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Robust Porter 3 System


Details

Beer Style
12B Robust Porter (BJCP)
Brewing Method
All grain 
Brew Type
Ale 
Recipe Efficiency
70%
Recipe Volume
5.5 gal 
Boil Volume
6.68 gal 
Boil Time
70 min 
Maximum Extract
539.0 points
Potential Extract
377.3 points (70% from recipe)
Anticipated OG
1.069 SG
Boil SG
1.056 SG (at start of boil)
Anticipated Color
61.1 SRM     
Estimated IBU
38.3 IBU
Estimated FG
1.016 SG
Estimated Alcohol
6.8 %abv
Fermentation
Primary 25 d, Secondary 7 d, and Lager 28 d
Mash
60 m @ 154 tempF

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
1.069 SG High
FG
1.016 SG High
Alcohol
6.8 %abv High
Bitterness
38.3 IBU
Color
61.1 SRM Too High
Overall Compliance: 20.0%

Fermentables

Name Amount Color Potential % Grist
Briess 2-Row 9 lbs 1.8 °L 37 ppg 59.0 %
Weyermann Dehusked Carafa II 1 lbs 430.0 °L 32 ppg 6.6 %
Briess Caramel 40L 1 lbs 40.0 °L 34 ppg 6.6 %
Muntons Crystal 1 lbs 56.0 °L 33 ppg 6.6 %
Dingemans Chocolate 1 lbs 340.0 °L 30 ppg 6.6 %
Gambrinus Munich Light 1 lbs 10.0 °L 37 ppg 6.6 %
Briess Caramel 120L 0.75 lbs 120.0 °L 32 ppg 4.9 %
Briess Black Barley 0.5 lbs 500.0 °L 32 ppg 3.3 %
Totals 15.3 lbs 539.0 points 100%

Fermentables

Name: Briess 2-Row
Amount: 9 lbs
Color: 1.8 °L
Potential: 37 ppg
% Grist59.0 %
Name: Weyermann Dehusked Carafa II
Amount: 1 lbs
Color: 430.0 °L
Potential: 32 ppg
% Grist6.6 %
Name: Briess Caramel 40L
Amount: 1 lbs
Color: 40.0 °L
Potential: 34 ppg
% Grist6.6 %
Name: Muntons Crystal
Amount: 1 lbs
Color: 56.0 °L
Potential: 33 ppg
% Grist6.6 %
Name: Dingemans Chocolate
Amount: 1 lbs
Color: 340.0 °L
Potential: 30 ppg
% Grist6.6 %
Name: Gambrinus Munich Light
Amount: 1 lbs
Color: 10.0 °L
Potential: 37 ppg
% Grist6.6 %
Name: Briess Caramel 120L
Amount: 0.75 lbs
Color: 120.0 °L
Potential: 32 ppg
% Grist4.9 %
Name: Briess Black Barley
Amount: 0.5 lbs
Color: 500.0 °L
Potential: 32 ppg
% Grist3.3 %
Totals
Amount: 15.3 lbs
Potential: 539.0 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Golding 1.00 oz @ 5.0 %AA (5.0 AAU) 15.4 (27.5 %) Boil 60 min
Golding 1.00 oz @ 5.0 %AA (5.0 AAU) 14.2 (25.2 %) Boil 45 min
Golding 0.50 oz @ 5.0 %AA (2.5 AAU) 5.9 (21.1 %) Boil 30 min
Golding 0.50 oz @ 5.0 %AA (2.5 AAU) 2.8 (10.0 %) Boil 10 min
Totals 3.0 oz
Hop: Golding
Amount: 1 oz
%AA: 5.0
When: Boil
Time: 60 min
Hop: Golding
Amount: 1 oz
%AA: 5.0
When: Boil
Time: 45 min
Hop: Golding
Amount: 0.5 oz
%AA: 5.0
When: Boil
Time: 30 min
Hop: Golding
Amount: 0.5 oz
%AA: 5.0
When: Boil
Time: 10 min
Totals
Amount: 3.0 oz

Yeast

Name Attenuation When
White Labs WLP001 California Ale 76 % Primary
Name: White Labs WLP001 California Ale
Attenuation: 76 %
When: Primary
 

Additives

Name Amount When Time
Calcium Carbonate 0.1 tsp Mash 60 min
Calcium Carbonate 1 tsp Mash 5 min
Whirlfloc 1 each Boil 15 min
Name: Calcium Carbonate
Amount: 0.1 tsp
When: Mash
Time: 60 min
Name: Calcium Carbonate
Amount: 1 tsp
When: Mash
Time: 5 min
Name: Whirlfloc
Amount: 1 each
When: Boil
Time: 15 min
 

Flavorings

Name Amount When Time
Oak Chips 1 oz Secondary 7 d
Name: Oak Chips
Amount: 1 oz
When: Secondary
Time: 7 d
 
Recipe Source: Chris Love