Mooseyard Robust Porter
Batch Size:
5 gal.
Brewed By: Mr.G
Efficiency:
60%
Mash
Malt Name
Wt. (lbs.)
% of Mash
Carafa 11
.75
4.3
CaraMunich (80L)
.5
2.9
CaraPils
1
5.8
Pale Malt 6-Row
12
69.6
Munich Malt (Dark)
3
17.4
Total Weight
17.25
Mash & Sparge Water info.
Strike Temp.
Mash In Gallons
Sparge Gallons
Sparge Temp.
170.4°F
5.0 gal.
3.8 gal.
170°F
Hops
Hop Variety
Alpha Acid %
Amt. (oz.)
Boil (min.)
Hop IBU
Fuggle - Pellet
5
1
60
19.2
Willamette - Pellet
5
0.5
60
9.6
Beer Stats
Estimated Beer Color
SG
ABV(%)
AA(%)
Balance Value (BV)
32 SRM
1.071
8.1
85.9
1.10
FG
IBU
Calories
Target BV
1.010
28.8
307
(per 16 oz. Pint)
1.28
Target Beer Style Info. & Typical Ingredients
PORTER
Robust Porter
SG Range: 1.048 to 1.065
FG Range: 1.012 to 1.016
IBU Range: 25 to 50
SRM Range: 22 to 35
May contain several malts, prominently dark roasted malts and grains, which often include black patent malt (chocolate malt and/or roasted barley may also be used in some versions). Hops are used for bittering, flavor and/or aroma, and are frequently UK or US varieties. Water with moderate to high carbonate hardness is typical. Ale yeast can either be clean US versions or characterful English varieties.
This information is derived from the BJCP Style Guidelines, 2008 edition, with permission of the copyright owner, Beer Judge Certification Program, Inc. The most current version of the full guidelines can be found on the BJCP website,
www.bjcp.org
.
Session Notes
Yeast Strain(s) Used: Windsor Danstar British Style
Fermentaion Temp: 68°F
add 8 ounces Malto-Dextrin for 60 minutes add 1 tsp Irish moss for last 15 minutes of boil