Robust Porter??

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Robust Porter??

Unread postby HopSong » Tue Sep 30, 2014 1:20 pm

Have any of you done a Robust Porter BJCP 12B ???
Cheers, Bill
Santa Rosa, CA
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Re: Robust Porter??

Unread postby niels » Tue Sep 30, 2014 1:59 pm

Not me... But do you have the Brewing Classic Styles book?

This might be a nice reference too: https://byo.com/stories/issue/item/2506 ... le-profile

- Niels
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Re: Robust Porter??

Unread postby dinnerstick » Tue Sep 30, 2014 2:42 pm

i think the 'raspberry porter' recipe in the aforementioned book is based on the robust porter recipe, if that's the case then i've made that recipe...
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Re: Robust Porter??

Unread postby Nesto » Tue Sep 30, 2014 4:20 pm

I did a robust porter a few years ago on my buddy's 3V system. I'll scale it for the BM20 and post. I liked it - came out nice.
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Re: Robust Porter??

Unread postby Nesto » Tue Sep 30, 2014 7:05 pm

Here's the recipe. One change I made from last time I brewed was to increase the sacc rest to 69 (was 67.7) to increase body a bit. Haven't been able to test the increase yet. Have also considered adding some toasted flaked oats to improve mouthfeel. Maybe a little non-traditional with the candi sugar and honey - you could always take them out and scale the grain bill up, but then you'd be getting close to 6kg grain. I like to keep under 5.5kg if I can.

Code: Select all
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Honey Porter v2
Brewer: Ernie
Asst Brewer:
Style: Robust Porter
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 25.30 l
Post Boil Volume: 21.90 l
Batch Size (fermenter): 20.31 l   
Bottling Volume: 19.31 l
Estimated OG: 1.062 SG
Estimated Color: 34.2 SRM
Estimated IBU: 32.4 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 75.0 %
Boil Time: 60 Minutes

Ingredients:
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Amt                   Name                                     Type          #        %/IBU         
4.02 kg               Pale Malt (2 Row) US (2.0 SRM)           Grain         1        70.4 %       
0.45 kg               Caramel/Crystal Malt - 20L (20.0 SRM)    Grain         2        7.8 %         
0.34 kg               Munich Malt - 10L (10.0 SRM)             Grain         3        5.9 %         
0.24 kg               Black (Patent) Malt (500.0 SRM)          Grain         4        4.2 %         
0.12 kg               Chocolate Malt (350.0 SRM)               Grain         5        2.1 %         
0.21 kg               Candi Sugar, Dark (275.0 SRM)            Sugar         6        3.7 %         
29.00 g               Goldings, East Kent [5.60 %] - Boil 45.0 Hop           7        17.6 IBUs     
29.00 g               Goldings, East Kent [5.60 %] - Boil 30.0 Hop           8        14.8 IBUs     
0.34 kg               Honey (add with 2 mins left in boil) [Bo Extract       9        5.9 %         
29.00 g               Liberty [4.90 %] - Boil 0.0 min          Hop           10       0.0 IBUs     
1.0 pkg               American Ale (Wyeast Labs #1056) [124.21 Yeast         11       -             


Mash Schedule: 00_BM20, Med Body, No sparge
Total Grain Weight: 5.71 kg
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Name                   Description                             Step Temperat Step Time     
Ferulic Acid Rest      Add 29.07 l of water and heat to 40.0 C 40.0 C        5 min         
Saccharification       Add 0.01 l of water and heat to 69.0 C  69.0 C        60 min       
Mash Out               Add 0.00 l of water and heat to 77.0 C  77.0 C        5 min         

Sparge: None
Notes:
------
Dilute the honey with boiling wort before adding - about 50/50 dilution. Add with 2 minutes remaining in boil.

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