Robust Porter
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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12-B Porter, Robust Porter
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Min OG:
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1.048
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Max OG:
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1.065
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|
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Min IBU:
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25
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Max IBU:
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60
|
|
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Min Clr:
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22
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Max Clr:
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42
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Color in SRM, Lovibond
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Batch Size (Gal):
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5.00
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Wort Size (Gal):
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5.00
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Total Grain (Lbs):
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11.00
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|
|
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Anticipated OG:
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1.058
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Plato:
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14.18
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Anticipated SRM:
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46.5
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|
|
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Anticipated IBU:
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41.0
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|
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Brewhouse Efficiency:
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75
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%
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|
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Wort Boil Time:
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60
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Minutes
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|
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Evaporation Rate:
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15.00
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Percent Per Hour
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|
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Pre-Boil Wort Size:
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5.88
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Gal
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|
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Pre-Boil Gravity:
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1.049
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SG
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12.14 Plato
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
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%
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Amount
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Name
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Origin
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Potential
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SRM
|
|
72.7
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8.00 lbs.
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Pale Malt(2-row)
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America
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1.036
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2
|
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9.1
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1.00 lbs.
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Black Patent Malt
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America
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1.028
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525
|
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9.1
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1.00 lbs.
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Crystal 10L
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America
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1.035
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10
|
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4.5
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0.50 lbs.
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Chocolate Wheat
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Germany
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1.029
|
400
|
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4.5
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0.50 lbs.
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Munich Malt
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Germany
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1.037
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8
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
|
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2.00 oz.
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Fuggle
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Whole
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4.75
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41.0
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60 min
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White Labs WLP002 English Ale
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Profile:
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|
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Profile known for:
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|
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Calcium(Ca):
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0.0 ppm
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|
Magnesium(Mg):
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0.0 ppm
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Sodium(Na):
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0.0 ppm
|
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Sulfate(SO4):
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0.0 ppm
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|
Chloride(Cl):
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0.0 ppm
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biCarbonate(HCO3):
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0.0 ppm
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pH:
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0.00
|
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Mash Type:
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Single Step
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|
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Grain Lbs:
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11.00
|
|
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Water Qts:
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16.50
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Before Additional Infusions
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Water Gal:
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4.13
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.50
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Before Additional Infusions
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Rest
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Temp
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Time
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|
Saccharification Rest:
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154
|
60 Min
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Mash-out Rest:
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168
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10 Min
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Sparge:
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168
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0 Min
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Total Mash Volume Gal: 5.01 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
2tsp gypsum to mash
Don't forget the mash out
The recipe originally called for chocolate malt but this recipe is modified to use chocolate wheat - it's good!
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Generated with ProMash Brewing Software |