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Barons Court Porter
Robust Porter • All Grain • 22 L
I worked in the Barons Court Taven London in the late 70's and they did not have a Porter on tap. This is an update of Porter 11 and it just gets better. Brew and enjoy. Use any ale malt you can find.
July 14, 2004 am 06:34am
0.0/5.0 0 ratings
Ingredients (All Grain, 22 L)
- 4 kg
Australian Traditional Ale
Australian Traditional Ale
Well modified, full flavour.
- 1.4 kg
English 2-row Vienna
English 2-row Vienna
- .5 kg
Melanoidin Malt
Melanoidin Malt
Red Ales
- .3 kg
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.
- .25 kg
Weyermann CaraAroma®; Weyermann
Weyermann CaraAroma®; Weyermann
Amber Ale, Dunkel Lager, Dark Ale, Stout, Porter, Bock Beer
- .35 kg
English Brown Malt
English Brown Malt
Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.
- .325 kg
English Black Roast
English Black Roast
Adds a heavy roast flavor and dark color.
- .4 kg
Weyermann Carafa® I; Weyermann
Weyermann Carafa® I; Weyermann
Gives deep aroma and color to dark beers, bocks, stout, alt and schwarzbier.
- 25 g
East Kent Goldings - 6.1 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 20 g
Fuggle - 5.1 AA% pellets; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 15 g
Fuggle - 5.1 AA% pellets; boiled 30 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 15 g
Willamette - 4.5 AA% pellets; boiled 5 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
-
Wyeast 1099 Whitbread Ale™
Wyeast 1099 Whitbread Ale™
A mildly malty and slightly fruity fermentation profile; not as tart and dry as 1098 and much more flocculant. Clears well without filtration.
Notes
Single infusion Mash At 68C
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.062 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.015 | 1.012 - 1.016 | |
| Color: | 33.2 SRM | 22 - 35 | |
| Alcohol: | 6.3% ABV | 4.8% - 6.5% | |
| Bitterness: | 37.7 IBU | 25 - 50 | |
Discussion
Carafa Special 1
2004-07-25 6:22pm
I had forgon to include the Carafa special in the the original recipe posted.
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