Smoked Robust Porter
| BJCP Style and Style Guidelines |
15-A Porter, Robust Porter
| Min OG: | 1.050 | Max OG: | 1.065 | |
| Min IBU: | 25 | Max IBU: | 45 | |
| Min Clr: | 30 | Max Clr: | 90 | Color in SRM, Lovibond |
| Recipe Specifics |
| Batch Size (Gal): | 6.00 | Wort Size (Gal): | 6.00 |
| Anticipated OG: | 1.065 | Plato: | 15.86 |
| Anticipated SRM: | 39.0 | ||
| Anticipated IBU: | 34.6 | ||
| Wort Boil Time: | 90 | Minutes |
| Grain/Extract/Sugar |
| % | Amount | Name | Origin | Extract | SRM |
| 54.0 | 8.50 lbs. | Pale Malt(2-row) | Great Britain | 1.036 | 3 |
| 19.0 | 3.00 lbs. | Smoked(Bamberg) | Germany | 1.013 | 9 |
| 6.3 | 1.00 lbs. | Munich Malt(2-row) | America | 1.004 | 6 |
| 6.3 | 1.00 lbs. | Crystal 75L | Great Britian | 1.004 | 75 |
| 6.3 | 1.00 lbs. | Crystal 40L | America | 1.004 | 40 |
| 3.2 | 0.50 lbs. | Black Patent Malt | America | 1.002 | 525 |
| 4.8 | 0.75 lbs. | Chocolate Malt | America | 1.003 | 350 |
Extract represented as SG.
| Hops |
| Amount | Name | Form | Alpha | IBU | Boil Time |
| 1.00 oz. | Goldings – E.K. | Pellet | 6.60 | 25.2 | 60 min |
| 0.70 oz. | Willamette | Pellet | 4.30 | 5.9 | 30 min |
| 0.80 oz. | Willamette | Pellet | 4.30 | 3.5 | 15 min |
| 0.40 oz. | Goldings – E.K. | Pellet | 6.60 | 0.0 | 0 min |
| 0.40 oz. | Willamette | Pellet | 4.30 | 0.0 | 0 min |
| Yeast |
White Labs WLP001 California Ale
| Mash Schedule |
| Mash Type: | Single Step | |
| Grain Lbs: | 15.75 | |
| Water Qts: | 20.47 | Before Additional Infusions |
| Water Gal: | 5.12 | Before Additional Infusions |
| Qts Water Per Lbs Grain: | 1.30 | Before Additional Infusions |
| Rest | Temp | Time |
| Saccharification Rest: | 154 | 60 Min |
| Mash-out Rest: | 168 | 15 Min |
| Sparge: | 170 | 60 Min |
Total Mash Volume Gal: 6.43 – Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
