Robust Porter – All Grain

Statistics

Comments

Racked to primary and took OG reading. Not as dark as I would have expected. More in the 23-25 SRM range (August 24, 2007). Even with 1.5 gallons of head space this one had a blowout (August 30, 2007).

Racked to secondary (September 1, 2007). Racked to keg (September 8, 2007). Started slow force carbonation to 1.7 volumes (October 6, 2007).

Malts and Grains

Amount Malt/Grain %
8.00 pounds British Maris Otter Pale Malt 69.7%
1.00 pounds Crystal Malt 40L 8.7%
0.50 pounds British Chocolate Malt 4.4%
1.50 pounds American Munich Malt 13.1%
0.35 pounds British Black Patent Malt 3.1%
0.13 pounds British Roasted Barley 1.1%
11.48 pounds Total Grain Weight 100%

Non-Fermentables

Amount Non-Fermentable Time
1 tsp. Gypsum 60 minutes

Hops

Amount Hop Time AA
1.00 ounces Challenger 60 min 7.1%
0.50 ounces Cascade 25 min 5.5%
0.50 ounces Cascade 10 min 5.5%
2.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
California Ale (WLP001) White Labs Liquid Slurry

Mash Infusion

Step Description Temp. Time
Infusion Single infusion, stirring every 20 minutes. 154° F 60 min.
Sparge Batch sparge X2. 170° F 40 min.

Procedure

  • 90 minute boil
  • Add hops according to schedule
  • Cool wort
  • Pitch yeast
  • Ferment at 66-68 in primary for 7 days
  • Transfer to secondary for another 7-14 days
  • Keg or bottle

Fermentation and Aging

Primary:
7 days @ 67° F
Secondary:
7 days @ 67° F
Age:
42 days @ 67° F

Anchorman Porter

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 3.8                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 6.6    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 7    
Post-Boil Amt: 5.25    
Boil Time: 60    
O.G.:      
Mash PH:      
Boil PH: