RecipeDB - RobPo

[Barry]

RobPo

Porter - Robust Porter
All Grain

13 Votes

Brewer's Notes

Mashed at 65oC for 80 mins, 68oc for 10 mins. Fermented at 22-24oC due to summer conditios. This porter went well in a couple of comps this year. (I only give recipes of beers that independently have proved to be OK). The 'conditioning' refers to time in the bottle before they start to mature. I don't cold condition ales before bottling. I actually used 100 gms of rolled oats, not oat malt, but couldn't find it on the lists.

Malt & Fermentables

%	KG	Fermentable
	4.5 kg	TF Maris Otter Pale Malt
	0.6 kg	TF Chocolate Malt
	0.4 kg	TF Amber Malt
	0.3 kg	Weyermann Caraaroma
	0.1 kg	Weyermann Melanoidin
	0.1 kg	TF Pale Oat Malt

Hops

Time	Grams	Variety	Form	AA
	50 g	Goldings, East Kent (Pellet, 5.0AA%, 60mins)
	10 g	Target (Pellet, 11.0AA%, 60mins)
	10 g	Northern Brewer (Pellet, 8.5AA%, 60mins)
	10 g	Goldings, East Kent (Pellet, 5.0AA%, 5mins)

Yeast

100 ml

White Labs WLP004 - Irish Ale

Misc

	0.5 tablet	Whirfloc
	0.25 tsp	Yeast Nutrient

24L Batch Size

Brew Details

• Original Gravity 1.056 (calc)
• Final Gravity 1.016 (calc)
• Bitterness 46.5 IBU
• Efficiency 74%
• Alcohol 5.19%
• Colour 83 EBC
• Batch Size 24L

Fermentation

• Primary 11 days
• Secondary 11 days
• Conditioning 4 days

 

[christmasbender]

hi

i am looking to make a smoked porter and was thinking about using this recipe and adding some smoked malt. if i were to bring the base malt back to 4kg and add in 500g of smoked malt would this be ok? never used the smoked malt before so not sure if this is too much or too little.

any advice is much appreciated

cheers

christmasbender

 

[christmasbender]

bump

in my op i was referring to weyerrmann smoked malt which i have read the smoke is quite subdued. would peat smoked malt, which i have read is much more potent, be better?

cheers,

christmasbender

 

[christmasbender]

bump bump....!

any smoked malt experts out there willing to impart some knowledge?

cheers

christmasbender

 

[jayse]

peat is a totally different beast to the ussuall beechwood smoked of hoephner and weyermann, beechwood smoke is like many smallgoods in flavour and much more suited I think.
The alder wood used in the alaskan porter is also awesome, i liken that to a more sweet honey smoked smooth ham style rather than the slightly rougher general smoke you get wih many other smallgoods. Apple is said to be similar.

500g in a porter would not even be noticable really, I'd proberly start with around 15%, around 1-1.5kg and go from there. Most smoked beers with the weyermann that are after a reasonble hit of smoke would use around 50% but for your hint in a porter go 15% and work from there.

 

[christmasbender]

peat is a totally different beast to the ussuall beechwood smoked of hoephner and weyermann, beechwood smoke is like many smallgoods in flavour and much more suited I think.
The alder wood used in the alaskan porter is also awesome, i liken that to a more sweet honey smoked smooth ham style rather than the slightly rougher general smoke you get wih many other smallgoods. Apple is said to be similar.

500g in a porter would not even be noticable really, I'd proberly start with around 15%, around 1-1.5kg and go from there. Most smoked beers with the weyermann that are after a reasonble hit of smoke would use around 50% but for your hint in a porter go 15% and work from there.

nice one jayse - really appreciate the advice

cheers

christmasbender

 

[rowanb]

Lovely drop. Thanks Barry.

 

[mikem108]

Had this beer brewed by Andrew(?) at the case swap, was finished off with Brett, mmmmm mighty tasty, will have to do my own version, no wonder porter was so popular back in its day but it was probably never this good !

 

[raven19]

Following feedback on my first version of this a few years back I have tweaked my next version of this recipe - pitched the yeast tonight.

The unfermented sample tasted just gorgeous with great choccy hits!


Style: Robust Porter


Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 29.95 L
Estimated OG: 1.050 SG
Estimated Color: 71.5 EBC
Estimated IBU: 38.1 IBU
Brewhouse Efficiency: 60.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Pilsner (4.0 EBC) Grain 75.77 %
0.60 kg Choc Pale (500.0 EBC) Grain 9.09 %
0.30 kg Biscuit Malt (23.0 EBC) Grain 4.55 %
0.30 kg Caraaroma (350.0 EBC) Grain 4.55 %
0.20 kg Oats, Flaked (2.0 EBC) Grain 3.01 %
0.10 kg Black (1300.0 EBC) Grain 1.52 %
0.10 kg Melanoidin (70.0 EBC) Grain 1.52 %
22.00 gm Magnum [14.00 %] (60 min) Hops 32.7 IBU
18.00 gm Challenger [5.60 %] (15 min) Hops 5.3 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
0.50 tsp Yeast Nutrient (Boil 15.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale


Mash Schedule: 1 RIMS - Single Infusion temp
Total Grain Weight: 6.60 kg
----------------------------
1 RIMS - Single Infusion temp
Step Time Name Description Step Temp
60 min Mash In Add 19.80 L of water at 72.6 C 67.0 C
10 min Mash Out Heat to 78.0 C over 5 min 78.0 C

 

[shacked]

I had a crack at this and it turned out really nicely. Slightly modified recipe (hops) below.


Barry's RobPo
Robust Porter

Recipe Specs
----------------
Batch Size (L): 24.0
Total Grain (kg): 6.000
Total Hops (g): 75.00
Original Gravity (OG): 1.054 (°P): 13.3
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol by Volume (ABV): 5.31 %
Colour (SRM): 34.4 (EBC): 67.8
Bitterness (IBU): 45.4 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 90

Grain Bill
----------------
4.500 kg Maris Otter Malt (75%)
0.600 kg Chocolate (10%)
0.400 kg Amber Malt (6.67%)
0.300 kg Caraaroma (5%)
0.100 kg Flaked Oats (1.67%)
0.100 kg Melanoidin (1.67%)

Hop Bill
----------------
40.0 g East Kent Golding Pellet (4.7% Alpha) @ 60 Minutes (Boil) (1.7 g/L)
25.0 g Northdown Pellet (8.1% Alpha) @ 60 Minutes (Boil) (1 g/L)
10.0 g East Kent Golding Pellet (4.7% Alpha) @ 5 Minutes (Boil) (0.4 g/L)

Misc Bill
----------------
Whirlfloc Tablet @ 15 Minutes (Boil)

Single step Infusion at 65°C for 90 Minutes.
Fermented at 20°C with Safeale S-04


Recipe Generated with BrewMate