BVIP - 2-19-2022
Robust Porter

 

Type: All Grain

 Date: 2/19/2022

Batch Size: 11.00 gal

 Brewer: Bryan and Joe
Boil Size: 13.95 gal Asst Brewer:
Boil Time: 60 min Equipment: The PW
Taste Rating(out of 50): 30.0 Brewhouse Efficiency: 72.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
22.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 61.11 %
4.00 lb Munich Malt (9.0 SRM) Grain 11.11 %
3.00 lb Brown Malt (65.0 SRM) Grain 8.33 %
2.00 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 5.56 %
2.00 lb Chocolate Malt (350.0 SRM) Grain 5.56 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2.78 %
1.00 oz Magnum [14.00 %] (60 min) (First Wort Hop) Hops 19.9 IBU
2.00 lb Turbinado (10.0 SRM) Sugar 5.56 %
22.00 ml Clarity Ferm (Primary 0.0 min) Misc
2 Pkgs Safale American (DCL/Fermentis #US-05) Yeast-Ale
4.00 oz Bourbon (Bottling 0.0 min) Misc
3.00 items Vanilla Beans (Bottling 10.0 days) Misc

 

Beer Profile

Est Original Gravity: 1.086 SG

 Measured Original Gravity: 1.086 SG
Est Final Gravity: 1.019 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 8.83 % Actual Alcohol by Vol: 9.70 %
Bitterness: 19.9 IBU Calories: 392 cal/pint
Est Color: 38.9 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 34.00 lb
Sparge Water: 7.41 gal Grain Temperature: 70.0 F
Sparge Temperature: 168.0 F TunTemperature: 70.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 42.50 qt of water at 163.9 F 152.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.3
Pressure/Weight: 12.5 PSI Carbonation Used: Keg
Keg/Bottling Temperature: 45.0 F Age for: 30.0 days
Storage Temperature: 65.0 F  
 

Notes
2/19/2022 Slow brew day. missed a few steps but eventually finished.
Fermented at 65F. Temp raised to 70F in garage ina colloer. remove towels arund collar but yeast maintained the temp for a couple days. Removed heating pad for a coupel weeks at garage temp around 55f.

3/11 Soaked three vanilla beans in about 4 oz bourbon overnight. Split beans on 3/12 and let soak a coouple hours before adding to the keg.
3/12 Kegged. Added about 4 oz Redemption Bourbon and 3 split vanilla beans.

FG 1.012. Hydro sample tases great. Beer is going to be yummy.

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