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Black Widow
Robust Porter • All Grain • 210 gal
This is a great mcmenamins beer. Scale to batch size. Include also 15lb bairds 135/165 for 220 gal batch. I couldnt include it in the calculator as I am a basic member.
November 3, 2011 pm 02:47pm
0.0/5.0 0 ratings
Ingredients (All Grain, 210 gal)
- 350 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
- 20 lbs
Pacific Northwest Wheat
Pacific Northwest Wheat
- 25 lbs
Aromatic Malt; Briess
Aromatic Malt; Briess
Golden rich color and a smooth malty flavor. Characteristics & Applications: • Munich-style malt that will contribute an intensely malty flavor and aroma. • Use in any beer style for additional maltiness. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 10 lbs
American Black Roast
American Black Roast
Adds a heavy roast flavor and dark color.
- 25 lbs
Roast Barley; Bairds Malt
Roast Barley; Bairds Malt
This product is used in the production of dry or bitter Stouts and other dark beers, or for the careful adjustment of Pilsen beer colours. A different, slower roasting temperature profile is used but the final temperature is 220°C or even higher, which is achieved by allowing the exothermic roasting reactions to continue after turning off the heat source. The reaction is stopped by quenching with water. Because of the high temperature at the end, colour pick-up at this stage is very rapid and extreme care is needed to prevent carbonisation. Because the roasting process is slightly different from that used for Roast malt and a higher final temperature is used, the balance of pyrazines to pyrroles is different, with there being more pyrazines present in this product. This leads to a more bitter flavour and the use of the material in the so-called bitter Stouts. With extreme care it can also be used to colour and flavour Lager beers, but the quantities used are very small, certainly no more than 2 or 3 Kg in 1 tonne of grist.
- 15 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 24 oz
Chinook - 13.0 AA% whole; boiled 90 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 36 oz
Goldings - 5.0 AA% whole; boiled 1 min
Goldings
Mild. Slightly flowery.
-
Wyeast 1056 American Ale™
Wyeast 1056 American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.012 | 1.012 - 1.016 | |
| Color: | 27.1 SRM | 22 - 35 | |
| Alcohol: | 5.1% ABV | 4.8% - 6.5% | |
| Bitterness: | 34.7 IBU | 25 - 50 | |
Discussion
IBU's
2011-11-05 4:10pm
Did you scale the hops wrong? Only 2.2 IBU's.
Mistake
2011-11-07 10:59am
Sorry I will change that. It should be in pounds not oz.
updated
2011-11-10 7:42pm
I updated the recipe. I had in inadvertently listed the hops wrong. Again, you have to scale the recipe as it was given to me as a large scale brewery product. Mash at 156 for 90min.
outcome
2012-05-06 12:25am
I brewed this a few months back. The first 5 gal I didnt have the brewers licorice and just kegged it. Turned out about 7.5abv and a little liter in colour than it should but over all good. The second 5 gal I did get two sticks of brewers licorice and added that to the keg. At first it was a bit much but as the licorice settled to the bottom finished nicely.
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