Products
$3 USD
BeerTools Pro 2.1 Download (Windows)
$24.95 USD
BeerTools Pro 2.1 Download (macOS)
$24.95 USD
Bridgeport Porter
Robust Porter • Extract • 5 gal
December 13, 2001 am 02:46am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1/2 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 3/4 lbs
Black Roasted Barley
Black Roasted Barley
Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley.
- 6.6 lbs
Liquid Amber Extract
Liquid Amber Extract
Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 1 lbs
Dry Amber; Muntons
Dry Amber; Muntons
Used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- .67 oz
Magnum - 13.0 AA% pellets; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 1 oz
East Kent Goldings - 3.7 AA% pellets; boiled 5 min
East Kent Goldings
Mild, slightly flowery.
-
Wyeast 1318 London Ale III™
Wyeast 1318 London Ale III™
From traditional London brewery with great malt and hop profile. True top cropping strain, fruity, very light, soft balanced palate, finishes slightly sweet.
Notes
Steep crushed chocolate malt and roasted black barley in 3 gallons of water at 150 deg. for 30 min. Remove grains from wort, add malt syrup and dry malt extract to wort, and return to a boil. Add Magnum hops and boil for 60 minutes. add Golding hops for the last 5 minutes of the boil. When done boiling, strain out hops, and add wort to 2 gallons, pre-boiled, cooled water in sanitary fermenter, and top off with pre-boiled cool water to 5.5 gallons. Cool the wort to 80 deg., aerate the wort and pitch your yeast. Allow beer to cool over next few hours to 68 deg. to 70 deg., and ferment for 7 to 10 days or until specific gravity reading stays constant. Bottle beer, age for at least 3 weeks for full flavor and enjoy!
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.060 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.013 | 1.012 - 1.016 | |
| Color: | 30.7 SRM | 22 - 35 | |
| Alcohol: | 6.1% ABV | 4.8% - 6.5% | |
| Bitterness: | 36.9 IBU | 25 - 50 | |
Discussion
Post a Comment
Recently Added
Recently Reviewed
Special/Best/Premium Bitter : All Grain
Recipe from Goddard's Brewery, Isle of Wight UK. Typical english bitter with a hint of toffee flavor and smell from the...
20L strike and 25L boil? How long for the mash - 60mins?
2024-11-15 6:03pm
Spotted Tongue 2024 Summer Saison
Saison : All Grain
Trying Lallemand Farmhouse Hybrid Saison yeast for the first time.
Finished a little sweet for a Saison, next time omit the Munich and/or Melanoidin malt. The Lallemand Farmhouse Hybrid...
2024-10-26 7:15pm
Blonde Ale : All Grain
Does adding toasted bread to the mash affect outcome?
The answer appears to be no, adding toasted bread did not seem to add any bready or toasty notes to the beer. It is an...
2024-10-26 7:05pm