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Jamie's Porter
Robust Porter • Extract • 5 gal
November 8, 2001 am 06:09am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .5 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- .25 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 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.
- 3.5 lbs
Light; John Bull
Light; John Bull
Made from Lager malt, it will add body and character to any light brew. Light malt extract will impart rich flavor compounds, ensure an excellent fermentation, and improve the clarity.
- 2.5 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.
- .625 oz
Nugget - 12.0 AA% pellets; boiled 60 min
Nugget
This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.
- .25 oz
Willamette - 5.0 AA% pellets; boiled 30 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 - 5.0 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
Cascade - 5.5 AA% pellets; boiled 3 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
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
**NOTE**: the FG will be higher than shown here, each time I've made it, it finishes at 1.018-1.020. Steep the grains in 1.5 gallons of 160 degree (give or take a couple of degrees) for 30 minutes. I transfer to secondary after 3 or 4 days (SG ~= 1.022) and leave in secondary for 4 weeks. The tenth ounce Cascade hops is just a "pinch" I throw in at the last minute. I carbonate it with 96 grams of corn sugar, but you can prime it like any other beer.
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.055 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.012 | 1.012 - 1.016 | |
| Color: | 31.2 SRM | 22 - 35 | |
| Alcohol: | 5.6% ABV | 4.8% - 6.5% | |
| Bitterness: | 33.8 IBU | 25 - 50 | |
Discussion
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