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Rosadin
Robust Porter • All Grain • 40 L
Porter muito forte
November 21, 2014 pm 12:27pm
0.0/5.0 0 ratings
Ingredients (All Grain, 40 L)
- 8.5 kg
BEST Pilsen Malt; Best Malz
BEST Pilsen Malt; Best Malz
Our first class BEST Pilsen Malt gives beer a fresh and rounded taste. It can be used for all types of light beer. It also forms an excellent “light” foundation for almost all beer specialities. The malt is produced from high-quality two-row-spring barley, which was grown in the best German and European barley regions. The properties of the malt: low protein levels, high extract content, light colour and high enzymatic activity.
- 1.1 kg
BEST Black Malt; Best Malz
BEST Black Malt; Best Malz
BEST Black Malt (roasted malt) gives the beer greater depth of colour and adds fine nuances of chocolate or coffee aromas. The malt taste is also emphasised. The froth is unaltered by this. The malt is produced from green or kiln-dried malt in an intensive roasting process. The colour of the malt can be determined in line with the wishes of the customer in a range of ± 5%.
- 6 kg
Caramel Dark; Hoepfner Malz
Caramel Dark; Hoepfner Malz
Often used to improve body and head retention.
- 2 kg
BEST Wheat Malt Light; Best Malz
BEST Wheat Malt Light; Best Malz
BEST Wheat Malt light emphasises the effervescent freshness and the typical top-fermented taste of wheat beer. It is produced from high quality brewing wheat. Malting processes adapted to the raw material highlight the particular qualities of this malt.
- 0.24 kg
Invert Sugar
Invert Sugar
Increases alcohol. Use in some Belgian or English ales. Made from sucrose & is 5-10% less fermentable than sucrose. Does not contain dextrins.
- 140 g
Warrior® - 16.0 AA% pellets; boiled 60 min
Warrior®
New hop with much potential. Very stable.
- 100 g
Cascade - 5.5 AA% pellets; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 40 g
Citra® - 12.0 AA% pellets; boiled 5 min
Citra®
Citra™ is a special aroma hop variety developed by the Hop Breeding Company (a joint venture between John I. Haas, Inc. and Select Botanicals Group, LLC). It was released in 2007. Citra™ has fairly high alpha acids and total oil contents with a low percentage of cohumulone content. The variety imparts interesting citrus and tropical fruit characters to beer.
- 200 g
Cocoa Powder - (omitted from calculations)
Cocoa Powder
Cocoa powder is made when chocolate liquor is pressed to remove three quarters of its cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder.Tastes very bitter and gives a deep chocolate flavor.
-
Fermentis T-58 Safbrew T-58
Fermentis T-58 Safbrew T-58
Estery, somewhat spicy ale yeast. Solid yeast formation at end of fermentation. Widely used for bottle and cask conditioning. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.043 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.010 | 1.012 - 1.016 | |
| Color: | 36.8 SRM | 22 - 35 | |
| Alcohol: | 4.3% ABV | 4.8% - 6.5% | |
| Bitterness: | 211.0 IBU | 25 - 50 | |
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