As I said in the English Porter 3V 1 right up, I needed a couple beers that would last for a while for SHA Brewer of the Year. I have brewed a few Robust Porters (now called American Porter in BJCP 2015) and this is basically the Jamil recipe but using malts I can get at my LHBS and tweaked for my process.
Recipe Info
Recipe: robust porter 3v 1
Style: American Porter 20A BJCP 2015
Date: 01-16-2017
|
Recipe |
Guideline Min |
Guideline Max |
|
|
OG |
1.065 |
1.050 |
1.070 |
|
FG |
1.013 |
1.012 |
1.018 |
|
Color |
30.7 |
22.0 |
40.0 |
|
ABV |
6.8 |
4.8 |
6.5 |
|
IBU |
50.0 |
25.0 |
50.0 |
Brewery Info
Efficiency: 73 %
Attenuation: 80 %
Mash Info
Weight: 15.875 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.96 G
Volume: 8.23 G
Temp: 152.0 F
Boil Info
Kettle Gravity: 1.052
Predicted Mash Run-off: 5.53 G
Target Starting Boil Volume: 8.25 G
Boil Duration: 60 min
Evaporation Rate: 1.63 G per Hour
Final Boil Volume: 6.63 G
Fermentables
|
Weight |
% by Weight |
Name |
Yield |
SRM |
|
13.750 Lb |
87.0 % |
Golden Promise (Simpsons) |
82.0 |
2.0 |
|
1.125 Lb |
7.0 % |
Caramalt (Simpsons) |
74.4 |
35.0 |
|
0.500 Lb |
3.0 % |
Chocolate Malt (Simpsons) |
67.0 |
430.0 |
|
0.500 Lb |
3.0 % |
Blackprinz |
71.0 |
500.0 |
Hops
|
Weight |
Name |
AAU |
Time |
Use |
IBUs |
|
1.5 Oz |
Northern Brewer (DE) |
9.4 |
60 mins |
Boil |
40.0 |
|
1.0 Oz |
Willamette |
5.1 |
15 mins |
Boil |
7.0 |
|
1.0 Oz |
Willamette |
5.1 |
5 mins |
Boil |
3.0 |
Yeast
|
Amount |
Name |
|
1.000 unit |
California Ale White Labs WLP001 |
Misc
|
Amount |
Name |
Time |
Use |
|
1.000 tablet |
Whirlfloc Tablet |
15 mins |
Boil |
|
0.500 tsp |
Yeast Nutrient (Wyeast) |
10 mins |
Boil |
Water
Predicted Mash Ph: 5.51
|
Ca |
Mg |
Na |
Cl |
So |
Bicarbonate |
|
|
Water |
7 |
3 |
21 |
11 |
24 |
46 |
|
Mash |
83 |
3 |
21 |
84 |
108 |
46 |
|
Sparge |
7 |
3 |
21 |
11 |
24 |
46 |
|
Final |
91 |
4 |
31 |
93 |
124 |
68 |
|
Target |
75 |
0 |
0 |
0 |
0 |
0 |
Mash Water
Total Water Treated: 7.000 G
Percent RO / Distlled: 0 %
Water Used: 7.000 G
Mash Water Adjustments
Gypsum: 4.0 g
Calcium Chloride: 4.0 g
Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 2.700 G
Percent RO / Distlled: 0 %
Water Used: 2.700 G
Sparge Water Adjustments
Notes
152f 60 min
168f 10 min
Cool to 65 and pitch
Warm to 68 over 24 hours and hold for two weeks
2/21/17 64g DME in 0.64L starter of WLP007 dry english
2/23/17 normal 3V brew day. OG a little lowso may need to mess with power level. @10pm ripping!
2/25/17 ”
2/26/17 kreusen dropping slow steady bubbling
2/27/17 ~7 sec
2/28/17 ~11 sec
3/1/17 ~13 sec
3/2/17 ~20 sec
3/3/17 no bubbling, dropping clear
3/8/17 racked to keg FG 1.016, pH 4.46
clean. really nice beer. malt character is awesome. a little green but very promising.
3/15/17 put on gas. 35F @ 9psi. 2.4 volumes is target.
6/30/17 I feel like the beer turned out great. I really loved it while it lasted. that said, it scored well but never placed in competition.