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Porter 7 Extract
Robust Porter • Extract • 5 gal
This is my extract version of Ray Mill's award-winning Porter 7. Enjoy!
January 9, 2002 pm 01:48pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .5 lbs
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- .5 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- .5 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 1 lbs
English 2-row Munich
English 2-row Munich
Used for extra flavour and colour in nitro-keg ales.
- 6 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 1 1/4 oz
Fuggle - 4.8 AA% pellets; boiled 80 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1/4 oz
Fuggle - 4.8 AA% pellets; boiled 20 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1/4 oz
Goldings - 5.0 AA% pellets; boiled 20 min
Goldings
Mild. Slightly flowery.
- 1/2 oz
Northern Brewer - 8.0 AA% pellets; boiled 1 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
- 3 tsp
BrewTek Superfood - (omitted from calculations)
BrewTek Superfood
-
Wyeast 1968 London ESB Ale™
Wyeast 1968 London ESB Ale™
Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales.
Notes
Bring 3 qts of brewing water to 160 degrees. Steep grains covered for 45 minutes. Sparge with 3 more qts 160 water into kettle and top up to 6 gallons. Bring to rolling boil and dissolve malt extract. Boil for 90 minutes adding hops at 80, 20 and the very end. Cool to 85 degrees as quickly as possible and aerate well. Pitch yeast (1 qt starter recommended). Primary ferment 4 - 7 days, secondary 5 - 12 days. 3/4 cup Corn Sugar for priming at bottling.
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.053 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.012 | 1.012 - 1.016 | |
| Color: | 29.2 SRM | 22 - 35 | |
| Alcohol: | 5.5% ABV | 4.8% - 6.5% | |
| Bitterness: | 37.0 IBU | 25 - 50 | |
Discussion
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