So I came to a realization... If I'm going to be a brewer, one day I will have to actually produce recipes for new beers. I haven't really done any homebrewing / small batch brewing for several months. And I kinda abandoned those batches anyway. So I have to start doing my own recipe formulation, and yesterday I did! Here is the promash info:
| BJCP Style and Style Guidelines |
12-B Porter, Robust Porter
| Min OG: | 1.048 | Max OG: | 1.065 |
|
| Min IBU: | 25 | Max IBU: | 60 |
|
| Min Clr: | 22 | Max Clr: | 42 | Color in SRM, Lovibond |
| Batch Size (L): | 46.00 | Wort Size (L): | 46.00 |
| Total Grain (kg): | 9.95 |
|
|
| Anticipated OG: | 1.063 | Plato: | 15.50 |
| Anticipated SRM: | 24.9 |
|
|
| Anticipated IBU: | 35.2 |
|
|
| Brewhouse Efficiency: | 85 | % |
|
| Wort Boil Time: | 75 | Minutes |
|
| Actual OG: | 1.063 | Plato: | 15.50 |
|
| % | Amount | Name | Origin | Potential | SRM |
| 70.4 | 7.00 kg. | Pale Malt | Canada | 1.044 | 2 |
| 16.1 | 1.60 kg. | Crystal 75L | Great Britian | 1.034 | 75 |
| 8.0 | 0.80 kg. | Munich Malt | Germany | 1.037 | 8 |
| 3.0 | 0.30 kg. | Chocolate Malt | Great Britain | 1.034 | 475 |
| 2.0 | 0.20 kg. | C120 | Great Britain | 1.033 | 120 |
| 0.5 | 0.05 kg. | Roasted Barley | Great Britain | 1.029 | 575 |
Potential represented as SG per pound per gallon.
| Amount | Name | Form | Alpha | IBU | Boil Time |
| 75.00 g. | Goldings - E.K. | Pellet | 5.50 | 29.5 | 75 min |
| 46.00 g. | Goldings - E.K. | Pellet | 5.50 | 5.7 | 20 min |
So, as you can see, this is should be a fairly malty beer. I miscalculated something as I only wanted about 30 IBUs, but 35 isn't much more and hopefully the beer is malty enough to make it balance well. I pretty much hit all the numbers I expected to. I used our brewery's ale yeast for this. Oh, and I also used a simple single step infusion at 68 C.
The recipe is basically a suped up version of Amber Brown Ale that we produce commercially, hence the weird name given that I've classified it as a robust porter. Note, however, that I've changed a lot from the commercial recipe, or else I probably whould be posting it here on the internet! I expect 6% alcohol when finished, with lots of chocolately malt flavour and a hell of a lot of mouthfeel.
I'm actually trying to replicate an excellent beer I had from Sixpoint Craft Ales in Brookyln called brownstone. It has such a great complex malt character with lots of chocolate malt that I just had to try to make something similar. I may have even gone too easy on the chocolate and roast barley... we'll see.
Anyway, for those of you in the Edmonton area it should be ready for trying in about 3 weeks.
Cheers!
No comments:
Post a Comment