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#48:  Mud Pit Porter (Robust Porter)
  • Strongly hopped Northwest-style robust porter. Named for what our dog yard looks like now that we've gotten rain virtually every day in September.
Chris Swingley 
1-Oct-2005

Recipe (for 5 gallons final volume)
9 pounds (80%) Crisp Maris Otter Pale Malt
1 pound (9%) Briess Caramel Malt 60L
13 ounces (7%) Crisp Brown Malt
6 ounces (3%) Black Patent Malt
2 ounces (1%) Chocolate Malt

1.0 ounce   U.S. Goldings whole hops, 4.7% AA (first wort hop)
0.75 ounce   Chinook pellet hops, 12.2% AA (60 minutes)
1.0 ounce   U.S. Goldings whole hops, 4.7% AA (15 minutes)

  • Wyeast 1021 Steinbart Ale Yeast, pitched at 66°F
  • Starter: 3 quart starter (vial -> 3 quarts), continuously stirred, cooled, decanted, warmed
  • Aeration: Drill aerator for three minutes after pitching

Water
  • Fairbanks city water
  • 38 quarts  water treated with:
    •  1 Campden tablet. Removes chlorine ion and chloramine, reduces oxidation.

Mash
  • 17 quarts water @ 163°F, grist ratio of 1.5 quarts:pound @ 153°F (Held 90 minutes), 149 F at the end of the mash.

Sparge
  • 6.5 quarts water @ 205°F, drain
  • 14.5 quarts water @ 168°F, drain

Boil
  • Boiled 8.0 gallons for 90 minutes to yield 5.5 gallons wort

Fermentation
  • Primary: bucket, 8 days, 66°F, Temperature range 70 - 66 F., 1.017 at transfer to secondary
  • Secondary: keg, 14 days, 66°F

Packaging
  • Kegged at 8 psi, 50°F (1.8 volumes CO2)
  • Conditioned for 6 weeks
  • Ready to drink on 26-Nov-2005

Properties
Starting Gravity: 1.054 Final Gravity: 1.015
Original Extract: 13.3°plato Apparent Extract: 3.82°plato
Real Extract: 5.61°plato
Alcohol: 5.1% by volume (4.0% by weight)
Apparent Attenuation: 71.3% Mash Efficiency: 74%
Bitterness: 50 IBU Color: 27 SRM
BU:SG: 0.93 BV: 1.83

Tasting Notes

    Other Brewing pages:

    List of recipes Equipment Books Brewery Research