As per my edited post above here is the Robust Porter recipe.
Sorry,
Doc
Robust Porter
A ProMash Recipe Report
BJCP Style and Style Guidelines
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15-A Porter, Robust Porter
Min OG: 1.050 Max OG: 1.065
Min IBU: 25 Max IBU: 45
Min Clr: 30 Max Clr: 90 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (L): 23.50 Wort Size (L): 23.50
Total Grain (kg): 4.70
Anticipated OG: 1.043 Plato: 10.81
Anticipated SRM: 24.3
Anticipated IBU: 21.5
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 27.65 L
Pre-Boil Gravity: 1.037 SG 9.24 Plato
Formulas Used
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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
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
58.5 2.75 kg. Pale Malt(2-row) Great Britain 1.038 3
21.3 1.00 kg. Pilsener Germany 1.038 2
3.6 0.17 kg. Chocolate Malt Great Britain 1.034 475
0.6 0.03 kg. Roasted Barley Great Britain 1.029 575
16.0 0.75 kg. Crystal 75L Great Britian 1.034 75
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
14.00 g. Fuggle Pellet 4.50 2.4 15 min.
35.00 g. Cluster Whole 4.80 19.2 45 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Irish Moss Fining 15 Min.(boil)
Yeast
-----
White Labs WLP002 English Ale
Water Profile
-------------
Profile:
Profile known for:
Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm
pH: 0.00
Mash Schedule
-------------
Mash Type: Single Step
Grain kg: 4.70
Water Qts: 17.31 - Before Additional Infusions
Water L: 16.38 - Before Additional Infusions
L Water Per kg Grain: 3.49 - Before Additional Infusions
Saccharification Rest Temp : 66 Time: 90
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 78 Time: 60
Total Mash Volume L: 19.52 - Dough-In Infusion Only
All temperature measurements are degrees Celsius.