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Oold ale
Baltic Porter • Extract • 10 L
Thinking of brewing this one for the winter.
September 7, 2010 pm 04:20pm
0.0/5.0 0 ratings
Ingredients (Extract, 10 L)
- 0.1 kg
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- 0.1 kg
Chocolate Malt; Thomas Fawcett
Chocolate Malt; Thomas Fawcett
Roasted coffee flavor.
- 1.6 kg
Dry Amber; Muntons
Dry Amber; Muntons
Used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 0.5 kg
Dark Dry; Northwestern
Dark Dry; Northwestern
Generally, for dark beer, oktoberfest, bock, doppelbock, brown ales.
- 0.25 kg
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 11 g
Northern Brewer - 10.5 AA% whole; boiled 60 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.
- 5 g
Perle - 7.2 AA% whole; boiled 15 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- 5 g
East Kent Goldings - 4.5 AA% pellets; boiled 1 min
East Kent Goldings
Mild, slightly flowery.
-
Wyeast 1098 British Ale™
Wyeast 1098 British Ale™
From Whitbread. Ferments dry and crisp, slightly tart, fruity and well-balanced. Ferments well down to 65F.
Style (BJCP)
Category: 12 - Porter
Subcategory: C - Baltic Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.087 | 1.060 - 1.090 |  |
| Terminal Gravity: | 1.022 | 1.016 - 1.024 | |
| Color: | 24.9 SRM | 17 - 30 | |
| Alcohol: | 8.6% ABV | 5.5% - 9.5% | |
| Bitterness: | 38.3 IBU | 20 - 40 | |
Discussion
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