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AG - Robust Porter

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Postby Shiny » Wed Apr 18, 2012 10:15 pm

Looking at making this at the weekend and I'm a bit worried about the ratio's of different malts (and perhaps hops). Does anything stand out as being silly or am I worrying over nothing?

Recipe: HopChoc Porter
Style: Robust Porter
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size (fermenter): 19.00 l
Boil Size: 26.21 l
Bottling Volume: 17.00 l
Estimated OG: 1.059 SG
Estimated Color: 62.9 EBC
Estimated IBU: 46.8 IBUs
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
3000.00 g Pale Malt, Maris Otter (5.9 EBC) Grain 1 56.6 %
1000.00 g Caramel/Crystal Malt - 40L (78.8 EBC) Grain 2 18.9 %
250.00 g Chocolate Malt (886.5 EBC) Grain 5 4.7 %
500.00 g Oats, Flaked (2.0 EBC) Grain 4 9.4 %
50.00 g Black (Patent) Malt (985.0 EBC) Grain 6 0.9 %
500.00 g Amber Malt (43.3 EBC) Grain 3 9.4 %

10.00 g Warrior [15.00 %] - Boil 60.0 min Hop 7 15.9 IBUs
20.00 g Warrior [15.00 %] - Boil 30.0 min Hop 8 24.4 IBUs
15.00 g Warrior [15.00 %] - Boil 5.0 min Hop 9 4.7 IBUs
10.00 g Amarillo Gold [8.50 %] - Boil 5.0 min Hop 10 1.8 IBUs
1.0 pkg Dry English Ale (White Labs #WLP007) [35 Yeast 11 -
20.00 g Amarillo Gold [8.50 %] - Dry Hop 7.0 Day Hop 12 0.0 IBUs
20.00 g Warrior [15.00 %] - Dry Hop 7.0 Days Hop 13 0.0 IBUs



Mash Schedule: Single Infusion, Single Batch Sparge [Shanes AG]
Total Grain Weight: 5300.00 g
----------------------------
Name Description Step Temperature Step Time
Mash In Add 10.34 l of water at 75.3 66.7 C 60 min
Fermenting -
Aging - Rocket Fuel Mead, East India 'HopChoc' Porter
Bottled - Sylvan Blonde, Imperial Stout
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Postby oblivious » Wed Apr 18, 2012 10:35 pm

1000g crystal is a little too much, 500g maybe. If your looking for something more along the american line i would swap out the chocolate with black to give it a much more roasty flavor
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Postby Shiny » Wed Apr 18, 2012 10:44 pm

Yeah definitely going for an American style. I was thinking I may have been overdoing it with the crystal.

I dialled back the crystal and chocolate and increased the black malt. I didn't want to increase it too much, I read somewhere that the ratio should be no more than 5%?


Amt Name Type # %/IBU
3000.00 g Pale Malt, Maris Otter (5.9 EBC) Grain 1 61.9 %
500.00 g Caramel/Crystal Malt - 40L (78.8 EBC) Grain 3 10.3 %
150.00 g Chocolate Malt (886.5 EBC) Grain 6 3.1 %
500.00 g Oats, Flaked (2.0 EBC) Grain 4 10.3 %
200.00 g Black (Patent) Malt (985.0 EBC) Grain 5 4.1 %
500.00 g Amber Malt (43.3 EBC) Grain 2 10.3 %
Fermenting -
Aging - Rocket Fuel Mead, East India 'HopChoc' Porter
Bottled - Sylvan Blonde, Imperial Stout
Brewing Blog
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Location: Dublin

Postby oblivious » Wed Apr 18, 2012 10:49 pm

I would maybe go equal amount with both roasted malts, 200g of each then
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Postby Spud 395 » Thu Apr 19, 2012 7:42 am

Not forgetting Amber is also roast, to a lesser extent.
It will be noticable in those quantities but in a good way IMO, some find it a little overpowering. Is it something you've used before?
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Postby oblivious » Thu Apr 19, 2012 8:08 am

Spud 395 wrote:Not forgetting Amber is also roast, to a lesser extent.
It will be noticable in those quantities but in a good way IMO, some find it a little overpowering. Is it something you've used before?



It maybe be a matter of personal taste, I have done a good number of historical recipe with similar amount of both above malts and love it myself.
"If anybody says he can think about quantum physics without getting giddy, that only shows he has not understood the first thing about them." - Niels Bohr

Primary: Black IPA
Keg:Summit IPA, White IPA (US05), Cider, Citrus Saison,

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Postby Spud 395 » Thu Apr 19, 2012 9:10 am

I'm with you I love Amber malt, but I know it's not for everyone
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Postby Shiny » Thu Apr 19, 2012 9:46 am

Yeah I have used the amber malt in a previous brew, I bought it specially from the UK for the 90Minute IPA recipe a few threads down.

It smells absolutely fantastic! So much so that I would nearly consider tucking into a bowl of the stuff! :P
It is crushed so I don't want to leave it lying around and felt the Porter would be a good way of using it up. Nearly half of this recipe is using hops, yeast and grain that I had left over from other brews.

I'm hoping it might be ready for the next ICB Meet.
Fermenting -
Aging - Rocket Fuel Mead, East India 'HopChoc' Porter
Bottled - Sylvan Blonde, Imperial Stout
Brewing Blog
User avatar
Shiny
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Posts: 203
Joined: Fri Sep 16, 2011 10:46 am
Location: Dublin


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