The Jamil Show - Vanila Robust Porter
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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15-A Porter, Robust Porter
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Min OG:
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1.050
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Max OG:
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1.065
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|
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Min IBU:
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25
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Max IBU:
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45
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|
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Min Clr:
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30
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Max Clr:
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90
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Color in SRM, Lovibond
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Batch Size (Gal):
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6.00
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Wort Size (Gal):
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6.00
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Total Grain (Lbs):
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15.00
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|
|
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Anticipated OG:
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1.064
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Plato:
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15.74
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Anticipated SRM:
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36.8
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|
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Anticipated IBU:
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36.2
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Brewhouse Efficiency:
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70
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%
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|
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Wort Boil Time:
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60
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Minutes
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|
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%
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Amount
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Name
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Origin
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Extract
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SRM
|
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70.0
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10.50 lbs.
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Pale Malt - Crisp Marris Otter
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Great Britain
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1.047
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3
|
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10.0
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1.50 lbs.
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Munich Malt
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Germany
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1.006
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8
|
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10.0
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1.50 lbs.
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Crystal 40L
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America
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1.006
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40
|
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3.3
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0.50 lbs.
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Black Patent Malt
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America
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1.002
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525
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3.3
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0.50 lbs.
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Chocolate Malt
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America
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1.002
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350
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3.3
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0.50 lbs.
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Chocolate Malt - Light
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Great Britain
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1.002
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200
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Exract represented as SG.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
|
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1.50 oz.
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Goldings - E.K.
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Pellet
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5.70
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32.8
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60 min
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0.70 oz.
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Fuggle
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Pellet
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4.80
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3.4
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15 min
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0.50 oz.
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Goldings - E.K.
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Pellet
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5.70
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0.0
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0 min
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|
0.50 oz.
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Fuggle
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Pellet
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4.80
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0.0
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0 min
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White Labs WLP001 California Ale
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Mash Type:
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Single Step
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Grain Lbs:
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15.00
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|
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Water Qts:
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19.50
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Before Additional Infusions
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Water Gal:
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4.88
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.30
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Before Additional Infusions
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Rest
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Temp
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Time
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Saccharification Rest:
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154
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60 Min
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Mash-out Rest:
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0
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0 Min
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Sparge:
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170
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60 Min
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Total Mash Volume Gal: 6.12 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
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Add 1 vanilla bean for the last 5 minutes of the boil. Adjust vanilla flavor and aroma in the keg (or bottling bucket) with a high quality vanilla extract.
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Generated with ProMash Brewing Software |