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Scaricatore di Porter

Robust Porter • All Grain • 17 L

ales

Italian recipe for an Italian rude beer. Smoke and coffe...as a real Longshoreman should be

December 6, 2012 pm 06:48pm

4.0/5.0 1 rating

Ingredients (All Grain, 17 L)

5.0 kg 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
0.5 kg Belgian Special B

Belgian Special B
0.340 kg 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.
0.065 kg Peated (Smoked) Malt; Castle Malting

Peated (Smoked) Malt; Castle Malting

Features: Treated by being smoked during kilning over a fire made from peat moss. Usage: Scottish ale, porters, smoked beer, special beers. Characteristics: Imparts a distinctive smoky, spicy aroma and flavor, typical for classic German beer styles. The smoked beer brewed with smoked malt tastes like a forest fire - but in a good way!! It has a rich head and a mouth feel similar to sparkling ale.
0.100 kg American Black Patent

American Black Patent

Provides color and sharp flavor in stouts and porters.
40 g Fuggle - 4.8 AA% whole; 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.
10 g Fuggle - 4.8 AA% whole; boiled 15 min

Fuggle

Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
20 g Willamette - 5.0 AA% whole; 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
0.1 kg Coffee (grounds) - (omitted from calculations)

Coffee (grounds)

From the arabica plant. Beans are usually roasted and have a strong distinct bitter flavor. They are then ground and hot water is used to "steep" the unigue oils out of the grounds.
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:	1.063	1.048 - 1.065
Terminal Gravity:	1.015	1.012 - 1.016
Color:	32.0 SRM	22 - 35
Alcohol:	6.4% ABV	4.8% - 6.5%
Bitterness:	38.5 IBU	25 - 50

	Apparent	Real
Original Extract:	15.54 P	15.54 P
Terminal Extract:	3.85 P	6.08 P
Attenuation:	75.2%	60.9%
	% by Volume	% by Weight
Alcohol:	6.4%	5.0%

	Weight	Calories
Alcohol:	17.9 g	123.6
Carbs:	21.5 g	81.9
Protein:	1.5 g	6.0
		Total Calories
		211.5

Fermentables

Total: 6.00 kg

Efficiency: 65%

	Quantity	Proportion	Gravity	Color
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	5.0 kg
Belgian Special B Belgian Special B	0.5 kg
Chocolate Malt 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.	0.340 kg
Peated (Smoked) Malt Peated (Smoked) Malt; Castle Malting Features: Treated by being smoked during kilning over a fire made from peat moss. Usage: Scottish ale, porters, smoked beer, special beers. Characteristics: Imparts a distinctive smoky, spicy aroma and flavor, typical for classic German beer styles. The smoked beer brewed with smoked malt tastes like a forest fire - but in a good way!! It has a rich head and a mouth feel similar to sparkling ale.	0.065 kg
American Black Patent American Black Patent Provides color and sharp flavor in stouts and porters.	0.100 kg

	Quantity	Boiled
Fuggle (4.75%) Fuggle Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.	40 g	60 min
Fuggle (4.75%) Fuggle Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.	10 g	15 min
Willamette (5.00%) Willamette This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy	20 g	15 min

Discussion

ales

A serious porter

2012-12-06 7:04pm

1 oz of cofee 10 mins out of flame. Dark just a little bit less than a stout with a copper touch. Smell a little smoke and relly a little cofee, some good note from the hop. Taste bold, more than medium body, malt before the coffe and the right hop at the end...2 1/2 months at least to wait...next time just a little bit more coffe. Robba Buona

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Recipe Search

Products

Scaricatore di Porter

Ingredients (All Grain, 17 L)

American 2-row

Belgian Special B

Chocolate Malt; Breiss

Peated (Smoked) Malt; Castle Malting

American Black Patent

Fuggle

Fuggle

Willamette

Coffee (grounds)

Wyeast 1056 American Ale™

Style (BJCP)

Analysis

Fermentables

American 2-row

Belgian Special B

Chocolate Malt; Breiss

Peated (Smoked) Malt; Castle Malting

American Black Patent

Hops

Fuggle

Fuggle

Willamette

Discussion

Post a Comment

Recently Added

Recently Reviewed

Recipe Search

Products

Scaricatore di Porter

Ingredients (All Grain, 17 L)

American 2-row

Belgian Special B

Chocolate Malt; Breiss

Peated (Smoked) Malt; Castle Malting

American Black Patent

Fuggle

Fuggle

Willamette

Coffee (grounds)

Wyeast 1056 American Ale™

Style (BJCP)

Analysis

Fermentables

American 2-row

Belgian Special B

Chocolate Malt; Breiss

Peated (Smoked) Malt; Castle Malting

American Black Patent

Hops

Fuggle

Fuggle

Willamette

Discussion

Post a Comment

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Recently Reviewed