Harry Porter
Robust Porter

 

Type: All Grain

 Date: 01/27/2010

Batch Size: 5.00 gal

 Brewer: Larry
Boil Size: 6.41 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
Taste Rating(out of 50): 31.5 Brewhouse Efficiency: 72.30
Taste Notes: '10 NHC Entry 31.5
'10 IN. Brewer's Cup Entry 30
 

Ingredients

Amount Item Type % or IBU
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 73.13 %
1 lbs 8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 13.71 %
8.0 oz Barley, Flaked (1.7 SRM) Grain 4.57 %
8.0 oz Munich Malt - 10L (10.0 SRM) Grain 4.57 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 2.29 %
3.0 oz Black (Patent) Malt (500.0 SRM) Grain 1.74 %
0.50 oz Galena [12.20 %] (60 min) Hops 21.4 IBU
0.25 oz Galena [12.20 %] (30 min) Hops 8.2 IBU
0.25 oz Galena [12.20 %] (15 min) Hops 5.3 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.056 SG

 Measured Original Gravity: 1.056 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 5.41 % Actual Alcohol by Vol: 5.22 %
Bitterness: 34.9 IBU Calories: 252 cal/pint
Est Color: 26.1 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Medium Body Total Grain Weight: 10.94 lb
Sparge Water: 2.64 gal Grain Temperature: 58.0 F
Sparge Temperature: 168.0 F TunTemperature: 58.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
 

Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 13.68 qt of water at 172.8 F 154.0 F
10 min Mash Out Add 7.66 qt of water at 198.5 F 168.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.3
Pressure/Weight: 10.1 PSI Carbonation Used:
Keg/Bottling Temperature: 40.0 F Age for: 28.0 days
Storage Temperature: 50.0 F  
 

Notes
Transfered 2-3-10 1.016
Bottled/Kegged 2/21/10

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