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2015 Porter

2015 Porter

Brown Porter • All Grain • 5.5 gal

mikfir

Full flavored, great beer

February 5, 2015  02:59pm

5.0/5.0 1 rating

Ingredients (All Grain5.5 gal)

  • 6 lbs Pale Ale Malt;Malteries Franco-Belges

    Pale Ale Malt;Malteries Franco-Belges

    A standard Pale Ale malt that is low in total protein, high in extract and will contribute clean, malty flavor characteristics. A great base malt for any beer style, especially Belgian style ales.

  • 0.25 lbs American Black Patent

    American Black Patent

    Provides color and sharp flavor in stouts and porters.

  • 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.

  • 0.5 lbs American Caramel 40°L

    American Caramel 40°L

    Provides color, a unique flavor, body, and contributes to foam retention and beer stability.

  • 1.0 lbs Weyermann CaraMunich® I;Weyermann

    Weyermann CaraMunich® I;Weyermann

    Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.

  • 1 lbs Brown Malt;Thomas Fawcett

    Brown Malt;Thomas Fawcett

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

  • 0.5 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.

  • 1.0 lbs Torrified Wheat

    Torrified Wheat

    Helps head retention and mouthfeel, used in some pale ales.

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

    East Kent Goldings

    Mild, slightly flowery.

  • .5 oz Fuggle -4.8 AA% pellets; boiled 15 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • 1 oz East Kent Goldings -5.0 AA% whole; added dry to secondary fermenter

    East Kent Goldings

    Mild, slightly flowery.

  • 1tsp 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.

  • .5tsp 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.

  • 1tsp Amylase enzyme -(omitted from calculations)

    Amylase enzyme

    Aids in converting starches into sugar

  • White LabsWLP017Whitbread Ale

    White LabsWLP017Whitbread Ale

    Traditional mixed yeast culture. British style character, slightly fruity, with a hint of sulfur production. This yeast can be used for many different beer styles. The most traditional choices would be English style ales including milds, bitters, porters, and English style stouts. North American style ales will also benefit from fermentation with WLP017. The beer will clear easily.

Notes

Mash at 152F. Ferment at 60F.

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: 24.9 SRM 20 -30
Alcohol: 4.9% ABV 4% -5.4%
Bitterness: 23.5 IBU 18 -35

Discussion

mikfir

Outstanding

2015-02-21 1:06pm

The best porter to date

mikfir

Great Porter

2015-08-06 11:12am

This is a good example of what cold conditioning can do for a beer. It has mellowed into the finest I've made.

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