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Armchair QB

Armchair QB

Robust Porter • All Grain • 5 gal

Burner4me

all grain robust porter.

October 16, 2014  08:39am

0.0/5.0 0 ratings

Ingredients (All Grain5 gal)

  • 11 lbs Pale Ale Malt;Weyermann®

    Pale Ale Malt;Weyermann®

    German-grown two-row spring barley (2004 harvest). Product Characteristics: Processed specifically for “English” characteristics. Highly modified for use with both single- or multi-step infusion. Perfect foundation grist for all ales, but yields great results in lager-making, too. Low protein and glucan levels for easy lautering and high extract efficiency. Provides excellent body, pale color, and complex maltiness to finished brew. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All ales (including Stout, Porter, Belgian beers)

  • 1.0 lbs German Dark Munich

    German Dark Munich

    Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.

  • 0.6 lbs American Chocolate Malt

    American Chocolate Malt

    Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

  • 0.25 lbs American Caramel 40°L

    American Caramel 40°L

    Provides color, a unique flavor, body, and contributes to foam retention and beer stability.

  • 0.5 lbs American Black Patent

    American Black Patent

    Provides color and sharp flavor in stouts and porters.

  • 1.0 oz East Kent Goldings -5.5 AA% pellets; boiled 60 min

    East Kent Goldings

    Mild, slightly flowery.

  • 1.0 oz Fuggle -4.3 AA% pellets; boiled 15 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • 1.0 oz East Kent Goldings -5.5 AA% pellets; boiled 0 min

    East Kent Goldings

    Mild, slightly flowery.

  • 1.0oz Irish Moss -(omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • FermentisS-04Safale S-04

    FermentisS-04Safale S-04

    A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Notes

mash @ 153

Style (BJCP)

Category: 12 -Porter

Subcategory: B -Robust Porter

Range for this Style
Original Gravity: 1.064 1.048 -1.065
Terminal Gravity: 1.015 1.012 -1.016
Color: 28.0 SRM 22 -35
Alcohol: 6.4% ABV 4.8% -6.5%
Bitterness: 33.1 IBU 25 -50

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