![]() ![]() Lactic Acid: 1.5 mL in mash, 1.6 mL in sparge Water Volumes: mash 4.9 gallons, sparge 4 gallonsĬalcium Chloride: 1 g in mash, 0.8 g in sparge Mash: 152☏ for 60 mins 1.50 qt/lb thicknessġ.75 oz East Kent Goldings 6.4% AA 60 mins (34.9 IBU)Ġ.50 oz Fuggles 4.9% AA 15 mins (3.8 IBU)ġ whirlfloc, 2 g DAP yeast nutrient 5 minsġ.00 oz East Kent Goldings 6.4% AA 0 mins ![]() Increasing the lovibond of the crystal malt should give less caramel sweetness, and more nutty/toffee which suits a roast porter nicely. It also just happens to be the #1 example of the style according to the BJCP. ![]() Their website says they use Crystal 77L (probably Crisp) so I bumped my crystal from 45L to 65L to get a bit closer. I also happened to drink a bottle of Edmund Fitzgerald (by Cleveland’s Great Lakes Brewery) for the first time a few days before and loved it. I mashed this beer at 154*F last time and it finished at 1.018, so I bumped it down this time to 152*F hoping to dry it out a bit more. With this in mind I bumped up the chocolate and black malts by 2 oz each. The last time I brewed this it came out with a bit too much milk chocolate flavour and too low in roast, so I approached this recipe with intent of tweaking it for more roast, and a dryer finish. For version 1.0 of this beer I ended up adapting Jamil’s Robust Porter recipe to my system volumes and efficiencies. Usually that starts with Brewing Classic Styles (BCS) and then I also look at some well regarded clone recipes of classic examples of the style. With that in mind I start to do some research by looking at some well established recipes. ![]() The flavour should feature lightly burnt black malt character with everything else supporting and balancing that. There should be a noticeable roasty aroma accompanied by some supporting malt aromas. In this case, the key points of Robust Porter are all about the malt. When I am looking to brew a beer style that I never have before I start by going to the BJCP guidelines to get an understanding of the style and the main flavours and aromas associated with it. This recipe is a tweaked version of the original recipe I brewed. This post I am going to try to give a short insight to my recipe creation and tweaking process. BeerSmith 2.0 can read and write both formats for compatibility with users of the earlier version.A perfect kettle trub cone after the whirlpool. New Feature: BeerSmith 2 uses a new XML based format with a "*.BSMX" extension which allows significantly more flexibility and expanded features over the BeerSmith 1.x binary file format. Note: When importing new data that you wish to make part of your permanent record, it is important that you copy and paste any items you want to permanently keep into your "My Recipes" folder of the ingredients or profile views so it will be permanently stored when you next open BeerSmith. These file formats include: BeerSmith 2 files, which have a (*.bsmx) file extension, BeerSmith 1.X files compatible with earlier versions of BeerSmith, which have a (*.bsm) file extension and BeerXML format files (*.xml extension) - an open format supported by many other brewing programs. BeerSmith 2 supports three different file formats - allowing you to exchange recipes and data with a variety of brewers, even those who don't have the latest version of BeerSmith. ![]()
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