Robust Porter - Recipe Advice Needed

[Tao]

The bellow recipe is the robust porter recipe from the 'Brewing Classic Styles' book, has anyone made it? I have never made a Robust Porter before so any advice would be helpfull.



Recipe Specifications
--------------------------
Batch Size: 22.70 L
Boil Size: 29.14 L
Estimated OG: 1.071 SG
Estimated Color: 36.4 SRM
Estimated IBU: 27.9 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.33 kg Pilsner, Malt Craft Export (Joe White) (1.Grain 75.93 %
0.68 kg Munich, Light (Joe White) (9.0 SRM) Grain 9.69 %
0.45 kg Crystal (Joe White) (72.0 SRM) Grain 6.41 %
0.34 kg Chocolate Malt (Joe White) (381.0 SRM) Grain 4.84 %
0.22 kg Black (Patent) Malt (500.0 SRM) Grain 3.13 %
50.00 gm Goldings, East Kent [5.00 %] (60 min) Hops 23.1 IBU
21.00 gm Fuggles [5.00 %] (15 min) Hops 4.8 IBU
21.00 gm Goldings, East Kent [5.00 %] (0 min) Hops -
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale


Mash Schedule: Single Infusion, Full Body, No Mash Out
Total Grain Weight: 7.02 kg
----------------------------
Single Infusion, Full Body, No Mash Out
Step Time Name Description Step Temp
45 min Mash In Add 18.32 L of water at 74.7 C 66.0 C

 

[mika]

Think your mash temp is a bit low, otherwise looks pretty good. I'd try an use an english yeast if you've got it though. If you look in the 'Flavour of the week' subforum, you should find a thread on Robust porter. Might give you a few more ideas.

 

[kevo]

I made and extract and partial of that same recipe this morning.

Looks, smells and tastes great going into the fermenter.

I'm using Nottingham yeast and dropped the og to 1060, was shooting for 1058, but who cares? Dropped the ibus a tad too.

Just looking at his original recipe from the Jamil Show here, interesting to see how the portions of crystal, choc and black malts all changed from that original recipe.

Be interesting to see/taste the difference.

Kev

 

[Tao]

Thanks for the feedback. I might just shoot for 67C for the mash (66C is what they used) but i really should look into an english ale yeast.

 

[np1962]

Thanks for the feedback. I might just shoot for 67C for the mash (66C is what they used) but i really should look into an english ale yeast.

Or Irish Ale 1084 :icon_drool2:
Cheers
Nige

P.S. 67 - 68C for the mash temp.

 

[buttersd70]

choose your yeast first; then choose your mash temp, based on how attenuative the yeast is.

2c

 

[Cortez The Killer]

I made this which came out quite nicely

http://www.aussiehomebrewer.com/forum/inde...&recipe=897

Cheer

 

[Swinging Beef]

I dont reckon porters taste like porters unless they have brown malt in them.
They all just seem like a half arsed stout or too dark brown ale.
I have an imperial Rauch Porter batched and ready to brew for this weekend.

 

[tdh]

Here's my rule of thumb when it comes to Robust Porter -

10% crystal (Joe White CaraMunich is a fave or Weyermann CaraRed)
5% chocolate malt
2.5 % black malt
Balance pale ale malt
Mash mid 60's
Attenuative yeast (1028 or 1335)
My favourite tweaking is 25% Rauchmalz
BU:GU ratio of 3:4
Bittering with POR or Northern Brewer (USA NB even better)

tdh

 

[Sammus]

If this is your first one, I'd stick to the tried and true recipe in BCS that was developed by Jamil. They're all awesome bases to start on and tweak (the recipe's in that book), but I don't see the point on changing and tweaking things if this is your first go at the recipe, or the style in your case.

 

[cubbie]

Going to do this Monday but with wyeast 1084 which I have on hand.

 

[cubbie]

Folks I brewed this yesterday and had some puzzling results with my efficiencies so just after some thoughts from others.

Recipe

Recipe Specifics
----------------

Batch Size (L): 24.00 Wort Size (L): 24.00
Total Grain (kg): 6.28
Anticipated OG: 1.060 Plato: 14.77
Anticipated EBC: 76.0
Anticipated IBU: 3.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 28.24 L
Pre-Boil Gravity: 1.051 SG 12.65 Plato

Formulas Used
-------------
Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
75.6 4.75 kg. TF Maris Otter Pale Ale Malt UK 1.037 6
9.6 0.60 kg. Weyermann Munich I Germany 1.038 15
4.8 0.30 kg. TF Chocolate Malt UK 1.033 940
6.4 0.40 kg. Weyermann Caramunich I Germany 1.036 100
3.6 0.22 kg. TF Black Malt UK 1.033 1270


Grain was actually Bairds


Anyway as you can see I had my efficiency at 75% , however when I recorded it in the kettle (just after I came to the boil) I got 1.062 which Promash tells me is 100%. Now even if I reduce my recorded volume (which was 31L) by 4% to account for the expansion of the wort at 100c that still has my Eff above 93%

Is it possible to get an efficiency that high?

Post boil after coiling I recorded the volume at 24L and into the fermenter at about 21.5 and a gravity of 1.071 (86% efficiency). In the kettle (before losses) that equates to about 89-90%

1.071 plugged into the recipe give me an efficiency of 88%


Now to me these numbers just don't add up. I can see how a litre out in measurements here and there can make some difference, but the values all seem very high to me are these numbers possible in a homebrew setup?

Secondly how can a measurement in the Kettle go from 100% start of boil (or 93% -4% volume for cooling) to 89-90% end of boil?


If anyone can offer some clarity that would be great.

All my measurements where done with a refractometer and I had another 2 blokes check them.