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Scaricatore di Porter

Scaricatore di Porter

Robust Porter • All Grain • 17 L


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

December 6, 2012 at 06:48pm

4.0/5.0 1 rating

Ingredients (All Grain17 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


    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


    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


    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



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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