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JZ Robust Porter
Robust Porter • All Grain • 25 L
As brewed version of Jamil's Robust Porter
June 4, 2007 am 07:28am
4.0/5.0 1 rating
Ingredients (All Grain, 25 L)
- 5.36 kg
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- .7 kg
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .7 kg
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- .35 kg
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- .23 kg
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 77 g
East Kent Goldings - 5.0 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 23 g
East Kent Goldings - 5.0 AA% pellets; boiled 0 min
East Kent Goldings
Mild, slightly flowery.
- 2 g
Koppafloc - (omitted from calculations)
Koppafloc
- 5 g
Yeast Nutrient - (omitted from calculations)
Yeast Nutrient
-
White Labs WLP001 California Ale
White Labs WLP001 California Ale
This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.061 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.012 | 1.012 - 1.016 | |
| Color: | 29.1 SRM | 22 - 35 | |
| Alcohol: | 6.5% ABV | 4.8% - 6.5% | |
| Bitterness: | 50.2 IBU | 25 - 50 | |
Discussion
Missed OG and finished a little dry
2007-07-07 10:54pm
Missed the OG by a few points but also fermented out a bit further than expected leaving it a bit dry. Entered in a peer-judged club competition as a Porter and ranked =3rd. As our club comp doesn't have "Robust Porter" as a class, judges have suggested it will perform better in comp as a Dry Stout.
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