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Marienny's Honey Porter
Brown Porter • Extract • 5.75 gal
First Attempt to clone Samuel Adam's Honey Porter. Named after my daugthers
September 22, 2008 04:43pm
0.0/5.0 0 ratings
Ingredients (Extract, 5.75 gal)
- 1 lbs
American Caramel 60°L
American Caramel 60°L
Mild caramel,nutty flavor, sweet. adds color
- .75 lbs
Weyermann Carafa® I;Weyermann
Weyermann Carafa® I;Weyermann
Gives deep aroma and color to dark beers, bocks, stout, alt and schwarzbier.
- .75 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 3.3 lbs
Amber;John Bull
Amber;John Bull
For ales and bitters.
- 2 lbs
Dry Amber Extract
Dry Amber Extract
Cream-colored and full-flavored; will produce amber colored beers such as pale ales, IPAs, and bitters. Made of pale and crystal malts.
- 1 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1 oz
Fuggle -4.8 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.
- .5 oz
East Kent Goldings -5.0 AA% pellets; boiled 30 min
East Kent Goldings
Mild, slightly flowery.
- .5 oz
East Kent Goldings -5.0 AA% pellets; boiled 5 min
East Kent Goldings
Mild, slightly flowery.
-
FermentisS-04Safale S-04
FermentisS-04Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 12 -Porter
Subcategory: A -Brown Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.040 -1.052 |  |
| Terminal Gravity: | 1.012 | 1.008 -1.014 | |
| Color: | 24.9 SRM | 20 -30 | |
| Alcohol: | 5.1% ABV | 4% -5.4% | |
| Bitterness: | 21.2 IBU | 18 -35 | |
Discussion
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