Smoked Robust Porter
Posted: Sun Oct 14, 2012 6:23 pm
This is the smoked porter I brought to the October meeting at Chalmers place. It's from BCS.
Recipe Specifications
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Boil Size: 28.44 l
Post Boil Volume: 24.96 l
Batch Size (fermenter): 21.00 l
Bottling Volume: 19.49 l
Estimated OG: 15.825 Plato
Estimated Color: 35.2 SRM
Estimated IBU: 36.3 IBUs
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
7 lbs 7.5 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 54.0 %
2 lbs 10.2 oz Smoked Malt (9.0 SRM) Grain 2 19.0 %
14.1 oz Caramel/Crystal Malt - 30L (30.0 SRM) Grain 3 6.3 %
14.1 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 6.3 %
14.1 oz Munich Malt (9.0 SRM) Grain 5 6.3 %
10.5 oz Chocolate Malt (350.0 SRM) Grain 6 4.8 %
7.0 oz Black (Patent) Malt (500.0 SRM) Grain 7 3.2 %
1.50 oz Goldings, East Kent [5.00 %] - Boil 60.0 Hop 8 21.4 IBUs
0.75 oz Willamette [5.50 %] - Boil 30.0 min Hop 9 9.1 IBUs
0.75 oz Willamette [5.50 %] - Boil 15.0 min Hop 10 5.8 IBUs
0.40 oz Goldings, East Kent [5.00 %] - Aroma Ste Hop 11 0.0 IBUs
0.40 oz Willamette [5.50 %] - Aroma Steep 0.0 mi Hop 12 0.0 IBUs
1.5 pkg Safale American (DCL/Fermentis #US-05) Yeast 13 -
Mash Schedule: BIAB, Medium Body
Total Grain Weight: 13 lbs 13.4 oz
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Name Description Step Temperatur Step Time
Saccharification Add 32.28 l of water at 162.8 F 154.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
