Robust Porter Recipe/

[Greg2013]

Does this look ok ? 


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Simon Seaton's Porter Mk.2
Brewer: Greg Power/Simon Seaton.
Asst Brewer:
Style: Robust Porter
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 38.00 l
Post Boil Volume: 26.00 l
Batch Size (fermenter): 23.00 l   
Bottling Volume: 21.00 l
Estimated OG: 1.065 SG
Estimated Color: 63.1 EBC
Estimated IBU: 40.2 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 78.3 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
6.30 kg               Pale Malt (2 Row) UK (5.9 EBC)           Grain         1        88.9 %       
0.30 kg               Caramel/Crystal Malt -120L (225.0 EBC)   Grain         2        4.2 %         
0.30 kg               Roasted Barley (1367.0 EBC)              Grain         3        4.2 %         
0.19 kg               Wheat, Torrified (3.3 EBC)               Grain         4        2.7 %         
28.00 g               Magnum [12.00 %] - Boil 60.0 min         Hop           5        36.2 IBUs     
1.00 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        6        -             
25.00 g               East Kent Goldings (EKG) [5.00 %] - Stee Hop           7        4.1 IBUs     
1.0 pkg               Workhorse Beer Yeast (Mangrove Jack's #M Yeast         8        -             


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 7.09 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 19.49 l of water at 75.3 C          68.9 C        45 min       

Sparge: Batch sparge with 2 steps (7.11l, 19.50l) of 75.6 C water
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

[Qs]

No choccy malt or black patent? I could be way off here but with roasted barely instead are you not more in stout territory?

[Greg2013]

No choccy malt or black patent? I could be way off here but with roasted barely instead are you not more in stout territory?

I actually have plenty chocolate malt do you think i should add some then ? No patent malt though.

[Qs]

Yeah definitely. If you are keeping the same recipe and just adding chocolate I'd go with about .5kg. If you are just going to split between the roast and the choc I'd go 20 choc/10 roast barely.

[Greg2013]

Why so high with the chocolate malt,500gr seems like an awful lot ? I do have it to use but just curious why so much ?

6.30 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 1 86.4 %
0.30 kg Caramel/Crystal Malt -120L (225.0 EBC) Grain 2 4.1 %
0.30 kg Roasted Barley (1367.0 EBC) Grain 3 4.1 %
0.20 kg Chocolate Malt (886.5 EBC) Grain 4 2.7 %
0.19 kg Wheat, Torrified (3.3 EBC) Grain 5 2.6 %
28.00 g Magnum [12.00 %] - Boil 60.0 min Hop 6 35.8 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
25.00 g East Kent Goldings (EKG) [5.00 %] - Stee Hop 8 4.0 IBUs
1.0 pkg Workhorse Beer Yeast (Mangrove Jack's #M Yeast 9 -
25.00 g East Kent Goldings (EKG) [5.00 %] - Dry Hop 10 0.0 IBUs


That's what i got so far,i only added 200gr chocolate as i adjusted down the black roasted barley from the original recipe(one above not original) Not sure but would like to know is this now considered a stout or porter ?

Thsi is a heavy hitter for long term in the bottle,i do have some more of the ingredients above left over(actually had 700gr barley) and i will be throwing all them into some sort of a concotion for more immediate consumption once i have this one bubbling away.

[Qs]

I just think a robust porter should have more chocolate than black patent and definitely more than roast barley. Its not a strict rule though, if you want the roast barley to be more prominent go for it. The roasty character of the barley is just a little harsher, approaching acrid IMO. Something softer about the chocolate malt to me.

Is it a stout, is it a porter? I'm not sure, in beers like this its borderline. Does it matter though, are you going to enter it in a competition?

[winstonia]

This is the last one I did, based on Founders Porter. No carapils used. Still in fermenter so can't say much

4.3kg's of Maris Otter
0.56kg's Chocolate Malt
0.45kg's Munich
280 grams Carapils
170 grams Crystal 120L
113 grams Black patent

I wouldn't bother dry hopping

[Greg2013]

This is the brew schedule i went with in the end,i put it in as a FES as that seemed to fit what i was using best on Beersmith though not sure it is strictly a stout,i decided in the end to use two packs of yeast due to high OG,one MJ 10 and one Gervin GV12.Also i dry hopped with 50gr EKG on day 4 for 7 days. It looks and smells good so far however according to BS i should expect an FG of 1020 which to me seems very high ?

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
6.30 kg               Pale Malt (2 Row) UK (5.9 EBC)           Grain         1        85.3 %       
0.30 kg               Caramel/Crystal Malt -120L (225.0 EBC)   Grain         2        4.1 %         
0.30 kg               Chocolate Malt (886.5 EBC)               Grain         3        4.1 %         
0.30 kg               Roasted Barley (1367.0 EBC)              Grain         4        4.1 %         
0.19 kg               Wheat, Torrified (3.3 EBC)               Grain         5        2.6 %         
30.00 g               Herkules [12.00 %] - Boil 60.0 min       Hop           6        37.1 IBUs     
30.00 g               East Kent Goldings (EKG) [5.00 %] - Boil Hop           7        10.3 IBUs     
1.22 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        8        -             
19.00 g               Columbus (Tomahawk) [12.00 %] - Steep/Wh Hop           9        7.8 IBUs     
1.0 pkg               Nottingham (Danstar #-) [23.66 ml]       Yeast         10       -             
1.0 pkg               Workhorse Beer Yeast (Mangrove Jack's #M Yeast         11       -             
50.00 g               East Kent Goldings (EKG) [5.00 %] - Dry  Hop           12       0.0 IBUs     


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 7.39 kg

[Qs]

Did a robust porter today, about to clean up now. Here is the recipe. It might look a lot because I have fairly low efficiency when I no sparge. Ended up a bit high today though at 1.068.

Batch Size: 23.00 l   
Estimated OG: 1.064 SG
Estimated Color: 41.5 SRM
Estimated IBU: 37.6 IBUs
           
5.00 kg               Pale Malt, Maris Otter    65.3 %       
1.25 kg               Munich Malt  16.3 %       
0.65 kg               Caramel/Crystal Malt - 40L 8.5 %         
0.35 kg               Chocolate Malt 4.6 %         
0.25 kg               Black (Patent) Malt 3.3 %         
0.15 kg               Chocolate Malt 2.0 %         
50.00 g               Goldings, East Kent [5.00 %] - Boil 60.0 Hop 32.7 IBUs     
25.00 g               Willamette [5.70 %] - Boil 15.0 min   5.0 IBUs               
20.00 g               Goldings, East Kent [5.00 %] - Boil 0.0 0.0 IBUs     
12.00 g               Willamette [5.70 %] - Boil 0.0 min 0.0 IBUs     
1.0 pkg               California Ale V (White Labs #WLP051)

[Greg2013]

Did a robust porter today, about to clean up now. Here is the recipe. It might look a lot because I have fairly low efficiency when I no sparge. Ended up a bit high today though at 1.068.

Batch Size: 23.00 l   
Estimated OG: 1.064 SG
Estimated Color: 41.5 SRM
Estimated IBU: 37.6 IBUs
           
5.00 kg               Pale Malt, Maris Otter    65.3 %       
1.25 kg               Munich Malt  16.3 %       
0.65 kg               Caramel/Crystal Malt - 40L 8.5 %         
0.35 kg               Chocolate Malt 4.6 %         
0.25 kg               Black (Patent) Malt 3.3 %         
0.15 kg               Chocolate Malt 2.0 %         
50.00 g               Goldings, East Kent [5.00 %] - Boil 60.0 Hop 32.7 IBUs     
25.00 g               Willamette [5.70 %] - Boil 15.0 min   5.0 IBUs               
20.00 g               Goldings, East Kent [5.00 %] - Boil 0.0 0.0 IBUs     
12.00 g               Willamette [5.70 %] - Boil 0.0 min 0.0 IBUs     
1.0 pkg               California Ale V (White Labs #WLP051)

Looks like we are both going to end up with some heavy hitting brews 

[Qs]

Yeah I'll meet you a ditch somewhere 

[Greg2013]

Yeah I'll meet you a ditch somewhere 

There will be no fear of us anyway we will be well pickled with this lot

[cruiscinlan]

I'm surprised by the dry hopping for a porter, isn't it the case that most dark beers would only have bittering additions?

[Greg2013]

I'm surprised by the dry hopping for a porter, isn't it the case that most dark beers would only have bittering additions?

Perhaps but i had plenty so i thought why not.

[Qs]

I'm surprised by the dry hopping for a porter, isn't it the case that most dark beers would only have bittering additions?

Not really. There are a lot of dark styles that have some hop flavour and even aroma. I pretty much always add some sort of mid to late boil hops to a porter.