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Porter 7 Extract

Porter 7 Extract

Robust Porter : Extract : 5 gal

This is my extract version of Ray Mill's award-winning Porter 7. Enjoy!

January 9, 2002 at 01:48pm

0.0/5.0 0 ratings

Ingredients (Extract5 gal)

  • .5 lbs Crystal Malt 80°L

    Crystal Malt 80°L

    Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.

  • .5 lbs English Chocolate Malt

    English Chocolate Malt

    Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.

  • .5 lbs British Black Patent

    British Black Patent

    Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.

  • 1 lbs English 2-row Munich

    English 2-row Munich

    Used for extra flavour and colour in nitro-keg ales.

  • 6 lbs Liquid Light Extract

    Liquid Light Extract

    A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.

  • 1 1/4 oz Fuggle - 4.8 AA% pellets; boiled 80 min

    Fuggle

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

  • 1/4 oz Fuggle - 4.8 AA% pellets; boiled 20 min

    Fuggle

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

  • 1/4 oz Goldings - 5.0 AA% pellets; boiled 20 min

    Goldings

    Mild. Slightly flowery.

  • 1/2 oz Northern Brewer - 8.0 AA% pellets; boiled 1 min

    Northern Brewer

    Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.

  • 1 tsp Irish Moss - (omitted from calculations)

    Irish Moss

  • 3 tsp BrewTek Superfood - (omitted from calculations)

    BrewTek Superfood

  • Wyeast 1968 London ESB Ale™

    Wyeast 1968 London ESB Ale™

    Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales.

Notes

Bring 3 qts of brewing water to 160 degrees. Steep grains covered for 45 minutes. Sparge with 3 more qts 160 water into kettle and top up to 6 gallons. Bring to rolling boil and dissolve malt extract. Boil for 90 minutes adding hops at 80, 20 and the very end. Cool to 85 degrees as quickly as possible and aerate well. Pitch yeast (1 qt starter recommended). Primary ferment 4 - 7 days, secondary 5 - 12 days. 3/4 cup Corn Sugar for priming at bottling.

Style (BJCP)

Category: 12 - Porter

Subcategory: B - Robust Porter

Range for this Style
Original Gravity: 1.053 1.048 - 1.065
Terminal Gravity: 1.012 1.012 - 1.016
Color: 29.2 SRM 22 - 35
Alcohol: 5.5% ABV 4.80% - 6.50%
Bitterness: 37.0 IBU 25.00 - 50.00

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