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Dirty Sanchez Porter Clone

Dirty Sanchez Porter Clone

Robust Porter • Partial Mash • 5.5 gal

Oreo

Following LegMan's Step Mash

October 11, 2011 pm 04:33pm

3.0/5.0 1 rating

Ingredients (Partial Mash, 5.5 gal)

  • 2 lbs Amber; Crisp

    Amber; Crisp

    Unlike Crystal or Caramalt, the starting material for Amber Malt is a kilned Pale Ale malt. Amber Malt is typically used as a small proportion of the grist (0.5%) in the preparation of beers requiring some substantial depth of color.

  • 1 lbs Caramel Malt 60L; Briess

    Caramel Malt 60L; Briess

    Sweet, pronounced caramel flavor. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .5 lbs Chocolate Malt; Breiss

    Chocolate Malt; Breiss

    Rich roasted coffee flavor. Characteristics & Applications: • Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • .25 lbs Roasted Barley; Briess

    Roasted Barley; Briess

    Intensely bitter coffee flavor. Characteristics & Applications: • Use 3-7% for coffee flavor in Porter and Stout • Use 2-5% in Nut Brown Ales. • Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • .25 lbs English Brown Malt

    English Brown Malt

    Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.

  • 4 lbs Dry Light; Muntons

    Dry Light; Muntons

    Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.

  • .5 lbs Dry Extra Light; Muntons

    Dry Extra Light; Muntons

    Contains no colored malts or unmalted products; the light color of this product is achieved by using low processing temperatures and low-colored raw materials.

  • .5 lbs Barley Flaked

    Barley Flaked

    Helps head retention, imparts creamy smoothness. For porters and stouts.

  • .5 lbs Molasses

    Molasses

    Imparts strong sweet flavor. Use in stouts and porters.

  • 2 oz Fuggle - 4.5 AA% pellets; boiled 60 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • .5 oz East Kent Goldings - 4.9 AA% pellets; boiled 15 min

    East Kent Goldings

    Mild, slightly flowery.

  • .5 oz East Kent Goldings - 4.9 AA% pellets; boiled 1 min

    East Kent Goldings

    Mild, slightly flowery.

  • 8 oz Cocoa Powder - (omitted from calculations)

    Cocoa Powder

    Cocoa powder is made when chocolate liquor is pressed to remove three quarters of its cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder.Tastes very bitter and gives a deep chocolate flavor.

  • 1 tbsp Vanilla (extract) - (omitted from calculations)

    Vanilla (extract)

    Vanilla Beans have a sweet, perfumed aroma with a woody or smoky flavor. Pure Vanilla Extract has a similar aroma. To obtain Pure Vanilla Extract, cured Vanilla Beans are steeped in alcohol. According to law, Pure Vanilla Extract must be 35 percent alcohol by volume.

  • White Labs WLP005 British Ale

    White Labs WLP005 British Ale

    This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.

Style (BJCP)

Category: 12 - Porter

Subcategory: B - Robust Porter

Range for this Style
Original Gravity: 1.059 1.048 - 1.065
Terminal Gravity: 1.014 1.012 - 1.016
Color: 25.4 SRM 22 - 35
Alcohol: 5.8% ABV 4.8% - 6.5%
Bitterness: 38.7 IBU 25 - 50

Discussion

Oreo

Mouthfeel

2012-07-21 4:26pm

Not quite right mouthfeel will add malto next time. The chocolate was a little excessive, maybe 4oz next time. Added clove to a partial of batch. I have chosen, poorly.

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