Robust Porter
by Highwoods Brewing

 

Brew Date: 11-20-2017

Malts:

1.1 lb.  Maris Otter LME

0.3 lb.  Sparkling Amber DME

3.0 oz.  Maris Otter Malt

2.0 oz.  Munich 10L

2.0 oz.  Caramel 60L

1.0 oz.  Chocolate Malt

1.0 oz.  Black Malt

PPG

36 / 39.6

43 / 12.9

38 / 5.3

35 / 3.3

34 / 3.2

28 / 1.3

25 / 1.2

DP

0

0

140

40

0

0

0

Deg L

4

10

4

10

60

350

500

Bill%

58.7

19.6

7.3

4.8

4.8

2.4

2.4

Adjuncts: None

Calc OG: 1.067                BE: 75%                DP: 55                SRM: 29                IBUs: 35                TGW: 2.6 lbs.

Hops:

Amount

4.0g

4.0g

Time

60

10

%Alpha Acid

14.0

6.5

Calc IBUs

30

5

Yeast: Safale US-05

Procedure:

Bring 1.5 gal water to 152F. Steep specialty grains for 60 min, then remove. Bring to boil, then turn off heat, add Maris Otter LME, and bring back to boil, stirring frequently. Add 4g Magnum, boil for 50 min. Add 4g Cascade, Amber DME, and flocculant, boil for 10 min. Turn off heat. Chill pot to 72 degrees. Rack wort to secondary pot with 2 drops Fermcap-S. Rack wort to carboy. Aerate.

Hydrometer reading (Original Gravity) = 1.069

Top off volume to one gallon. Pitch yeast. Fit air-lock.

Fermentation:

Fermenter is at 72 F and started bubbling within a few hours--still very strong at 24 hrs. Bubbling has slowed dramatically after 36 hrs. Allow fermentation to continue 2 weeks.

Bottling:

After 2 weeks fermentation, rack to bottling pot.

Hydrometer reading (Final Gravity) = 1.018                                                                 ABV = (1.069 - 1.018) x 131.25 = 6.7%

Add priming sugar. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.

Notes:

Very nice porter.