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Domo Arigato Mr. Robusto
Robust Porter • All Grain • 5 gal
Based on calculations she's a bit out of style but this is kind of what I was shooting for. A nice, big beer for the holidays.
October 29, 2011 am 08:31am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 9 lbs
Standard 2-Row; Rahr
Standard 2-Row; Rahr
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 3 lbs
Munich 10L Malt; Briess
Munich 10L Malt; Briess
Robust malty flavor. Characteristics & Applications: • Adds a pronounced malty flavor without adding non-fermentables or affecting foam. • Small amounts added to the grist will improve the malty flavor and give a richer color to low gravity brews. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 1 lbs
2-Row Caramel Malt 80L; Briess
2-Row Caramel Malt 80L; Briess
Pronounced Caramel, Slight Burnt Sugar, Raisiny, Prune. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 80L is a roasted caramel malt that imparts red to deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .5 lbs
Chocolate Malt; Simpsons
Chocolate Malt; Simpsons
Roasted malts for ‘winter warmer’ styles. Rich, dark colours with burnt toast dryness.
- .5 lbs
Black Barley; Briess
Black Barley; Briess
Coffee, Intense Bitter, Dry. Characteristics & Applications: • Black Barley provides the color and rich, sharp flavor which is characteristic of Stouts and some Porters. • Black Barley contributes a dryness to the Stout or Porter. It is not interchangeable with Black Malt. Black Malt may be used in conjunction with Black Barley to achieve the desired color. • Use 3-7% for a dry Porter. • Use 5-15% for a dry Stout • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- .4 oz
Columbus - 13.0 AA% pellets; boiled 60 min
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
- 1 oz
Willamette - 4.5 AA% pellets; boiled 25 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1.5 oz
Willamette - 4.5 AA% pellets; boiled 1 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
-
Wyeast 1028 London Ale™
Wyeast 1028 London Ale™
Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness.
Notes
On Schedule for tomorrow- Dough in to hold at 154-156 for one hour using 1.3 qt:lb of grain Mash out at 168 for 10 min Rinse with 170 water to collect a total volume of 6.5 gal Boil 90 min Chill and ferment at 68-70 for 1 week Secondary 1 week use 1.5L starter
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.070 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.017 | 1.012 - 1.016 | |
| Color: | 30.0 SRM | 22 - 35 | |
| Alcohol: | 7.0% ABV | 4.8% - 6.5% | |
| Bitterness: | 35.8 IBU | 25 - 50 | |
Discussion
Round 2
2012-10-29 9:11am
Round 2 will be in order this weekend. She's gonnna hit production. I plan on cutting back the black malt by 3 oz and adding 3 of chocolate. I also plan on adding .5# carastan and cutting the caramel 80 to .5#
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