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rixie bixie mild english porter

rixie bixie mild english porter

Brown Porter • Extract • 5.33 gal

rix iebixie

January 1, 2002 pm 03:45pm

0.0/5.0 0 ratings

Ingredients (Extract5.33 gal)

  • .5 lbs Crystal Malt 40°L

    Crystal Malt 40°L

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

  • .5 lbs English Chocolate Malt

    English Chocolate Malt

    Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.

  • 3.3 lbs Liquid Light Extract

    Liquid Light Extract

    A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.

  • 2.5 lbs Dry Amber; Muntons

    Dry Amber; Muntons

    Used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.

  • 1 oz Fuggle - 5.0 AA% pellets; 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.

  • .5 oz Northern Brewer - 8.0 AA% pellets; boiled 30 min

    Northern Brewer

    Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.

  • 1/4 tsp irish moss - (omitted from calculations)

    irish moss

  • 1.25 lb Lt DME(priming), CUPS - (omitted from calculations)

    Lt DME(priming), CUPS

  • Imperial Yeast A09 Pub

    Imperial Yeast A09 Pub

    Brewers swear by this strain to achieve super bright ales in a short amount of time. One of the most flocculent brewer’s strains around, Pub will rip through fermentation and then drop out of the beer quickly. Pub produces higher levels of esters than most domestic ale strains. Be sure to give beers made with Pub a sufficient diacetyl rest.

Notes

steep cracked grains in 1 gallon water at 152 degrees 30 minutes, sparge with 1 qt at 165 degrees. bring boil to 3 gallons after adding extracts. bring cooled wort to 5 1/3 gallons before pitching yeast.

Style (BJCP)

Category: 12 - Porter

Subcategory: A - Brown Porter

Range for this Style
Original Gravity: 1.046 1.040 - 1.052
Terminal Gravity: 1.012 1.008 - 1.014
Color: 21.6 SRM 20 - 30
Alcohol: 4.5% ABV 4% - 5.4%
Bitterness: 29.7 IBU 18 - 35

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