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Recipe Information edit

Details

Name: #052 Hypothetic-AL (19/03/16) Brewer: alistairfielden Brew Date:
  IBU Formula: Rager Units: metric Private: Yes

Boil

Boil Volume: 25 l Boil Length: 60 min. Target Volume: 22 l

Style

Name: Robust Porter Category: Porter - 12B Type: Ale

Notes

Mash Type: Single Step

Grain Lbs: 9.25
Water Qts: 12.00 - Before Additional Infusions
Water Gal: 3.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions

Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 170 Time: 10
Sparge Temp : 175 Time: 10


Total Mash Volume Gal: 3.74 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

NOTES:

Coal Porter is a scaled version of the well-liked recipe I brewed at the now-defunct Black Rock Microbrewery & Restaurant in Wilkes-Barre, PA.

Relatively light-bodied - in fact, everything is on the low end of the BJCP category standards for Robust Porter - it's a very satisfying session Porter which continues to be well-received. Just this past weekend (April 25, 2009), five gallons was consumed in about two hours.

All-grain versions use Fawcett's malts, as that's the English maltster I prefer.

A simple, single-infusion mash can be used, so long as well-modified English or American pale malts are used. I batch-sparge; if you fly-sparge, or have efficiencies different than mine, don't forget to keep that in mind in your version.

This also lends itself well to extract/steep techniques. Simply substitute 6 lbs of malt extract syrup for the pale malt and steep the specialty grains. I've used Briess Gold LME in the past, and it's been exactly the same flavor.

I shoot for 5.5 gallons in the fermenter, because I generally lose a half-gallon in trub and syphon loss.

For serving, avoid over-carbonation. I don't like to go above 2 volumes on draught or 2.5 in bottles. Over-carbonation accentuates the bitterness of the hops and roasted malts to the detriment of the beer.

Fermentables add

Variety Amount Color Potential SG Grist%  
Maris Otter4 kg 500 g3 °L1.0381.04985%
Roasted Barley270 g300 °L1.0251.0025%
Black Malt250 g500 °L1.0251.0025%
Chocolate Malt125 g350 °L1.0341.0012%
Flaked Barley125 g1 °L1.0321.0012%
Total 5 kg 270.00 g
35 SRM
  1.055    

Hops add

Hops Amount AA% Use Time Type IBU  
Fuggles (Uk)42 g4.5Boil60 min.Whole20
Fuggles (Uk)42 g4.5Boil30 min.Whole16
Fuggles (Uk)45 g4.5Boil10 min.Whole11
Total 129.00 g         47  

Yeasts add

Yeast Attenuation% Flocculation Min Temperature Max Temperature  
Safale S-0479Very High59 °C75 °C

Miscs Add

Misc Type Amount Use Time  
Irish MossFining2 gBoil10 min.

Mash Information edit

Details

Name: #052 Hypothetic-AL (19/03/16) Brewer: alistairfielden Brew Date:
  Boil Volume: 25 l Units: metric Thermal Loss: 3°C
  Mash Efficiency: 75% Mash Method: Single Infusion Sparge Method: fly
  Grain Temp: 75 °C Initial Grist Ratio: 1.50 l/kg Absorption Rate: 0.15 l/kg

Notes

Mash Steps add

Step Name Type Length Target Temp Infusion Amount Infusion Temp Grist Ratio  
Saccharificationinfusion60 min.68.3 °C7.91 l68.2 °C1.50
Total   1 hour   7.91 l (runoff: 7.11 l)    

Sparge Steps add

Step Name Target Temp Water Amount  
Saccharification68.3 °C7.13 l
Total   7.13 l  

Type

all-grain

OG

1.055
style
1.048 - 1.065

FG

1.012
style
1.012 - 1.016

Color

35 SRM
style
22 - 35

IBU

47
style
25 - 50

ABV

5.6%
style
4.8 - 6.5

Cal.

181
per 12oz.