Sinking Kitchen

	Sinking Kitchen

29
SRM

	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:

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Status	Testing
Rating	25 (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
Last Updated: 7/8/09