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Karen's Porter
Brown Porter • All Grain • 5.5 gal
My wife's favorite ale. The golden promise malt is a real plus.
October 31, 2010 pm 04:05pm
5.0/5.0 1 rating
Ingredients (All Grain, 5.5 gal)
- 7 lbs
Golden Promise Malt; Thomas Fawcett
Golden Promise Malt; Thomas Fawcett
- .5 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .3125 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- .5 lbs
Roasted Barley; Thomas Fawcett
Roasted Barley; Thomas Fawcett
Intensely bitter coffee flavor. Characteristics & Applications: • Use 3-7% for coffee flavor in Porter and Stout • Use 2-5% in Nut Brown Ales. • Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- .5 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.
- 1 oz
Goldings - 5.0 AA% pellets; boiled 60 min
Goldings
Mild. Slightly flowery.
- 1 oz
Willamette - 4.5 AA% pellets; boiled 15 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1 oz
Goldings - 5.0 AA% pellets; boiled 1 min
Goldings
Mild. Slightly flowery.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
- .5 tsp
Wyeast Nutrient - (omitted from calculations)
Wyeast Nutrient
Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.
-
Wyeast 1084 Irish Ale™
Wyeast 1084 Irish Ale™
Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.
Notes
Absolutely my wife's favorite.
Style (BJCP)
Category: 12 - Porter
Subcategory: A - Brown Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.045 | 1.040 - 1.052 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.014 | |
| Color: | 25.6 SRM | 20 - 30 | |
| Alcohol: | 4.6% ABV | 4% - 5.4% | |
| Bitterness: | 29.5 IBU | 18 - 35 | |
Discussion
My wife's most requested ale
2010-10-31 4:12pm
Mash at 155 degrees F to conversion. Use the iodine test. This makes a rich, malty porter that you just have to love. I have brewed this porter four times--it just doesn't last long.
A great porter
2010-11-28 4:20pm
This is by far my wife's favorite porter. Making it for her frees me up from complaints about the space my brewing takes up.
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