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Oatmeal porter
Brown Porter • All Grain • 5 gal
tastie brown porter
February 19, 2011 pm 03:34pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 6.04 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- .75 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- .50 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .20 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
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- .25 oz
Willamette - 4.8 AA% pellets; boiled 90 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- .75 oz
Willamette - 4.8 AA% pellets; boiled 45 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- .25 oz
Willamette - 4.8 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
- 1.2 ml
Irish Moss - add at 1hr.15min. (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.
-
Wyeast 1028 London Ale™
Wyeast 1028 London Ale™
Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness.
Style (BJCP)
Category: 12 - Porter
Subcategory: A - Brown Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.040 | 1.040 - 1.052 |  |
| Terminal Gravity: | 1.009 | 1.008 - 1.014 | |
| Color: | 24.7 SRM | 20 - 30 | |
| Alcohol: | 4.0% ABV | 4% - 5.4% | |
| Bitterness: | 23.9 IBU | 18 - 35 | |
Discussion
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