Stoned v2 12.B - Robust Porter

@enso - Nov. 10, 2013


Ingredients

Amount Name Type # %/IBU
Grain icon  11.25 kg Pale Malt (2 Row) Bel (5.9 EBC) Grain 1 83.3%
Grain icon  1.50 kg Oats, Flaked (2.0 EBC) Grain 2 11.1%
Grain icon  0.75 kg Black (Patent) Malt (1400.0 EBC) Grain 3 5.6%
Hop icon  13.0 g Magnum (14.50%) - Boil 60.00 min Hop 4 7.9 IBU
Hop icon  45.0 g Magnum (16.00%) - Boil 60.00 min Hop 5 30.1 IBU
Hop icon  150.0 g Saaz (3.90%) - Boil 10.00 min Hop 6 8.9 IBU
Yeast icon  Yeast S-04 SafAle English Ale - DCL/Fermentis Yeast 7 -
Yeast icon  Yeast S-04 SafAle English Ale - DCL/Fermentis Yeast 8 -

Mash detail

Name Description Step temperature Step time
Mash step Mash in (Temperature) Add 50.0 l of water. Heat to 68.3 c over 30 min 67.0 c 60 min
Mash step Mash out (Temperature) Heat to 78.0 c over 20 min 78.0 c 10 min
Mash step Filtering
Mash step Fly sparge Fly sparge with 19.7 l of water at 78.0 c

Indicators

All grain - Batch size : 50.0 l

Est. original gravity: 1.061
1.048 1.065

Est. final gravity: 1.016
1.012 1.016

IBU: 46.8
25.0 50.0

Color: 66.8 EBC
43.3 69.0

ABV: 5.9%
4.80 6.50



%

Mash steps

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