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Brown Porter No 3

Brown Porter • All Grain • 5.5 gal

dmccrackin

less roasty and fuller

August 1, 2010 am 12:17am

0.0/5.0 0 ratings

Ingredients (All Grain, 5.5 gal)

7 lbs Pale Ale Malt; Bairds Malt

Pale Ale Malt; Bairds Malt

Pale Ale malt forms the majority of the grist for a typical U.K. Pale Ale or Bitter beer and is made from some of the best barley available. There is an emphasis on single variety and low protein levels. The barley will be fully steeped and germinated before the green malt is loaded to the kiln. Kilning is a carefully controlled process removing moisture to a relatively low level without destroying excessive amounts of enzymes but imparting characteristic flavour and colour. Even with a diastase of only 45°L there is still enough activity to convert for example 5% of Crystal malt and 5 -10% of cooked adjunct (e.g. flaked maize). Mashing is normally at a fixed temperature of about 65°C, so modification has to be high to cope with this and a coarse grist is normally used. Many UK brewers stress the flavour benefits in the wort and glass of using Pale Ale malts produced from traditional winter malting barley varieties.
1 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 English Brown Malt

English Brown Malt

Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.
.5 lbs Pale Chocolate Malt; Thomas Fawcett

Pale Chocolate Malt; Thomas Fawcett

Roasted coffee flavor.
.5 lbs Oats (Pregelatinized Flakes); Briess

Oats (Pregelatinized Flakes); Briess

Characteristics & Applications: • Pregelatinized Oat Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. • Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal. • There is no need to mill Oat Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash. • Oat Flakes have been dehulled before being cooked and flaked. Although the flakes are readily attacked by the malt enzymes, yield will be slightly lower than with other Pregelatinized Flakes. • Oat Flakes have a very distinctive “sticky” mouthfeel which is noticeable even when used in small amounts. • Use 5-25% of the total grist for an Oatmeal Stout. • Use a small percentage in Belgian Wit Beers.
1 oz Fuggle - 4.8 AA% pellets; boiled 60 min

Fuggle

Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
Wyeast 1028 London Ale™

Wyeast 1028 London Ale™

Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness.

Notes

Brewed 8/2/10. Mash at 156. O.G. 1.046.

Style (BJCP)

Category: 12 - Porter

Subcategory: A - Brown Porter

		Range for this Style
Original Gravity:	1.053	1.040 - 1.052
Terminal Gravity:	1.012	1.008 - 1.014
Color:	19.2 SRM	20 - 30
Alcohol:	5.4% ABV	4% - 5.4%
Bitterness:	21.9 IBU	18 - 35

	Apparent	Real
Original Extract:	13.16 P	13.16 P
Terminal Extract:	3.15 P	5.04 P
Attenuation:	76.1%	61.7%
	% by Volume	% by Weight
Alcohol:	5.4%	4.2%

	Weight	Calories
Alcohol:	15.2 g	104.5
Carbs:	17.7 g	67.4
Protein:	1.2 g	5.0
		Total Calories
		177.0

Fermentables

Total: 10.00 lbs

Efficiency: 84%

	Quantity	Proportion	Gravity	Color
Pale Ale Malt Pale Ale Malt; Bairds Malt Pale Ale malt forms the majority of the grist for a typical U.K. Pale Ale or Bitter beer and is made from some of the best barley available. There is an emphasis on single variety and low protein levels. The barley will be fully steeped and germinated before the green malt is loaded to the kiln. Kilning is a carefully controlled process removing moisture to a relatively low level without destroying excessive amounts of enzymes but imparting characteristic flavour and colour. Even with a diastase of only 45°L there is still enough activity to convert for example 5% of Crystal malt and 5 -10% of cooked adjunct (e.g. flaked maize). Mashing is normally at a fixed temperature of about 65°C, so modification has to be high to cope with this and a coarse grist is normally used. Many UK brewers stress the flavour benefits in the wort and glass of using Pale Ale malts produced from traditional winter malting barley varieties.	7 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
English Brown Malt English Brown Malt Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.	1 lbs
Pale Chocolate Malt Pale Chocolate Malt; Thomas Fawcett Roasted coffee flavor.	.5 lbs
Oats (Pregelatinized Flakes) Oats (Pregelatinized Flakes); Briess Characteristics & Applications: • Pregelatinized Oat Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. • Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal. • There is no need to mill Oat Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash. • Oat Flakes have been dehulled before being cooked and flaked. Although the flakes are readily attacked by the malt enzymes, yield will be slightly lower than with other Pregelatinized Flakes. • Oat Flakes have a very distinctive “sticky” mouthfeel which is noticeable even when used in small amounts. • Use 5-25% of the total grist for an Oatmeal Stout. • Use a small percentage in Belgian Wit Beers.	.5 lbs

	Quantity	Boiled	Proportion	Bitterness	Utilization
Fuggle (4.8%) 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	60 min

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Recipe Search

Products

Brown Porter No 3

Ingredients (All Grain, 5.5 gal)

Pale Ale Malt; Bairds Malt

American Caramel 40°L

English Brown Malt

Pale Chocolate Malt; Thomas Fawcett

Oats (Pregelatinized Flakes); Briess

Fuggle

Wyeast 1028 London Ale™

Notes

Style (BJCP)

Analysis

Fermentables

Pale Ale Malt; Bairds Malt

American Caramel 40°L

English Brown Malt

Pale Chocolate Malt; Thomas Fawcett

Oats (Pregelatinized Flakes); Briess

Hops

Fuggle

Discussion

Post a Comment

Recently Added

Recently Reviewed

Recipe Search

Products

Brown Porter No 3

Ingredients (All Grain, 5.5 gal)

Pale Ale Malt; Bairds Malt

American Caramel 40°L

English Brown Malt

Pale Chocolate Malt; Thomas Fawcett

Oats (Pregelatinized Flakes); Briess

Fuggle

Wyeast 1028 London Ale™

Notes

Style (BJCP)

Analysis

Fermentables

Pale Ale Malt; Bairds Malt

American Caramel 40°L

English Brown Malt

Pale Chocolate Malt; Thomas Fawcett

Oats (Pregelatinized Flakes); Briess

Hops

Fuggle

Discussion

Post a Comment

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