Bee Cave Brewery Robust Porter

Posted: May 29, 2011 in All Recipes, Porter

Bee Cave Brewery Robust Porter (5.5 gallons)
10.00 lbs Maris Otter (recipe called for 11 lbs 2 row, but I subbed Maris Otter and adjusted for efficiency)
1.00 lbs Chocolate Malt
1.00 lbs Caramel 40
0.50 lbs Flaked Barley
0.25 lbs Black Patent
1.00 oz Roasted Barley
1.00 oz Northern Brewer – whole leaf 7.9% (60 mins)
0.50 oz Cascade 5.0% (60 mins)
0.50 lbs Malto-Dextrin (20 mins)
1.00 tsp Irish Moss (10 mins)
0.50 tsp Wyeast Yeast Nutrient
1 package rehydrated Nottingham (Lot #108900IV Exp 10/2012)

Mash @150ºF with 5 gallons (Mashed in at 150.8ºF; temp was 149.6ºF after 1 hour).  Add 3.7 gallons to mashout to reach 6.7 gallons preboil.

Expected OG = 1.066
OG = 1.063 (74.5%)
FG = 1.020
ABV = 5.6%
IBU = 29.0
SRM = 36.2

05/29/11 – Made Ed Wort’s Robust Porter recipe today.  I figured I needed something dark on tap after having Revolution’s Eugene Porter and enjoying every sip of it.  Ed mashes his porter low and adds malto-dextrin to make up for the lower mash temp.  The malto-dextrin is only about 5% fermentable, thus it will greatly contribute to body and mouthfeel.  This beer has just a touch of roasted barley in it which takes it out of style for competition brewing.  Porters don’t usually have roasted barley, but their younger sibling the stout does; it is what differentiates the two.  Stouts came from porters though as they were originally “stout porters”, so brewing something that blends the style only makes it better in my book.

I had a very slight drop in expected efficiency due to no mash out and one batch sparge, but all in all today was a very successful brew day.  Going to primary this for two weeks, secondary for one, and then keg this bad boy.

06/07/11 – Racked to secondary.  Maris Otter definitely comes through as more bready.  Slightly higher FG than expected, but I believe my refractometer was off because it was acting goofy the last time I brewed.  So this might be slightly higher ABV than thought.  Nice full body, bready, with just a hint of roast.  Will detail more flavor as it ages.

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