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Porter Adjunct
Brown Porter • Extract • 5 gal
July 11, 2001 06:25pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1 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.
- 2 lbs
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- 1 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 1 lbs
Belgian Chocolate Malt
Belgian Chocolate Malt
Adds a nutty flavor, Brown Ales
- 2 lbs
Belgian Special B
Belgian Special B
- 1 lbs
English Brown Malt
English Brown Malt
Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.
- 3 lbs
Liquid Dark Extract
Liquid Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 2 lbs
Dark Brown Sugar
Dark Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 1 oz
Cascade -5.0 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .25 oz
Cascade -5.5 AA% pellets; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .25 oz
Mt. Hood -5.0 AA% pellets; boiled 15 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- .5 oz
Cascade -5.5 AA% pellets; boiled 1 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1oz
irish moss -(omitted from calculations)
irish moss
-
Wyeast1728Scottish Ale™
Wyeast1728Scottish Ale™
Ideally suited for Scottish-style ales, and high gravity ales of all types.
Style (BJCP)
Category: 12 -Porter
Subcategory: A -Brown Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.073 | 1.040 -1.052 |  |
| Terminal Gravity: | 1.017 | 1.008 -1.014 | |
| Color: | 48.2 SRM | 20 -30 | |
| Alcohol: | 7.3% ABV | 4% -5.4% | |
| Bitterness: | 17.5 IBU | 18 -35 | |
Discussion
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