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Yorkshire Porter

Yorkshire Porter

Brown Porter : All Grain : 5.5 gal

mikfir

A hint of figgy pudding in the flavor thanks to the yeast.

October 25, 2013 at 10:06am

4.0/5.0 1 rating

Ingredients (All Grain5.5 gal)

  • 9 lbs 2-Row Brewers Malt; Briess

    2-Row Brewers Malt; Briess

    Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .75 lbs 2-Row Caramel Malt 60L; Briess

    2-Row Caramel Malt 60L; Briess

    Sweet, Pronounced Caramel. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .5 lbs Brown Malt; Simpsons

    Brown Malt; Simpsons

    ‘Coffee’ notes for stouts and porters. Smooth mouth-feel.

  • .25 lbs Chocolate Malt; Thomas Fawcett

    Chocolate Malt; Thomas Fawcett

    Roasted coffee flavor.

  • .25 lbs American Black Patent

    American Black Patent

    Provides color and sharp flavor in stouts and porters.

  • .75 oz Target - 10.0 AA% whole; boiled 60 min

    Target

    Used for its robust bittering ability in British ales and lagers. Aroma is quite intense

  • .25 oz Target - 10.0 AA% whole; boiled 5 min

    Target

    Used for its robust bittering ability in British ales and lagers. Aroma is quite intense

  • 1 tsp Irish Moss - (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • .5 tsp Wyeast Nutrient - (omitted from calculations)

    Wyeast Nutrient

    Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.

  • WYeast 1469-PC West Yorkshire Ale

    WYeast 1469-PC West Yorkshire Ale

    This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration.

Notes

Mash at 150F. Ferment at 68F.

Style (BJCP)

Category: 12 - Porter

Subcategory: A - Brown Porter

Range for this Style
Original Gravity: 1.048 1.040 - 1.052
Terminal Gravity: 1.011 1.008 - 1.014
Color: 23.8 SRM 20 - 30
Alcohol: 4.9% ABV 4.00% - 5.40%
Bitterness: 31.6 IBU 18.00 - 35.00

Discussion

mikfir

Good Porter

2013-11-25 8:56am

Mashed at 152F. Ferment at 68F.

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