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Robust Rubber Nipples (10 Gallon Version)
Robust Porter • All Grain • 11.75 gal
Slightly modified and larger version of my Robust Porter. Split the batch and added Blackberry puree to half of it. The other half is a straight up Porter.
July 2, 2008 am 12:07am
5.0/5.0 1 rating
Ingredients (All Grain, 11.75 gal)
- 21.5 lbs
American 2-row
American 2-row
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
- 2.75 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 1.75 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 1.31 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 1.09 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- .33 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .22 lbs
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.
- 3.5 oz
Goldings - 4.5 AA% pellets; boiled 60 min
Goldings
Mild. Slightly flowery.
- 1.75 oz
Fuggle - 6.0 AA% pellets; boiled 10 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1.25 oz
Goldings - 4.5 AA% pellets; boiled 1 min
Goldings
Mild. Slightly flowery.
- 1.25 oz
Crystal - 4.4 AA% whole; boiled 1 min
Crystal
Mild. 'Noble'. Used mainly for its aroma which is mild and pleasant.
- 1 tsp
Whirlfloc tablet boiled 10 minutes. - (omitted from calculations)
Whirlfloc tablet boiled 10 minutes.
-
Wyeast 1272 American Ale II™
Wyeast 1272 American Ale II™
Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish.
Notes
Mash at 153F for 60 minutes. Boil 60 minutes. Ferment at 67F. This is a 10 gallon version of my previously brewed Robust Porter which has also been adjusted slightly to be a little more roasty and a little more hoppy. *Note: The "English Chocolate Malt" is actually Pale Chocolate.
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: | 29.3 SRM | 22 - 35 | |
| Alcohol: | 6.5% ABV | 4.8% - 6.5% | |
| Bitterness: | 37.8 IBU | 25 - 50 | |
Discussion
Brewed 6/14/08
2008-07-02 12:12am
This was my first 10 gallon batch. Everything went smoothly and I got more efficiency than expected from my mash. My final runnings were still around 1.035. Due to my mash tun size I did have to add 3 separate sparge additions but I don't think this was a problem except that it took extra time. OG = 1.064 #71
1272
2008-07-02 7:47am
have you used this before? the profile seems similar to some british style yeasts...care to expand on the profile at all? holy black patent!
1272 comments
2008-07-25 9:54pm
Yes, I've used 1272 quite a bit at this point. I use it instead of 1056 in almost all my beers now. To me, it has a little more of an "ale" character which adds to the flavor profile of the beer (making it more complex). There is a slightly higher fruit character but it is still very subdued and works great in IPAs and Pale Ales. I wouldn't say it is really anything like British or English yeasts which to me are extremely fruity. 1272 also seems to flocculate more quickly than 1056 and attenuate better as well. Just feels like a more robust yeast, but it is still very similar to 1056. The Black Patent may seem high at first but remember it's a 10 gallon batch and it's only 1.09% Black Patent. The Roasted Barley, however, I don't think is appropriate and I will probably leave it out of future batches. It tastes great as-is, but I want it to be as close to style as possible.
GABF!
2008-07-25 9:56pm
This beer will be brewed with Chama River Brewing Company here in Albuquerque, NM and entered into the Pro-Am competition at the GABF this year. Come by and check it out :)
Pro-Am Version
2008-10-28 5:13pm
Here is the modified recipe for the Pro-Am version of this beer which was served at Chama River and at the 2008 GABF Pro-Am table. 75% American 2-Row 10% Munich 6% Crystal 55 5% Chocolate Malt 4% Black Patent Warrior for bittering Goldings/Crystal at flameout Wyeast 1272
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