• Favorite
  • Discuss
  • Subscribe
Connect
VJ Porter

VJ Porter

Baltic Porter : All Grain : 5 gal

raymundo

Kahlua Coffee

March 9, 2013 at 05:35pm

0.0/5.0 0 ratings

Ingredients (All Grain5 gal)

  • 10 lbs Maris Otter Pale

    Maris Otter Pale

    An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.

  • 1 lbs Roasted Barley; Briess

    Roasted Barley; Briess

    Intensely bitter coffee flavor. Characteristics & Applications: • Use 3-7% for coffee flavor in Porter and Stout • Use 2-5% in Nut Brown Ales. • Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 0.5 lbs Chocolate Malt; Breiss

    Chocolate Malt; Breiss

    Rich roasted coffee flavor. Characteristics & Applications: • Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 1 lbs Lactose

    Lactose

    Adds sweetness and body. Use in sweet or milk stouts.

  • 1 lbs Oats Raw

    Oats Raw

    Adds body, mouth feel and head retention to the beer Creates chill haze in lighter beers, so is primarily used in dark ones.

  • 0.8 lbs Malto Dextrin

    Malto Dextrin

    Adds body and mouthfeel. For all extract beers. Does not ferment.

  • 1 oz East Kent Goldings - 5.0 AA% pellets; boiled 60 min

    East Kent Goldings

    Mild, slightly flowery.

  • 3 ea Vanilla (whole bean) - Scraped open and let sit in some Maker's Mark, while doing a yeast starter. (omitted from calculations)

    Vanilla (whole bean)

    Vanilla Beans have a sweet, perfumed aroma with a woody or smoky flavor. Pure Vanilla Extract has a similar aroma. Vanilla Beans are the long, greenish-yellow seed pods of the tropical orchid plant, Vanilla planifolia. Before the plant flowers, the pods are picked, unripe, and cured until they're dark brown. The process takes up to six months.

  • 1.5 c Coffee (grounds) - Add to Maker's Mark/vanilla bean mixture. (omitted from calculations)

    Coffee (grounds)

    From the arabica plant. Beans are usually roasted and have a strong distinct bitter flavor. They are then ground and hot water is used to "steep" the unigue oils out of the grounds.

  • White Labs WLP007 Dry English Ale

    White Labs WLP007 Dry English Ale

    Clean, highly flocculant, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches termi

Style (BJCP)

Category: 12 - Porter

Subcategory: C - Baltic Porter

Range for this Style
Original Gravity: 1.078 1.060 - 1.090
Terminal Gravity: 1.020 1.016 - 1.024
Color: 27.9 SRM 17 - 30
Alcohol: 7.7% ABV 5.50% - 9.50%
Bitterness: 23.3 IBU 20.00 - 40.00

Discussion

Post a Comment

Subscribe to this discussion.