Rob’s Chinook Robust Porter has that lovely depth of malty goodness from a porter combine with a well balanced bitter and hoppy taste to it to keep you coming back for more.
Dingemans Pale Ale Malt (5000 grams)
Weyermann® Carapils® (400 grams)
Crisp Pale Wheat Malt (600 grams)
Dingemans Special B (440 grams)
Crisp Chocolate Malt (400 grams)
Chinook Pellets (200 grams)
NBS West Coast Style Ale Yeast (1 packs)
Beer Style (main): American Ales
Beer Style (sub): American-Style Imperial Porter
Batch Size: 23L
Original Gravity: 1065
Final Gravity: 1012
ABV %: 6.9
Temperature °C: 66
Length (mins): 90
Out temp °C:
Out time (mins):
Boil time (mins): 60
Additions and timing:
34g Chinook – Boil 60.0 min
50g Chinook – Boil 5.0 min
50g Chinook – Boil 0.0 min
Secondary additions and timing:
66g Chinook – Dry Hop 3.0 Days
Yeast: NBS West Coast
Fermentation temperature/steps: 20c
Mash at 66c for 90 minutes with 2.5l of liquor per kilo of malt.
Sparge with enough liquor to end up with 28 litres pre boil volume.
After boil cool and add yeast, ferment at 20c.
Add dry hops as fermentation slows and leave for three days before moving to secondary/kegging or bottling.