I’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 % |
Fermentables
| 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 |
Hops
| 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 |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| California Ale (WLP001) | White Labs | 77% | 68°F - 73°F |
| Edinburgh Ale (WLP028) | White Labs | 73% | 65°F - 70°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Mash In | 152°F | 60 min |
Notes
| 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. |
Download
| Download this recipe's BeerXML file |