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King Kong Porter System


Details

Beer Style
12B Robust Porter (BJCP)
Brewing Method
Extract 
Brew Type
Ale 
Recipe Volume
5 gal 
Boil Volume
3.5 gal 
Boil Time
60 min 
Actual Extract
418.0 points
Anticipated OG
1.082 SG
Boil SG
1.117 SG (at start of boil)
Anticipated Color
37.3 SRM     
Estimated IBU
52.3 IBU
Estimated FG
1.021 SG
Estimated Alcohol
8.0 %abv
Fermentation
Primary 4 d, Secondary 7 d, and Lager 28 d

Style Compliance

12B Robust Porter
Original Gravity
1.048-1.065 SG
Final Gravity
1.012-1.016 SG
Alcohol
4.8-6.5 %abv
Bitterness
25.0-50.0 IBU
Color
22.0-35.0 SRM
 
OG
1.082 SG High
FG
1.021 SG High
Alcohol
8.0 %abv High
Bitterness
52.3 IBU High
Color
37.3 SRM High
Overall Compliance: 0.0%

Fermentables

Name Amount Color Potential % Grist
Briess DME Dark 9 lbs 30.0 °L 43 ppg 90.0 %
Dingemans Chocolate 0.75 lbs 340.0 °L 30 ppg 7.5 %
Briess Caramel 80L 0.25 lbs 80.0 °L 34 ppg 2.5 %
Totals 10.0 lbs 418.0 points 100%

Fermentables

Name: Briess DME Dark
Amount: 9 lbs
Color: 30.0 °L
Potential: 43 ppg
% Grist90.0 %
Name: Dingemans Chocolate
Amount: 0.75 lbs
Color: 340.0 °L
Potential: 30 ppg
% Grist7.5 %
Name: Briess Caramel 80L
Amount: 0.25 lbs
Color: 80.0 °L
Potential: 34 ppg
% Grist2.5 %
Totals
Amount: 10.0 lbs
Potential: 418.0 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Chinook 1.80 oz @ 10.7 %AA (18.0 AAU) 46.9 (12.1 %) Boil 60 min
Willamette 1.00 oz @ 4.5 %AA (4.0 AAU) 5.4 (6.3 %) Boil 15 min
Willamette 0.50 oz @ 5.5 %AA (2.5 AAU) 0.0 (0.0 %) Boil 0 min
Totals 3.3 oz
Hop: Chinook
Amount: 1.8 oz
%AA: 10.7
When: Boil
Time: 60 min
Hop: Willamette
Amount: 1 oz
%AA: 4.5
When: Boil
Time: 15 min
Hop: Willamette
Amount: 0.5 oz
%AA: 5.5
When: Boil
Time: 0 min
Totals
Amount: 3.3 oz

Yeast

Name Attenuation When
Wyeast 1007 German Ale 75 % Primary
Name: Wyeast 1007 German Ale
Attenuation: 75 %
When: Primary