an All Grain Robust Porter by RBClay
Used 2.5G filtered tap and 1.5G R/O for mash. pH after 20 min was 4.9 (add.3 for temp).
Sparge water was 2.5 filtered tap and 2.75 R/O. Forgot to adjust pH. Measured at 7 halfway through.
Had planned to use London Ale 1028 cake from brown porter, but that yeast/beer was infected. Used slurry of WY 1084 Irish Ale harvested 1/6/13 from Irish Draught Ale kit.
9 deg. B after 4 days.
| Amount | Fermentable | Maltster | Use | PPG | Color |
|---|---|---|---|---|---|
| 7.5 lb | Pale Ale malt (2-row) CAN | Any | Mash | 37 | 4 °L |
| 1.5 lb | Brown Malt | Thomas Fawcett & Sons | Mash | 32 | 56 °L |
| 1.0 lb | Munich Malt | Simpson's | Mash | 35 | 7 °L |
| 0.9 lb | Chocolate | Any | Mash | 29 | 350 °L |
| 0.5 lb | Caramel/Crystal Malt - medium | Any | Mash | 34 | 60 °L |
| 0.5 lb | Wheat, midnight | Any | Mash | 34 | 350 °L |
| 0.4 lb | Black Malt | Briess | Mash | 32 | 500 °L |
| 0.2 lb | Special B Malt | Any | Mash | 30 | 180 °L |
| 0.2 lb | Caramel/Crystal Malt -extra dark | Any | Mash | 33 | 120 °L |
| Amount | Hop | Time | Use | Form | AA |
|---|---|---|---|---|---|
| 0.75 oz | Yakima Magnum | 60 min | Boil | Pellet | 13.1% |
| 1.0 oz | Willamette '12 | 10 min | Boil | Leaf | 4.0% |
| 1.0 oz | Goldings '12 | 5 min | Boil | Leaf | 5.0% |
| 0.5 oz | Willamette '12 | 5 min | Boil | Leaf | 4.0% |
| 1.0 oz | Goldings '12 | 0 min | Boil | Leaf | 5.0% |
| 0.5 oz | Willamette '12 | 0 min | Boil | Leaf | 4.0% |
| Name | Lab/Product | Attenuation |
|---|---|---|
| Irish Ale | Wyeast 1084 | 73.0% |
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