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Sixcy Robust Porter
By BBB63

A strong porter with lots of hop character, fruity and smoky esters too. Good creamy and oily mouthfeel. Could be dry hopped or wood aged easily, you could remove the Alderwood and replace with regular Munich. Make sure that the Blackstrap Molasses is sulfur free.

Est OG: 1.071, Actual OG: 1.076

Est FG: 1.020 Actual FG: 1.026 SG

ABV 6.54%, 62.1 IBU, Color: 42.6 SRM

6 lbs Pale Liquid Extract [Boil for 15 min]

3 lbs Pilsner Liquid Extract [Boil for 15 min]

1 lbs Alderwood Smoked Munich Malt (6.8 SRM)

1 lbs Caramel/Crystal Malt - 10L (10.0 SRM)

1 lbs Pale Chocolate Malt (215.0 SRM)

8.0 oz Cara-Pils/Dextrine (1.3 SRM)

4.0 oz Debittered Black Malt (550.0 SRM)

4.0 oz Roasted Barley (300.0 SRM)

8.0 oz Black Strap Molasses (340.0 SRM)

0.50 oz Chinook [11.40 %] (60 min)

0.50 oz Centennial [9.20 %] (20 min)

0.50 oz Chinook [11.40 %] (20 min)

0.50 oz Cascade [5.50 %] (20 min)

0.50 oz Centennial [9.20 %] (2 min)

0.50 oz Cascade [5.50 %] (2 min)

1.00 oz Cascade Plug (dry hopped)

1.00 oz East Kent Golding Plug(dry hopped)

1 Heavy Toasted Oak Spiral (secondary - 14 days)

0.25 tsp Irish Moss (Boil 10 min)

1.00 tsp Yeast Nutrient (Boil 2 min)

0.50 tsp Yeast Nutrient (Starter)

1 Pkgs London Ale (White Labs #WLP013)

1 Pkgs SafAle English Ale (DCL Yeast #S-04) [Starter 3L]

Do a yeast starter 5 days prior to brew day, this recipe calls to using two different yeasts but you could do with just the WLP013. The starter should be at least 3 liters. Expect a very active initial fermentation within 6 hours, use a blow off tube.

Brewday: Add the Blackstrap Molasses to 1/2 gallon of water in separate pot and bring just to a boil then turn off, add to main boil at the start.

Steep grains in 5 gallons of water at 170 for 45 minutes. Bring wort to boil, add Molasses liquid then start with hop schedule. While waiting on the boil heat a large enough pot to near boil and let the liquid extract containers warm up so the liquid will pour easier when adding to wort at 15 minutes. Add doses of clearing agent (I use Irish Moss) and nutrient as scheduled.

Cool wort to 74-78 and pitch yeast, primary for 7-14 days and secondary for 14-28 days. Add dry hops right after transfer to secondary, after 7 days add oak spiral for 14 days minimal.

Carbonation should be kept moderate to low.

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