Busty Porter

2016-01-01 13.57.02I’ve built myself a new brewing system. It has been nothing but trial and error with it. The gas portion of the system is giving me a lot of its and I’m starting to get a twitch I believe. But all that aside, I am still making beer. Now that I’ve upgraded I’m making a lot more beer these days. Since I can brew double batches I’ve been pitching different yeasts into each carboy. It’s been very interesting to see how each one has come out.

What did I want to brew first on my new direct fired and recirculating mash getup? Something dark and something drinkable. I’m going to brew me a robust porter. I love a good porter. Here is to hoping the first brew on my new system quaffable.

Yes, I have slacked on getting my blogs up on the site. I’m going to work on a lot of them here in the next few days to get them out and caught up. Yes, this brew date was on New Years Day. But I’m still drinking this beer. I’ll have tasting notes up soon.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
12 gal 60 min 44.1 IBUs 36.0 SRM 1.061 1.013 6.3 %
Actuals 1.058 1.01 6.3 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Robust Porter 12 B 1.048 - 1.065 1.012 - 1.016 25 - 50 22 - 35 1.8 - 2.5 4.8 - 6.5 %


Name Amount %
Pale Malt (2 Row) US 21 lbs 73.68
Munich Malt 3 lbs 10.53
Caramel/Crystal Malt - 40L 2 lbs 7.02
Chocolate Malt 1.5 lbs 5.26
Black (Patent) Malt 1 lbs 3.51


Name Amount Time Use Form Alpha %
East Kent Goldings (EKG) 3.5 oz 60 min Boil Pellet 4.5
East Kent Goldings (EKG) 1.5 oz 60 min Boil Pellet 4.5
Willamette 1.5 oz 60 min Boil Pellet 5.1


Name Lab Attenuation Temperature
California Ale (WLP001) White Labs 77% 68°F - 73°F
Edinburgh Ale (WLP028) White Labs 73% 65°F - 70°F


Step Temperature Time
Mash In 152°F 60 min


Starkville Water Profile - Water machine in Wal-Mart
Recirculated Mashed at 152 degrees for 60 minutes.
Batched sparged at 170 degrees.

Brewed on 1/1/2016

Pithced WLP001 into one carboy
Pitched WLP028 into the other.