BeerSmith Export

Recipe: Robust Porter
Brewer: Ryan Houston
Style: Robust Porter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.53 gal
Estimated OG: 1.064 SG
Estimated Color: 30.9 SRM
Estimated IBU: 50.5 IBU
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes

Ingredients:
-----------
Amount        Item                                      Type         % or IBU
6 lbs 10.1 oz Pale Malt 2-Row (Rahr) (2.0 SRM)          Grain        49.00 %
3 lbs 4.0 oz  Pilsner (Weyermann) (1.7 SRM)             Grain        24.02 %
1 lbs 4.0 oz  Caramel Malt - 40L (Briess) (40.0 SRM)    Grain        9.24 %
1 lbs 4.0 oz  Munich I (Weyermann) (7.1 SRM)            Grain        9.24 %
8.0 oz        Chocolate, Pale (180.0 SRM)               Grain        3.70 %
6.4 oz        Black (Patent) Malt (500.0 SRM)           Grain        2.96 %
4.0 oz        Chocolate Malt (350.0 SRM)                Grain        1.85 %
3.62 oz       Goldings, East Kent [4.50 %]  (60 min)    Hops         50.5 IBU
0.75 oz       Goldings, East Kent [5.00 %]  (0 min)     Hops          -
1 Pkgs        American Ale (Wyeast Labs #1056) [Starter Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 13.53 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time     Name               Description                         Step Temp
60 min        Mash In            Add 5.14 gal of water at 163.8 F    154.0 F

Brew Day Notes

Grist

Had to sub in some pilsner malt because I ran out of normal 2-row. Still have about 25lbs of pilsner left to use up.

Mash

Single Step, Double Batch Sparge

  • Temp: 168F
  • Volume: 5.15 gal.
  • Ratio: 1.5 qt / 1 lb
  • Start Time: 11:40am
  • End Time:
  • Length: 60 min
  • Collected:

Sparge

Two rounds: Total Volume: 4.5 gal

Round 1

  • Temp.: 200F
  • Volume: 2.25 gal
  • Rest Temp:

Round 2

  • Temp: 170F
  • Volume: 2.25 gal

Boil

  • Length: 80 min.
  • Pre-Boil Volume: 8.1 gallons
  • Pre-Boil Gravity: 1.048
  • Final Volume: 5.5 gallons
  • Final Gravity: 1.065

Had to boil an extra 20 min to boil off some extra volume

Cooling / Pitching

  • Cooled down to 72F
  • Pitch 1.4L starter of Wyeast 1056

Fermentation

Sat in water bath for 2 weeks at 67-68F. Krausen visible after about 36 hours. The Ringwood ale yeast is a known slow starter so this was not a worry.

Kegged 2011-11-03

Terminal gravity hit 1.014 exactly as planned. Nice roasted malt flavors. Possibly a touch of hot/fusel alcohols or some sharp/acrid flavors from the darker malts. Will likely age nicely.

Currently sitting around 68F on gas at 26psi.