Hoppy Flyday Brewers, this week we are thrilled to share another ripper recipe from one of our brewers Peter Urbanec from Flat Rock Home Brew Club in Sydney - thanks for sharing this winner recipe with us Peter. Like us Peter Loves brewing with Gladfield Malt so much so he took the time out to share this great recipe with us for a Robust Porter - Style Guide 12B. Whilst we swelter in the burning February sun and dream of light lagers and hoppy Pilsners it is actually a good time to remind ourselves - hey get your winter autumn brewing on you silly git! By the time this one ferments, conditions and has time to mellow it will be Robust Porter time - oh yeah! Doh! Well - what are you waiting for dude? Get your brewin' on...with Peter's Gladfield Chocolate Rye Porter recipe - cheers Peter and thanks for sharing your recipe with us - time to crack some grains and get brewing :-)
Gladfield Chocolate Rye Porter - Robust Porter (12B)
- Batch Size 23 L
- Boil Size 26 L
- Boil Time 60 min
- Efficiency 70%
- OG 1.056 sg
- FG 1.014 sg
- ABV 5.7%
- Bitterness 37.6 IBU (Tinseth)
- Color 72.3 ebc (Morey)
Fermentables
Name Amount Yield Colour
Hops
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Name Alpha Amount Use Time Form IBU
Yeasts
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Name Type Form Amount Stage
Mash
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Name Type Amount Temp Time
- Mash In Infusion 20.100 L 55 C 10 min
- Step 1 Temperature --- 65 C 1 hr
- Mash Out Temperature --- 77 C 15 min
- Sparge Infusion 11.800 L 75 C 15 min
In the end, my efficiency was very high and attenuation better than expected. The OG was 1.078 and FG was 1.012, fermented at 18C and comes in at 8.6-9.2%, depending on which formula you use.
Cracking brew!
PS Peter also advised he did a split batch with some Cooper's Sparkling Ale Yeast harvested and suggests this beer might go brilliantly with a British Ale Yeast like
