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Robusto portero

This recipe is loosely based around the black widow porter in Brewing Classic Styles by Jamil Zainasheff and John Palmer. I did some weird stuff because of space and equipment limitations.

Brewer: Tony Email: tonyhaas21@hotmail.com
Beer: Robusto portero Style: Robust Porter
Type: Partial mash Size: 6 gallons
Color:
105 HCU (~36 SRM)
Bitterness: 33 IBU
OG: 1.070 FG: 1.015
Alcohol: 7.1% v/v (5.6% w/w)
Water: I started out with 2 gal of distilled water to which i added 1 pound light DME and 1 tablespoon gypsum. I added the DME to convert the Munich as it will not do it itself.
Grain: 1 lb. American Munich
.75 lb. American chocolate
.5 lb. British black patent
1 lb. American crystal 40L
Mash: 70% efficiency
I put all the grains in a muslin grain bag for ease of use. Did my best to keep the temp between 150° and 155° for 65 minutes. went up to 170° for 5 min. then sparged the grains with 1 gal of water around 170°.
Boil: 65 mins minutes SG 1.140 3 gallons
6 lb. 6 oz. Light malt extract
2 lb. 8 oz. Light dry malt extract
as the boil was only 3gal i used only 2.5 LBS DME and the and the product of the mini mash. This gave me a boil gravity of around 1.060 which was a bit low. But I think will give me around 38 IBUs The Spreadsheet doesn't really allow for this type of procedure. I also added Irish moss last 10 mins.
Hops: 2 oz. Kent Goldings (5% AA, 60 min.)
1 oz. Fuggles (4.75% AA, 30 min.)
1 oz. Kent Goldings (aroma)
Yeast: I used a big yeast cake of WLP001 that I had.
Log: brewed it yesterday 11/22/2008.
Carbonation: probably use corn sugar. no room for a keg.
Tasting: cant wait to try it!

Recipe posted 11/23/08.