Porter

September 8, 2017 5:04 pm Published by

Get ready for fall with a Porter.

A Porter beer is a darker style beer, which offers a strong beer but also a smooth drink, making this beer a perfect transition from summer to fall beers.

Robust Porter

  • Type: All Grain
  • Date: 4/16/2003
  • Batch Size: 5.00 gal
  • Brewer: Brad Smith
  • Boil Size: 5.00 gal

Ingredients

  1. Amount: 8 lb Pale Malt (2 row) Bel (3.2 SRM), Type: Grain, % or IBU: 72.72%
  2. Amount: 1 lb Black (Patent) Malt (500.0 SRM), Type: Grain, % or IBU: 9.09%
  3. Amount: 1 lb Caramel/Crystal Malt – 10L (10.0 SRM), Type: Grain, % or IBU: 9.09%
  4. Amount: .5 lb Chocolate Malt (350.00 SRM), Type: Grain, % or IBU: 4.55%
  5. Amount: .5 lb Munich Malt – 10L (10.0 SRM), Type: Grain, % or IBU: 4.55%
  6. Amount: 2 oz Fuggles [4.50%] (60 min), Type: Hops, % or IBU: 28.8 IBU
  7. Amount: .25 tsp Irish Moss (Boil 10.0 min, Type: Misc, % or IBU: N/A
  8. Amount: 1 Pkgs English Ale (White Labs #WLP002), Type: Yeast-Ale, % or IBU: N/A

Beer Profile

  • Est Original Gravity: 1.056 SG
  • Measured Original Gravity: 1.054 SG
  • Est Final Gravity: 1.018 SG
  • Measured Final Gravity: 1.018 SG
  • Estimated Alcohol by Vol: 4.90 %
  • Est Color: 44.9 SRM
  • Actual Alcohol by Vol: 4.69 %
  • Bitterness: 28.8 IBU
  • Calories: 244 cal/pint

Mash Profile

  • Mash Name: Single Infusion, Medium Body
  • Total Grain Weight: 11.00 lb
  • Sparge Water: 0.93 gal
  • Grain Temperature: 72.0 F
  • Sparge Temperature: 168.0 F
  • TunTemperature: 72.0 F
  • Adjust Temp for Equipment: FALSE
  • Mash PH: 5.4 PH

Single Infusion, Medium Body

Mash In

  • Step Time: 60 min
  • Description: Add 13.75 qt of water at 165.9 F
  • Step Temp: 154.0 F

Mash Out

  • Step Time: 10 min
  • Description: Add 8.80 qt of water at 193.1 F
  • Step Temp: 168.0 F

Carbonation and Storage

  • Carbonation Type: Kegged (Forced CO2)
  • Volumes of CO2: 2.3
  • Pressure/Weight: 10.6 PSI
  • Carbonation Used:
  • Keg/Bottling Temperature: 41.0 F
  • Age for: 28.0 days
  • Storage Temperature: 52.0 F

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This post was written by Zach Savastano

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