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Robust porter is a beautifully broad style, allowing numerous types of malt, yeast and hops. The interpretation below focuses on English varieties of hops and yeast, creating a wonderful traditional representation utilizing 5 pounds of 5 varieties of malt, hence the name.

Type: Ale

Style: Porter

Batch Size: 5 gallons

Recipe Type: Extract with grain

Recipe Contributed By: Briess Technical Services Team

Ingredients

  • 3.3 lbs – CBW® Porter LME – 60 min boil
  • 3.3 lbs – CBW® Golden Light LME – 0 min boil
  • 1.5 lbs – Brewers Malt – Steeping Grain
  • 1 lb – Victory® Malt – Steeping Grain
  • 1 lb – Caramel Malt 80L – Steeping Grain
  • 1 lb – Carapils® Malt – Steeping Grain
  • .5 lb – Dark Chocolate Malt – Steeping Grain
  • 1 oz – First Gold Hops (7.5% AAU) – 60 min boil
  • 1 oz – First Gold Hops (7.5% AAU) – 0 min boil
  • 2 Packs – WLP017 Whitbread Ale Yeast – Fermenter
  • 1 capsule – Servomyces Yeast Nutrient – 10 min boil

Procedures

  1. Bring 2.5 gallons of water to 154ºF and steep grains for 30 minutes.
  2. Remove grains, and stir in 3.3 lbs CBW® Porter LME.
  3. Bring water to a boil, add 1 oz of First Gold hops.
  4. After 50 minutes, add 1 oz of First Gold hops and yeast nutrient.
  5. Boil 10 minutes, and turn heat off.
  6. Stir to dissolve 3.3 lbs Briess CBW® Golden Light LME.
  7. Cool beer to 70ºF. Transfer to fermenter. Fill to 5 gallons with water.
  8. Pitch two packs of White Labs WLP017 Whitbread Ale yeast.

Stats

Primary Fermentation: 1 week at 66ºF – 70ºF

Secondary Fermentation: 2 weeks at 66ºF – 70ºF.

Fermentation Notes: Force carbonate or bottle condition with ¾ cup dissolved priming sugar, and ¼ packet WLP017 yeast for 3-4 weeks.

Original Gravity: 1.065

Final Gravity: 1.016

Alcohol by Weight: 6.4%

IBU: 40

Color: 34 SRM