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Judah Maccabee's Spiced Porter
Brown Porter • Extract • 5 gal
A holiday porter.
September 25, 2010 pm 04:14pm
4.0/5.0 1 rating
Ingredients (Extract, 5 gal)
- .50 lbs
Black Roasted Barley
Black Roasted Barley
Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley.
- 1 lbs
2-Row Caramel Malt 60L; Briess
2-Row Caramel Malt 60L; Briess
Sweet, Pronounced Caramel. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 6.6 lbs
Unhopped Plain Amber; Coopers
Unhopped Plain Amber; Coopers
- 1 oz
Fuggle - 4.8 AA% whole; 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.
- .5 oz
Saaz - 5.0 AA% whole; boiled 10 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1 tsp
Cocoa Powder - (omitted from calculations)
Cocoa Powder
Cocoa powder is made when chocolate liquor is pressed to remove three quarters of its cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder.Tastes very bitter and gives a deep chocolate flavor.
-
White Labs WLP005 British Ale
White Labs WLP005 British Ale
This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.
Notes
1/2 tsp each of Cinamon, All Spice and Nutmeg. 1 tsp Cocoa Powder Boiled 10 min.
Style (BJCP)
Category: 12 - Porter
Subcategory: A - Brown Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.055 | 1.040 - 1.052 |  |
| Terminal Gravity: | 1.013 | 1.008 - 1.014 | |
| Color: | 25.9 SRM | 20 - 30 | |
| Alcohol: | 5.6% ABV | 4% - 5.4% | |
| Bitterness: | 22.6 IBU | 18 - 35 | |
Discussion
Hanukkah hopeful
2011-10-22 4:08pm
Well, how did it turn out?
It came out great!
2011-10-25 5:51pm
I brewed this almost a year ago and it was one of the best beers I've ever made (going on about 20 batches over 5 years now). The spices definitely came through without being over-powering and the beer was dry enough and hopped enough that while it was warming and it definitely put me in the holiday spirit without being cloyingly sweet like some holiday ales can be. I would definitely brew this again (and may this year!)
Any Feedback?
2011-10-30 10:47pm
Anyone tried this one yet? I'm looking for a good holiday beer to try, any input would be great - I think this one looks pretty good.
Try all grain
2011-11-09 11:57pm
I translated this recipe to all-grain by replacing the extract with 8lbs of 2-row and an extra 1/2 lb of barley. Turned out great, nice mild spicy flavor with a full body. I also followed this extract recipe and it was full mouthed but empty bodied. Extract version disappointing. All-grain is the way to go. I joined this site to Give this feedback.
Upon further analysis
2011-11-18 6:33pm
Letting the extract version rest for a few weeks has improved it immensely, but the spices are almost impossible to detect. It tastes like a good porter now. The spices are too strong in the all-grain version, they were far more mellow before resting, which surprised me. At any rate, I mixed them 50-50 and it tasted the way I want it to. It's going to make a solid T-giving day brew for the fam and I'm excited about it. I would just be careful, if brewing this as an extract batch, because the spice blend can, and was in my case, overwhelmed.
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