Robust Porter NHC07

Category 12: Porter

Gold Medal

Sponsored by Deschutes Brewery
BJ Haun, St Paul, MN, Robust Porter, Saint Paul Homebrewers Club
"Robust Porter"

Robust Porter

Ingredients for 5 U.S. gallons (19 L)

8.0       lb (3.63 kg) Crisp Maris Otter pale malt

2.0       lb (0.9 kg) British mild malt

1.25    lb (0.56 kg) British chocolate malt

0.75    lb (340 g) 75°L British crystal malt

0.5       lb (227 g) flaked barley

0.25    lb (113 g) black patent

0.25    lb (113 g) American special roast

1.0       oz (28 g) Simcoe pellet hops, 10.7% alpha acid (60 min.)

1.0       oz (28 g) Cascade pellet hops, 5% alpha acid (1 min.)

Wyeast No. 1318 London III ale yeast

Forced CO₂ to carbonate

WhirlFloc to clarify

Original Specific Gravity: 1.068

Final Specific Gravity: 1.024

Boiling Time: 90 min.

Primary Fermentation: 7 days at 65° F (18° C)

Secondary Fermentation: 20 days at 65° F (18° C)

Directions

Conduct a single infusion mash at 154° F (68° C).