Mi-figue, mi-houblon 12.B - Robust Porter

@de_la_broue_dans_le_toupet - Sept. 13, 2018


Ingredients

Amount Name Type # %/IBU
Grain icon  5.50 kg Pale Ale Malt (Weyermann) (3.0 EBC) Grain 1 84.6%
Grain icon  0.50 kg Carafa II (811.6 EBC) Grain 2 7.7%
Grain icon  0.50 kg Weyermann Caramunich Type 3 (150.0 EBC) Grain 3 7.7%
Hop icon  30.0 g Columbus (Tomahawk) (11.00%) - Boil 60.0 min Hop 4 31.3 IBU
Misc icon  1500.0 g Figs - Boil 60.00 min Other 5 ---
Hop icon  25.0 g Goldings, East Kent (3.79%) - Boil 10.0 min Hop 6 3.0 IBU
Misc icon  500.0 g Figs - Secondary 10.00 days Other 7 ---
Hop icon  50.0 g Goldings, East Kent (3.79%) - Dry Hop 2.0 days Hop 8 0.0 IBU
Yeast icon  Yeast Safale S-04 Dry Ale Yeast (English) - Fermentis Yeast 9 -

Mash detail

Name Description Step temperature Step time
Mash step Mash in (Temperature) Add 20.4 l of water. Heat to 70.1 c 67.0 c 20 min
Mash step Mash step (Temperature) Heat to 67.0 c over 10 min 67.0 c 70 min
Mash step Mash step (Temperature) Heat to 78.0 c over 10 min 78.0 c 5 min
Mash step Sparging (Temperature) Add 14.6 l of water. Heat to 78.0 c 78.0 c 10 min
Mash step Boil (Temperature) Heat to 100.0 c over 20 min 100.0 c 60 min
Mash step Filtering
Mash step Fly sparge Fly sparge with 3.0 l of water at 78.0 c
Destock

Indicators

All grain - Batch size : 25.0 l

Est. original gravity: 1.058
1.048 1.065

Est. final gravity: 1.015
1.012 1.016

IBU: 34.3
25.0 50.0

Color: 61.6 EBC
43.3 69.0

ABV: 5.6%
4.80 6.50



%

Mash steps

Share this recipe