Stoned v3 12.B - Robust Porter

@enso - July 27, 2014


Ingredients

Amount Name Type # %/IBU
Grain icon  4.50 kg Pale Malt (2 Row) Bel (5.9 EBC) Grain 1 84.9%
Grain icon  0.50 kg Oats, Flaked (2.0 EBC) Grain 2 9.4%
Grain icon  0.30 kg Black (Patent) Malt (1400.0 EBC) Grain 3 5.7%
Hop icon  22.0 g Magnum (16.00%) - Boil 60.00 min Hop 4 37.1 IBU
Hop icon  68.0 g Saaz (3.90%) - Boil 10.00 min Hop 5 10.1 IBU
Yeast icon  Yeast S-04 SafAle English Ale - DCL/Fermentis Yeast 6 -

Mash detail

Name Description Step temperature Step time
Mash step Mash in (Temperature) Add 20.0 l of water. Heat to 71.2 c over 15 min 68.0 c 60 min
Mash step Mash step (Temperature) Heat to 78.0 c over 10 min 78.0 c 10 min
Mash step Filtering
Mash step Fly sparge Fly sparge with 7.7 l of water at 78.0 c

Indicators

All grain - Batch size : 20.0 l

Est. original gravity: 1.060
1.048 1.065

Est. final gravity: 1.016
1.012 1.016

IBU: 47.2
25.0 50.0

Color: 66.7 EBC
43.3 69.0

ABV: 5.7%
4.80 6.50



%

Mash steps

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