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woodtalker porter

woodtalker porter

Robust Porter : All Grain : 5 gal

Wild53

my third all grain should be a good one

April 14, 2014 at 07:42pm

0.0/5.0 0 ratings

Ingredients (All Grain5 gal)

  • 7.01 lbs Munich Malt; International Malting

    Munich Malt; International Malting

    Traditional European style.

  • 0.40 lbs Black Malt; Briess

    Black Malt; Briess

    Neutral flavor. Characteristics & Applications: • Use in all beer styles for color adjustment. • Provides the color and sharp, almost acrid, flavor that is characteristic of Stouts and Porters. • Use 1-10% for desired color in Porter and Stout. • Black Malt has a distinctive malty flavor and is not interchangeable with Roasted Barley. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 0.86 lbs 2-Row Caramel Malt 80L; Briess

    2-Row Caramel Malt 80L; Briess

    Pronounced Caramel, Slight Burnt Sugar, Raisiny, Prune. 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 80L is a roasted caramel malt that imparts red to deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 0.32 lbs Cara-Pils® Malt; Briess

    Cara-Pils® Malt; Briess

    Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 0.49 lbs Dark Munich Malt; Joe White Maltings

    Dark Munich Malt; Joe White Maltings

    Product Code: 1105

  • 0.51 lbs Chocolate Malt; Simpsons

    Chocolate Malt; Simpsons

    Roasted malts for ‘winter warmer’ styles. Rich, dark colours with burnt toast dryness.

  • 0.60 lbs Malto Dextrin

    Malto Dextrin

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

  • 0.22 lbs Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • 0.5 oz Chinook - 13.0 AA% pellets; boiled 60 min

    Chinook

    Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.

  • 0.50 oz East Kent Goldings - 5.0 AA% pellets; boiled 15 min

    East Kent Goldings

    Mild, slightly flowery.

  • 0.50 oz Liberty - 4.0 AA% pellets; boiled 1 min

    Liberty

    Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.

  • White Labs WLP002 English Ale

    White Labs WLP002 English Ale

    A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual s

Style (BJCP)

Category: 12 - Porter

Subcategory: B - Robust Porter

Range for this Style
Original Gravity: 1.054 1.048 - 1.065
Terminal Gravity: 1.013 1.012 - 1.016
Color: 28.7 SRM 22 - 35
Alcohol: 5.4% ABV 4.80% - 6.50%
Bitterness: 36.5 IBU 25.00 - 50.00

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