Brewed at Marchfest 2024.
Mash temp ~ 70°
Pitched 2 packets of dry yeast.
When picked up fermenter next day, fermentation was already in full swing and fermenter under high pressure.
Reduced pressure to 15psi. Unfortunately it lost all pressure by the time I checked it next day.
26th April – Kegged
Came in much higher than expected on SG – 1.028! Well it certainly had enough chance to ferment – almost 3 weeks, so pretty sure that’s not an issue. Ferment temp and yeast choice must have contributed to lower attenuation. Tasting good though – lovely chocolate notes. Makes for a nice rich tasting beer that’s on the lower alcohol side.
Style Information
Name:
Robust Porter
Recipe Type:
All Grain
Grains & Extracts
| Name | Amount | Notes |
|---|---|---|
| Pale Ale Malt | 5.4 kg | |
| Gladfield Medium Crystal | 0.4 kg | |
| Gladfield Light Chocolate Malt | 0.3 kg | |
| Roasted Wheat | 0.3 kg | |
| Chocolate | 0.2 kg |
Hops
| Name | Amount | Alpha Acid % | AAU | Time | Notes |
|---|---|---|---|---|---|
| Southern Cross | 0.01 kg | 14.8% | 0.148 | 60 | |
| Fuggles | 0.015 kg | 5.7% | 0.0855 | 15 | |
| East Kent Golding | 0.025 kg | 4.7% | 0.1175 | 1 |
Adjuncts
| Name | Type | Use | Amount | Time | Notes |
|---|---|---|---|---|---|
| Calcium Chloride | Water Agent | Mash | 0.004 kg | 0 | |
| Gypsum (Calcium Sulfate) | Water Agent | Mash | 0.002 kg | 0 |
Yeasts
| Name | Amount | Notes |
|---|---|---|
| Lallemand London Ale Yeast |
Mash Steps
| Name | Step Type | Step Time | Temperature |
|---|---|---|---|
| Saccharification Rest | Infusion | 45 | 67 C |
Boil
Amount:
27.3 liters
Water Description:
Time:
30 minutes
Target Batch Size:
26 liters
Profile
Estimated OG:
1.059
Estimated FG:
1.015
Estimated ABV:
5.78%
Actual OG:
1.056
Actual FG:
1.028
Actual ABV:
3.68%