Description

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.

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Ingredients Included

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)
WHC LAX Yeast (2  packs)

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Method

Beer Style (main): American Ales
Beer Style (sub): American-Style Imperial Porter
Batch Size: 23L
Original Gravity: 1065
Final Gravity: 1012
ABV %: 6.9
IBU: 48.5

THE MASH
Temperature °C: 66
Length (mins): 90
Out temp °C:
Out time (mins):

THE BOIL
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: WHC LAX 2 packs
Fermentation temperature/steps: 20c

Comments:

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.