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Black Peter
Robust Porter • All Grain • 5 gal
Similar to a recipe for an Edmund Fitzgerald clone but using Cascade for a bittering hops.
December 5, 2011 pm 09:26pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 11 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.
- .25 lbs
Black Barley; Briess
Black Barley; Briess
Coffee, Intense Bitter, Dry. Characteristics & Applications: • Black Barley provides the color and rich, sharp flavor which is characteristic of Stouts and some Porters. • Black Barley contributes a dryness to the Stout or Porter. It is not interchangeable with Black Malt. Black Malt may be used in conjunction with Black Barley to achieve the desired color. • Use 3-7% for a dry Porter. • Use 5-15% for a dry Stout • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- .50 lbs
2-Row Chocolate Malt; Briess
2-Row Chocolate Malt; Briess
Rich Roasted Coffee. Characteristics & Applications: • 2-Row 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 2-Row Malting Barley varieties.
- .50 lbs
2-Row Caramel Malt 60L; Briess
2-Row Caramel Malt 60L; Briess
Sweet, Pronounced Caramel. 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.
- .50 lbs
Special B - Caramel malt; Dingemans
Special B - Caramel malt; Dingemans
The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.
- 1.5 oz
Cascade - 5.0 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .5 oz
Willamette - 4.7 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
- .5 oz
Willamette - 4.7 AA% pellets; boiled 5 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
-
White Labs WLP001 California Ale
White Labs WLP001 California Ale
This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.
Notes
There was no option for the Wyeast Rouge Pacman that I used so I clicked WLP 001 as I have heard it is similar.
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.064 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.015 | 1.012 - 1.016 | |
| Color: | 26.2 SRM | 22 - 35 | |
| Alcohol: | 6.5% ABV | 4.8% - 6.5% | |
| Bitterness: | 40.3 IBU | 25 - 50 | |
Discussion
Shouldn't have worried, It turned out good after all!
2012-01-04 8:51pm
This really surprised me. I am not enjoying the Centennial shortage but this experiment makes it easier to handle and gives me some encouragement to try something different. I kegged this first 5 gal. batch but will be bottling and aging the next. The Vanilla really adds to the beer without taking center stage. Thinking of trying some Sovereign next time. Thoughts?
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