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VJ Porter
Baltic Porter • All Grain • 5 gal
Kahlua Coffee
March 9, 2013 pm 05:35pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 10 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.
- 1 lbs
Roasted Barley; Briess
Roasted Barley; Briess
Intensely bitter coffee flavor. Characteristics & Applications: • Use 3-7% for coffee flavor in Porter and Stout • Use 2-5% in Nut Brown Ales. • Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 0.5 lbs
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.
- 1 lbs
Lactose
Lactose
Adds sweetness and body. Use in sweet or milk stouts.
- 1 lbs
Oats Raw
Oats Raw
Adds body, mouth feel and head retention to the beer Creates chill haze in lighter beers, so is primarily used in dark ones.
- 0.8 lbs
Malto Dextrin
Malto Dextrin
Adds body and mouthfeel. For all extract beers. Does not ferment.
- 1 oz
East Kent Goldings - 5.0 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 3 ea
Vanilla (whole bean) - Scraped open and let sit in some Maker's Mark, while doing a yeast starter. (omitted from calculations)
Vanilla (whole bean)
Vanilla Beans have a sweet, perfumed aroma with a woody or smoky flavor. Pure Vanilla Extract has a similar aroma. Vanilla Beans are the long, greenish-yellow seed pods of the tropical orchid plant, Vanilla planifolia. Before the plant flowers, the pods are picked, unripe, and cured until they're dark brown. The process takes up to six months.
- 1.5 c
Coffee (grounds) - Add to Maker's Mark/vanilla bean mixture. (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.
-
White Labs WLP007 Dry English Ale
White Labs WLP007 Dry English Ale
Clean, highly flocculant, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches termi
Style (BJCP)
Category: 12 - Porter
Subcategory: C - Baltic Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.078 | 1.060 - 1.090 |  |
| Terminal Gravity: | 1.020 | 1.016 - 1.024 | |
| Color: | 27.9 SRM | 17 - 30 | |
| Alcohol: | 7.7% ABV | 5.5% - 9.5% | |
| Bitterness: | 23.3 IBU | 20 - 40 | |
Discussion
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