Dreaded Robust Porter NHC 2011

320 Entries

Sponsored by Deschutes Brewery

Dave Dixon, Burlington, KY, Cincinnati Malt Infusers

Gold Medal

“Dreaded Robust Porter”

Robust Porter

Ingredients for 12 U.S. gallons (45.42 liters)

26.0 lb     (11.79 kg) U.S. pale malt

2.5 lb       (1.13 kg) British chocolate malt

1.5 lb       (0.68 kg) 60° L crystal malt

2.0 oz      (57 g) Cluster whole hops, 7% a.a. (60 min)

2.0 oz      (57 g) Cluster whole hops, 7% a.a. (30 min)

2.0 oz      (57 g) Cascade pellet hops, 4.9% a.a. (5 min)

White Labs WLP001 California ale yeast

Forced CO₂ to carbonate

Original Specific Gravity: 1.069

Final Specific Gravity: 1.012

Boiling time: 60 min

IBUs: 37

SRM: 35.6

Primary Fermentation: 2 weeks at 67° F (19° C)

Secondary Fermentation: 1 week at 67° F (19° C)

Directions

Mash grains at 156° F (69° C) for 90 minutes. Mash out at 168° F (76° C) for 15 minutes. After fermentation, keg and carbonate at 20 lbs for three days. Cut back pressure to 8 lbs and let age in keg for two weeks.

Runners-Up

Silver Medal: Randy Clay, Northfield, MN, Brown Porter, Saint Paul Homebrewers Club

Bronze Medal: Andrew McLennan, Livermore, CA, Brown Porter, Mad Zymurgists