Hello every one and good morning West Coast Time
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I was wondering if anybody could help suggest or critique my recipe for a Robust porter
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Originally formulated 1 then I tweaked it and the scaled up to 6 gallons hence the 2 recipes
Recipe #1 Robust PorterBatch size: 5.5 fermenterEfficiency: 80% BIAB used in my 10 gallon Igloo round cooler w/ 15 gallon pot for boil only I do not use bag in Boil and or pot
Style: Robust Porter
ABV: 5.34%
SRM Color: 22.83 SRM MOOREY (software approximates color, The color doesn't seem to hit all the SRM styles, but I know that what you see on computer screen is not exactly the color you get . Wort tends to be a shade or 2 darker in real life)
Bitterness: 27.65IBU
Fermentables: Lbs/ oz Type percentagesbase Malt: 8.5 lbs Pale 2 row 81.8%
Head retention: .31lb carapils 3.0%
Body+Sweet+head: .26lb American Crystal 40L 2.5%
Body+Sweet+head: .26lb American Crystal 80L 2.5%
Color+flavor: .42lb American chocolate 4.0%
Color+flavor: .52lb UK Brown 5.0%
Color: .125lb UK Black patent 1.2%
Hops: pellets/ single addition
Amount: 1.5 oz Williamte AA:5 - @ 60 min Boil
Mash thickness: 1.55qts
Temp: 154 F for 60 min mash in
mash out: 170 F
Yeast: Wyeast 1056 or Wlp001
Recipe #2 (slightly tweaked %'s and scaled up for 6 gallons instead of 5.5)Style: Robust Porter
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 80% (brew house)
Original Gravity: 1.057
Final Gravity: 1.014 ABV (standard): 5.56% IBU (tinseth): 27.26 SRM (morey): 24.68
FermentablesAmount Fermentable PPG °L Bill %
8.75 lb American - Pale 2-Row 37 1.8 74.4%
0.35 lb American - Carapils (Dextrine Malt) 33 1.8 3%
0.35 lb American - Caramel / Crystal 40L 34 40 3%
0.35 lb American - Caramel / Crystal 80L 33 80 3%
0.65 lb American - Chocolate 29 350 5.5%
1.18 lb German - Munich Light 37 6 10%
0.125 lb United Kingdom - Black Patent 27 525 1.1%
11.76 lb
Total HopsAmount Variety Type AA Use Time IBU
1.65 oz East Kent Goldings Pellet 5 Boil 60 min 27.26
Hops Summary
Amount Variety Type AA
1.65 oz East Kent Goldings Pellet 5
Mash GuidelinesAmount Description Type Temp Time
4.56 gal Mash In temp Infusion 154 F 60 min
6.79 gal Mash Out Sparge 170 F 15 min
Starting Mash Thickness: 1.55 qt/lb
Other IngredientsAmount Name Type Use Time
1 tsp Irish Moss Fining Boil 15 min
YeastWyeast - American Ale 1056
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:Yes
Fermentation Temp:
62 °F
Pitch Rate:
0.35 (M cells / ml / ° P)
112 B cells required
fermentation Chamber: freezer and Johnson temp controller with sensor insulated against carboy
Well so let me know what you guys would change or keep and why...
Thanks everyone!!!