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FULLERS-BYO
Robust Porter • All Grain • 13 gal
IN BYO
April 7, 2009 pm 10:19pm
0.0/5.0 0 ratings
Ingredients (All Grain, 13 gal)
- 20 lbs
Golden Promise Pale
Golden Promise Pale
An especially sweet and clean variety of barley which results in full and malty sweet beer. It has superb hush integrity and delivers fast and consistent mash tun drainage. This malt variety is perfect for brewing up a clear, bright pint.
- 2 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 2 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.
- 1 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 2 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 3 oz
Cascade - 8.4 AA% whole; boiled 120 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 0.5 oz
Goldings - 5.0 AA% pellets; boiled 15 min
Goldings
Mild. Slightly flowery.
- 0.5 oz
Goldings - 5.0 AA% pellets; boiled 0 min
Goldings
Mild. Slightly flowery.
- 1 tbsp
IRISH MOSS@15 MIN - (omitted from calculations)
IRISH MOSS@15 MIN
-
Wyeast 1968 London ESB Ale™
Wyeast 1968 London ESB Ale™
Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales.
Notes
11.055 PROCEDURE-27LBS/13 GALLONS FINAL KETTLE VOLUME 1) MASHING * HEAT 12 GALLONS STRIKE WATER TO -(167f)- *BOIL H2O IN MASH TUN (TO WELD LINE) *ADD GRAIN *ADD -(8.75 GALLONS)- WATER FOR DRY MASH AT -(155f)- FOR 2 HRS -1.3 Qts/Lb FOR -(27)- Lbs OF GRAIN 12f ABOVE STRIKE TEMP-12gal-8.75=3.25 gal . 2) THE LAUTER *FILL HLT AND SET TO 190f *TURN ON BURNER AND MASH OUT AT 170f *RECIRC UNTIL CLEAR ---UNPLUG ELEMENT!--- *SPARGE 3) THE BOIL *ADD HOPS *FIRE KETTLE AND WATCH FOR BOIL OVER *START TIMER * START STERILIZING-FERMENTOR, KEG PARTS, DIP TUBES,OXY TUBE * SANITIZE CORNY‘S 4) THE CHILL *BLOW WATER OUT OF CHILLER AND ADD CHILLER *START RECIRC PUMP *ONCE BOIL HAS RESTARTED SET TIMER AT 15 MIN ADD HOPS AND MOSS *AT 0 MINUTES,ADD HOPS, COVER, CHILL *TRANSFER BOILING FERMENTOR WATER TO CORNY’S, REASSEMBLE 5) THE TRANSFER *TRANSFER EFFORTLESSLY * PITCH YEAST *OXYGENATE 6) FERMENTATION PRIMARY FOR ____@ 68/70f OR UNTIL PRIMARY IS ALMOST FINISHED, SECONDARY IN HORIZONTAL KEG SLIGHTLY TURNED, AND FLIP TOP BOTTLES WITH MALTOSE PRIMING LAGER NOTE: ADD CLEARFINE BEFORE COLD STORAGE LET LAGER FOR 2-6 WEEKS @ 50f REKEG WHEN MOVING FROM KELLER. COUNTER PRESSURE BOTTLE ANY BEER NOT TO BE CONSUMED WITHIN 2 MONTHS.
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.054 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.013 | 1.012 - 1.016 | |
| Color: | 34.9 SRM | 22 - 35 | |
| Alcohol: | 5.3% ABV | 4.8% - 6.5% | |
| Bitterness: | 43.1 IBU | 25 - 50 | |
Discussion
Fullers Clone
2009-04-26 9:24am
Started with BYO recipe, but added more roast. Like a soft stout porter. Sweetish with a tiny roast bite.
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