals total