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Yrmommas Mug Porter
Robust Porter • All Grain • 5 gal
Mmmm. A warm chocolatey-toasty porter robustus. Perfect for the oncoming cold wet winter. Keep warm everybody!
November 2, 2001 pm 04:05pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 8 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
- .5 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 1 lbs
English Brown Malt
English Brown Malt
Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.
- .75 lbs
Weyermann CaraMunich® I; Weyermann
Weyermann CaraMunich® I; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 1 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 1 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .5 oz
Magnum - 15.0 AA% whole; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- .25 oz
Willamette - 5.0 AA% whole; 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
- .5 oz
Goldings - 5.2 AA% whole; boiled 15 min
Goldings
Mild. Slightly flowery.
- .25 oz
Willamette - 5.0 AA% whole; boiled 1 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- .5 oz
Goldings - 5.5 AA% whole; boiled 1 min
Goldings
Mild. Slightly flowery.
- 2 tsp
Irish Moss - (omitted from calculations)
Irish Moss
- 1 tbsp
Gypsum - (omitted from calculations)
Gypsum
-
Wyeast 1028 London Ale™
Wyeast 1028 London Ale™
Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness.
Notes
Infusion Mash. Strike for 152F, hold until conversion. Mashout and sparge. 1/3 bittering hops and a sprinkle of the others in the first wort hopping. Boil for 60 Min, with the Willamette and Goldings additions at the 15 and 1 minute mark. Irish Moss at 15 Min to end. Irish Moss and Gypsum are approximates. This should be a tasty, toasty winter treat. Prost!
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.057 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.012 | 1.012 - 1.016 | |
| Color: | 33.3 SRM | 22 - 35 | |
| Alcohol: | 5.8% ABV | 4.8% - 6.5% | |
| Bitterness: | 37.3 IBU | 25 - 50 | |
Discussion
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