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Cherry Porter2
Baltic Porter • Extract • 5 gal
added cherries
April 26, 2011 pm 12:33pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1 lbs
Special B - Caramel malt; Dingemans
Special B - Caramel malt; Dingemans
The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.
- .25 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 1 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .25 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 6 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 3 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 2 oz
Tettnanger - 4.5 AA% whole; boiled 30 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 35 oz
Cherries (frozen) - (omitted from calculations)
Cherries (frozen)
Shiney red to purple plumb shaped fruit. A distant relative of the plumb. Strong distinctly sweet flavor.
-
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: | 1.073 | 1.060 - 1.090 |  |
| Terminal Gravity: | 1.019 | 1.016 - 1.024 | |
| Color: | 26.2 SRM | 17 - 30 | |
| Alcohol: | 7.1% ABV | 5.5% - 9.5% | |
| Bitterness: | 16.7 IBU | 20 - 40 | |
Discussion
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