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StoneCutter Porter
Specialty Beer • Partial Mash • 5 gal
Younger’s Porter Clone Historical 1848 porter.
September 3, 2011 pm 07:19pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 2 lbs
English Brown Malt
English Brown Malt
Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.
- 1 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 1 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 6 lbs
Liquid Extra Light; Muntons
Liquid Extra Light; Muntons
Made from the lightest available lager malt, processed carefully with the gentlest heat necessary to ensure that the resultant extract is the lightest possible from 100% malt.
- 2 oz
East Kent Goldings - 5.0 AA% pellets; boiled 90 min
East Kent Goldings
Mild, slightly flowery.
-
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.
Notes
produce a stiff mash at 66°C (150°F). Maintain 66±1°C (150±2°F) for three hours then raise the temperature to 77°C (170°F) for 30 minutes. Sparge slowly with water at 82-85°C (180-185°F) to obtain the required volume. Boil with hops for 1 ½ hours.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.063 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.012 | 0.995 - 1.035 | |
| Color: | 30.4 SRM | 1 - 50 | |
| Alcohol: | 6.7% ABV | 2.5% - 14.5% | |
| Bitterness: | 48.2 IBU | 0 - 100 | |
Discussion
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