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Robust London Porter

Post #1 made 11 years ago
by tim_n
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[center]London Robust Porter - Batch 1[/center]

Recipe Overview

Brewer: TJN
Style: Porter
Source Recipe Link:

Original Gravity (OG): 1.061
IBU's (Tinseth): 46.4
Bitterness to Gravity Ratio: 0.76
Colour: 59.8 EBC = 30.3 SRM
ABV%: 5.51

Efficiency into Kettle (EIK): 81.8 %
Efficiency into Fermentor (EIF): 73.7 %

Note: This is a Pure BIAB (Full Volume Mash)

Times and Temperatures

Mash: 90 mins at 68.9 C = 156 F
Boil: 90 min
Ferment: 10 days at 18 C = 64.4 F

Volumes & Gravities

Total Water Needed (TWN): 41.63 L = 11 G
Volume into Kettle (VIK): 38.78 L = 10.25 G @ 1.045
End of Boil Volume - Ambient (EOBV-A): 27.47 L = 7.26 G @ 1.061
Volume into Fermentor (VIF): 24.75 L = 6.54 G @ 1.061
Volume into Packaging (VIP): 22.92 L = 6.05 G @ 1.018 assuming apparent attenuation of 70 %

The Grain Bill (Also includes extracts, sugars and adjuncts)

Note: If extracts, sugars or adjuncts are not followed by an exclamation mark, go to http://www.biabrewer.info" onclick="window.open(this.href);return false; (needs link)

87.3% Marris Otter (5.5 EBC = 2.8 SRM) 6038 grams = 13.31 pounds
6.6% Crystal Malt (130 EBC = 66 SRM) 453 grams = 1 pounds
4.4% Chocolate Malt (950 EBC = 482.2 SRM) 302 grams = 0.67 pounds
1.7% Roasted Barley (1200 EBC = 609.1 SRM) 121 grams = 0.27 pounds

The Hop Bill (Based on Tinseth Formula)

41.8 IBU Target Flowers (11%AA) 50 grams = 1.764 ounces at 60 mins
4.6 IBU Target Flowers (11%AA) 15 grams = 0.529 ounces at 10 mins

Mash Steps

Mash Type: Pure BIAB (Full Volume Mash) for 90 mins at 68.9 C = 156.02 F

Mashout for for 1 mins at 78 C = 172.4 F

Miscellaneous Ingredients

1 tab Protofloc (Boil) 5 Mins - Clarity

Chilling & Hop Management Methods

Hopsock Used: Y

Chilling Method: Immersion Chiller (Employed 0 mins after boil end.)

Fermentation& Conditioning

Fermention: Nottingham for 10 days at 18 C = 64.4 F

Req. Volumes of CO2: 2.5
Serving Temp: 6 C = 42.8 F
Condition for 7 days.
Consume within 6 months.

Special Instructions/Notes on this Beer
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Last edited by tim_n on 04 Feb 2014, 18:06, edited 4 times in total.

Post #2 made 11 years ago
by tim_n
Thinking of brewing this on Sunday, any comments? does it all look good? Need to order myself some grain today so preferably comments by about 3PM GMT would be good.

I reserve the right to round up or down to remove the odd few grams here and there. I rarely weigh out the basemalt anyway.

Hops are not pellets (just worked out how to update that...)

Post #4 made 11 years ago
by PistolPatch
tim_n wrote:Shame no-one got back to me...

Anyway, please feel free to comment!
[V. short on time atm Tim but will take a break from other stuff to reply here.]

My goodness Tim, you wrote, "Shame no one got back to me..." after only 4.5 hours :o. If you want fast, crappy or even totally wrong answers go anywhere else but here :P.

1. Best thing to do here is post something like this about a week before you plan to buy the ingredients. You'll usually get some sort of answer within 24 hours but this might just be the beginning of having to ask several more questions.

A few other things...

2. This site is very relaxed and I more than anyone realise that it is not as easy as us old hands would like to find the right information atm. In this thread though, you are actually copying a recipe and the best place to ask this question is here. It's one of only two stickied threads in the new member section and so some of us keep a close eye on anything asked there. We will sometimes spend hours and hours on a single member atm.

3. You are also copying from something called London Hackspace. The recipe can't be checked well unless you provide a direct link to the original recipe. So, for me to check the recipe, one of the first things I see is 27.47 (7.26 US Gal) in Section D. Where did that come from?

4. I am not skilled at knowing the mix of ingredients that go into a recipe so I check things against the book Brewing Classic Styles and I am seeing a lot of differences between their Robust Porter and yours. Read here and here.

Anyway Tim, let's continue discussion of this recipe in the Use this thread to convert recipes to suit your equipment.... As mentioned above, you will get looked after there very well.

:peace:
PP
Last edited by PistolPatch on 05 Feb 2014, 18:16, edited 1 time in total.
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Post #5 made 11 years ago
by tim_n
PistolPatch wrote:
tim_n wrote:Shame no-one got back to me...

Anyway, please feel free to comment!
[V. short on time atm Tim but will take a break from other stuff to reply here.]

My goodness Tim, you wrote, "Shame no one got back to me..." after only 4.5 hours :o. If you want fast, crappy or even totally wrong answers go anywhere else but here :P.

1. Best thing to do here is post something like this about a week before you plan to buy the ingredients. You'll usually get some sort of answer within 24 hours but this might just be the beginning of having to ask several more questions.

A few other things...

2. This site is very relaxed and I more than anyone realise that it is not as easy as us old hands would like to find the right information atm. In this thread though, you are actually copying a recipe and the best place to ask this question is here. It's one of only two stickied threads in the new member section and so some of us keep a close eye on anything asked there. We will sometimes spend hours and hours on a single member atm.

3. You are also copying from something called London Hackspace. The recipe can't be checked well unless you provide a direct link to the original recipe. So, for me to check the recipe, one of the first things I see is 27.47 (7.26 US Gal) in Section D. Where did that come from?

4. I am not skilled at knowing the mix of ingredients that go into a recipe so I check things against the book Brewing Classic Styles and I am seeing a lot of differences between their Robust Porter and yours. Read here and here.

Anyway Tim, let's continue discussion of this recipe in the Use this thread to convert recipes to suit your equipment.... As mentioned above, you will get looked after there very well.

:peace:
PP
No worries! I was very short on time myself - currently working away from home, doing an average of 60+hrs a week, so I haven't had time to plan this properly. I'm actually in the locality of my chosen distributor of grain so I can save £6 (a fifth of the brew cost) by collecting in person. I'm only here 3 days a week and generally on the last day I'm usually working as fast as possible so I don't have to stay here for a fourth and therefore couldn't do the pickup :)

Section D was based on a final volume into packaging of 23l or 5 UK gallons.

Didn't realise it was in the wrong place! Oops, wasn't really clear.

Anyway, I'll brew it and see how it turns out now :)
Last edited by tim_n on 05 Feb 2014, 19:06, edited 1 time in total.

Post #6 made 11 years ago
by tim_n
Due to the rain I decided to get it delivered anyway.

Brew went really well, extra duvet made a big difference on the temps.

OG was 1.064 (I was trying to hit 1.061)

It was bubbling away this morning. Looking forward to seeing how it turns out!

Post #7 made 11 years ago
by Jasontb
Hey Tim
Could you verify I guess either section D or the amount of hops that you used. This seems to be a pretty good recipe and I'm looking to brew it this weekend. However the difference between 27 or 23 liters in section D makes a pretty large difference in the IBUs.
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Post #8 made 11 years ago
by tim_n
Apologies for the late response.

I was aiming for 23 litres into the fermenter not into packaging. I reduced the water but didn't change the hops because the recipe was always for 23ltrs into the fermenter!

Post #9 made 11 years ago
by Jasontb
Thanks Tim.

I ended up making that assumption. I brewed a double (46L) batch of this with my Brother in law. We each took a half home. I dry hopped mine with vanilla and he kept his half vanilla (plain, horrible pun, sorry). I bottled mine a week ago and I snuck a taste yesterday. I'm super impatient. Really good but I can taste the whiskey that I soaked the vanilla in.

I switched the Maris otter with Canadian 2 row but so far this tastes real good. Otherwise same recipe and I'm really happy with it.
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Post #10 made 11 years ago
by tim_n
Glad it came out OK in the end - mine was only kegged at the weekend.

I then made beer bread with the leftover yeast

http://www.instructables.com/id/Making-beer-bread/

I drank the uncarbonated stuff tasted good - I prefer light beers but this tastes good to me!
Jasontb wrote:Thanks Tim.

I ended up making that assumption. I brewed a double (46L) batch of this with my Brother in law. We each took a half home. I dry hopped mine with vanilla and he kept his half vanilla (plain, horrible pun, sorry). I bottled mine a week ago and I snuck a taste yesterday. I'm super impatient. Really good but I can taste the whiskey that I soaked the vanilla in.

I switched the Maris otter with Canadian 2 row but so far this tastes real good. Otherwise same recipe and I'm really happy with it.
Last edited by tim_n on 12 Mar 2014, 18:31, edited 1 time in total.
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