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First Brew, Porter Suggestions And Help

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Brocksmith

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So this is the recipe I'm hopefully lining up for my first brew, I'm aiming for a nice robust porter something along the lines of bridge rd's and wicked Elfs offerings with a bit of fresher hop to it as well.
I basically came up with this recipe myself so any help would be appreciated also it's using the brewmaster app on my iPad and there are some things I am dubious about mainly the water volumes and temps for mash in and sparge so once again let me know what you think.

Robust Porter
Style: Robust PorterOG: 1.062Type: All GrainFG: 1.016Rating: 4.0ABV: 6.03 %Calories: 203IBU's: 30.14Efficiency: 70 %Boil Size: 22.07 LColor: 35.5 SRM Batch Size: 18.93 LPreboil OG: 1.058Boil Time: 60 minutes


Grains & AdjunctsAmountPercentageNameTimeGravity5.00 kg83.33 %Fawcett Maris Otter Pale Malt60 mins1.0380.20 kg3.33 %Caramel/Crystal Malt - 30L60 mins1.0350.20 kg3.33 %Caramel/Crystal Malt -120L60 mins1.0330.20 kg3.33 %Fawcett Pale Chocolate60 mins1.0300.20 kg3.33 %Carafa II60 mins1.0320.20 kg3.33 %Roasted Barley60 mins1.025 HopsAmountIBU'sNameTimeAA %40.00 g22.58Goldings, East Kent60 mins5.0015.00 g7.56Sticklebract10 mins12.30 YeastsAmountNameLaboratory / ID1.0 pkgLondon AleWyeast Labs 1028
Mash ProfileMedium Body Infusion60 min @ 67.8C Add 15.65 L ( 2.91 L/kg ) water @ 77.7CSparge Sparge 14.82 L of 76.7C water over 60 mins Carbonation(none)


Sent from my iPad
 

Brocksmith

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Ergh apologies, thats what i get for trying to use my ipad here it is in a more understandable format. Any help/ideas appreciated. Also im a little confused with the whole boil/batch size as i generally thought you aimed to finish with about 22 litres not start the boil with it and end up with 18?

Robust Porter

Style: Robust Porter
OG: 1.062
Type: All Grain
Estimated FG: 1.016
ABV: 6.03 %
IBU's: 30.14
Efficiency: 70 %
Boil Size: 22.07 L
Color: 35.5 SRM
Batch Size: 18.93 L
Preboil OG: 1.058
Boil Time: 60 minutes



Grains & Adjuncts
Fawcett Maris Otter Pale Malt 5.00 kg 83.33 %
Caramel/Crystal Malt - 30L 0.20 kg 3.33 %
Caramel/Crystal Malt -120L 0.20 kg 3.33 %
Fawcett Pale Chocolate 0.20 kg 3.33 %
Carafa II 0.20 kg 3.33 %
Roasted Barley 0.20 kg 3.33 %


Hops

Goldings, East Kent. 60 mins 40.00 g 5.0%AA 22.58IBU

Sticklebract. 10 mins 15.00 g 12.30AA 7.56IBU


Yeasts

1.0 pkg London Ale Wyeast Labs 1028


Mash Profile

Medium Body Infusion 60 min @ 67.8C Add 15.65 L ( 2.91 L/kg ) water @ 77.7C

Sparge Sparge 14.82 L of 76.7C water over 60 mins
 

Spiesy

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Also im a little confused with the whole boil/batch size as i generally thought you aimed to finish with about 22 litres not start the boil with it and end up with 18?
Your batch size can be whatever size you like.
 

NewtownClown

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Now I am confused...

You designed the recipe yet are confused about the volume..

Many recipes are designed for a 5 gallon or 18.93 litres batch because that is exactly how much fits into a keg.

Depending on your system/process, a % of the water evaporates during the boil, thats why the gravity increases from pre- to post-boil.

Scale the recipe up if you want more wort into the fermenter.

Other than that, the recipe looks fine. Personally I prefer too keep roast barley out of porters and keep it in stouts. I personally use one of the Carafa specials.
 

pmastello

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Other than that, the recipe looks fine. Personally I prefer too keep roast barley out of porters and keep it in stouts. I personally use one of the Carafa specials.
I prefer to use Black Patent rather than Roasted barley or Carafa in Porters. But thats my personal opinion too!
Roasted barley in dry stout, Black patent in Porter and Carafa when I want minimal roast, just colour.

Maybe you could brew 3 versions with the 3 different dark grains. No wait, theres roasted wheat, roasted Rye too!
 

Brocksmith

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Now I am confused...

You designed the recipe yet are confused about the volume..

Many recipes are designed for a 5 gallon or 18.93 litres batch because that is exactly how much fits into a keg.

Depending on your system/process, a % of the water evaporates during the boil, thats why the gravity increases from pre- to post-boil.

Scale the recipe up if you want more wort into the fermenter.

Other than that, the recipe looks fine. Personally I prefer too keep roast barley out of porters and keep it in stouts. I personally use one of the Carafa specials.

Most of the volumes are just the presets in the app so I'll assume they are fine. And I'll maybe swap the roast barley out for some black patent by the sounds.
Cheers all
 
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