29
Style Comparison
Low
High
OG
1.048
1.046 1.065
FG
1.012
1.012 1.016
IBU
25
38.0 55
SRM
22
29.0 40
ABV
4.8
4.4 6
CO2
1.8
2.2 2.5
Type: All Grain
Style: BJCP 2004 -
Robust Porter Recipe Notes: Trying to get rid of old grain.
Using wheat kernels (not flaked wheat).
Light crystal is Hugh Baird Carastan 13-17°L.
Thomas Fawcett 60°L is a
Tasting Notes:
Status Testing
Rating
25 Out of 50
(1 Votes) -
Rate The Recipe
Brewer Alexandre Enkerli
Boil Size 6.08 Gal
Boil Time 60 mins
Batch Size 5.02 Gal
Primary 4 days at 143.6 °F
Secondary 14 days at 143.6 °F
Tertiary
Lager/Condition
Calories (12oz) 151
%
Weight
Grain
Type
Color
44.2%
3.81 lbs Pilsner (2 Row) Ger Grain
2
11.3%
15.52 oz Munich Malt - 10L Grain
10
11%
15.17 oz Vienna Malt Grain
3.5
10.7%
14.82 oz Wheat, Flaked Grain
1.6
7.7%
10.58 oz Special B Malt Grain
180
6.9%
9.52 oz Crystal Malt - 60L (Thomas Fawcett) Grain
60
3.8%
5.29 oz Chocolate Malt Grain
450
3.1%
4.23 oz Caramel/Crystal Malt - 10L Grain
15
1.3%
1.76 oz Black (Patent) Malt Grain
500
Weight
Name
Time
Type
Use
None
Weight
Hop
Notes
Form
AA%
Boil Time
61729.56 lbs Challenger Boil
Plug
8.30
60 mins
30864.78 lbs Challenger Boil
Plug
8.30
10 mins
30864.78 lbs Challenger Boil
Plug
8.30
2 mins
Lab
Product
Name
Type
Form
DCL Yeast
S-05 SafAle American Ale
Ale
Dry
Water Profile
Ca
Mg
Na
SO4
Cl
HCO3
pH
None
Mash: Single Infusion
Name
Type
Target Temp
Time
Mash In
Infusion
158 °F
60 mins
Mashout: 170.6 °F
Submitted By: Enkerli On 6/7/09
