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Porter 11 (International Winner)

Porter 11 (International Winner)

Robust Porter : All Grain : 23 L

Ray Mills

This beer won a silver metal in the Queensland State titles, Gold in the Australian National titles and overall winner of the Tri-Nations Competition against New Zealand, South Africa and Australia. Get out there and brew it. Im about to try this in a few weeks as we in OZ have these 120 year old grains from Weyermann. Just have to give it a go and will post the results. Cheers in brewing 15/07/02 I thought I did'nt give the recipe to beer tools but I just noted I did. All I can say at this date It must be the best beer I have made and I promise those that brew it will not be disapointed. I will be entering the beer in September 02 for the Queensland state competition. Will let you all know how it goes. Cheers Ray Ray

March 27, 2002 at 11:21pm

0.0/5.0 0 ratings

Ingredients (All Grain23 L)

  • 3.0 kg German Light Munich

    German Light Munich

    For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.

  • 1.5 kg English 2-row Pale

    English 2-row Pale

    All English Ales. Workhorse of British Brewing. Infusion Mash.

  • .75 kg German Dark Crystal

    German Dark Crystal

  • .75 kg Weyermann CaraMunich® II; Weyermann

    Weyermann CaraMunich® II; Weyermann

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

  • .5 kg Weyermann Carafa® I; Weyermann

    Weyermann Carafa® I; Weyermann

    Gives deep aroma and color to dark beers, bocks, stout, alt and schwarzbier.

  • .5 kg Melanoidin Malt

    Melanoidin Malt

    Red Ales

  • 30 g Fuggle - 4.8 AA% pellets; boiled 90 min

    Fuggle

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

  • 10 g Goldings - 6.1 AA% pellets; boiled 90 min

    Goldings

    Mild. Slightly flowery.

  • 25 g 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.

  • 20 g Northern Brewer - 9.7 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.

  • White Labs WLP025 Southwold Ale Yeast

    White Labs WLP025 Southwold Ale Yeast

    From Suffolk county, England. This yeast produces complex fruit and citrus flavors. Great for British bitters and pale ales. Slight sulfur is produced during fermentation, which will disappear with aging.

Style (BJCP)

Category: 12 - Porter

Subcategory: B - Robust Porter

Range for this Style
Original Gravity: 1.059 1.048 - 1.065
Terminal Gravity: 1.013 1.012 - 1.016
Color: 27.9 SRM 22 - 35
Alcohol: 6.0% ABV 4.80% - 6.50%
Bitterness: 32.3 IBU 25.00 - 50.00

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