Robust Porter 2014

>> Monday, June 30, 2014

I brewed up a Robust Porter over the weekend. The recipe was somewhat of a mix between the last two smoked porters minus the smoked malt. BJCP guidelines describe this style as A substantial, malty dark ale with a complex and flavorful roasty character. 

Here's the recipe is I made it:

3.25 # Crisp Maris Otter
3.25 # Muntons Pearl Malt
0.75 # Crisp Medium Crystal
0.75 # Crisp Light Crystal
0.50 # Crisp Chocolate Malt
0.25 # Crisp Pale Chocolate Malt
0.75 # Weyermann Munich II
0.30 # Briess Black Patent (added to the mash right before the sparge)
28g Chinook (60 min)
28g Willamette (20 min)
14g US Goldings (10 min)
1/2 Whirlfloc
1/2t Wyeast yeast nutrient
WLP862 Cry Havoc in 1L starter

Mash at 153F for 60 min. Ferment at 58F

Brewing Notes
No issues other than the gravity was a touch higher than I anticipated. Target was 1.061 and measured was 1.065. This brew smelled amazing during the mash. Looking forward to giving it a try when it's ready.

Update 7/2/2014

I was able to chill this beer down to the low 60's and put it in the fermentation chamber overnight to get it down to 58F before pitching. Fermentation took off fairly quickly. There's quite a bit of hop aroma coming off the fermentation. Hopefully I didn't overdo it for the style. I'm sure I'll like it, but I was planning on entering this one in a competition so hopefully the judges will like it too.

Update 7/7/2914
The krausen seems to be dropping but there's still a fair amount of activity. The fermentation chamber smells awesome.