Style: Robust Porter
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Boil Size: 7.89 gal
Post Boil Volume: 6.76 gal
Batch Size (fermenter): 5.50 gal
Estimated OG: 1.062 SG
Estimated Color: 28.2 SRM
Estimated IBU: 29.4 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 82.7 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
2.90 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
2.20 g SPARGE - Calcium Chloride (Mash 60.0 min Water Agent 3 -
1.50 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 4 -
1.10 g SPARGE - Gypsum (Calcium Sulfate) (Mash Water Agent 5 -
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 6 74.1 %
1 lbs 4.0 oz Wheat Malt, Ger (2.0 SRM) Grain 7 9.3 %
12.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 8 5.6 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 9 3.7 %
8.0 oz Chocolate Malt (450.0 SRM) Grain 10 3.7 %
8.0 oz English Chocolate Malt (325.0 SRM) Grain 11 3.7 %
0.60 oz Galena [14.50 %] - Boil 60.0 min Hop 12 25.2 IBUs
0.25 oz Cascade [6.20 %] - Boil 30.0 min Hop 13 3.4 IBUs
0.25 oz Mt. Hood [5.70 %] - Boil 5.0 min Hop 15 0.8 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [124 Yeast 16 -
Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 13 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 5.86 gal of water at 165.3 F 152.0 F 60 min
Sparge: Fly sparge with 4.45 gal water at 168.0 F
All in all, the brew day went pretty well. I'm getting used to my setup a bit more and hit all my temps. Somehow, my hydrometer sprung a leak and was reading 1.030 into the fermenter. A double check with the refractometer put me at 1.055. Not what I was shooting for, but a hell of a lot better than 1.030.I still need to figure out why my efficiency is down around the low 60's. I was used to around 75% with my last setup....
