NoVA Robust Porter

image20131103-092151.jpgToday I am going to brew another 5.5 gallons of a robust porter, which is in the top 2 of my all time favorite home brewed beers (my favorite winter beer for sure).  This is a big and full porter, and by that I mean it’s at the high end of the BJCP porter guidelines: it has a higher original gravity (estimated at 1.066), it has a pretty dark color (33 SRM due to black patent and chocolate malt), and it has a high ABV (for a porter) because of the amount of malt (7.1%).  When I say it’s full, I mean that it has a fuller body to it, again, because of the malt bill and the malto-dextrin added at the last third of the boil.  This isn’t a thin porter, but certainly bumps up against the stout category.  This is a porter that you relax and sip on long days, enjoying the chocolate taste brought on by the chocolate malt, and hints of coffee brought out by the roasted barley.  If you are a veteran all grain brewer, or if you are thinking about moving to all grain, this is a recipe I recommend for any dark beer lover.  Because of the high OG, the amount of grain, and the dark color, this can also be a forgiving beer if you are a new all grain brewer.  Here’s the recipe, feel free to contact me with any questions!

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 60 min 32.8 IBUs 33.4 SRM 1.066 1.012 7.1 %
Actuals 1.054 1.012 5.5 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 11 lbs 79.62
Caramel/Crystal Malt - 40L 1 lbs 7.24
Chocolate Malt 1 lbs 7.24
Barley, Flaked 8 oz 3.62
Black (Patent) Malt 4 oz 1.81
Roasted Barley 1.04 oz 0.47

Hops

Name Amount Time Use Form Alpha %
Northern Brewer 1 oz 60 min Boil Pellet 8.5
Cascade 0.5 oz 60 min Boil Pellet 5.5

Miscs

Name Amount Time Use Type
Malto-Dextrine 8.00 oz 20 min Boil Other

Yeast

Name Lab Attenuation Temperature
Nottingham Ale Yeast (WLP039) White Labs 78% 66°F - 70°F

Mash

Step Temperature Time
Mash In 150°F 60 min

* This recipe is based on EdWort’s Robust Porter recipe on Home Brew Talk!

 

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