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rixie bixie floyd's porter
Brown Porter • Extract • 5.33 gal
January 5, 2002 am 11:28am
0.0/5.0 0 ratings
Ingredients (Extract, 5.33 gal)
- 1 lbs
American Caramel 60°L
American Caramel 60°L
Mild caramel,nutty flavor, sweet. adds color
- .5 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .25 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- .5 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 3.3 lbs
Liquid Dark Extract
Liquid Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 1.5 lbs
Dry Amber Extract
Dry Amber Extract
Cream-colored and full-flavored; will produce amber colored beers such as pale ales, IPAs, and bitters. Made of pale and crystal malts.
- .5 lbs
Molasses
Molasses
Imparts strong sweet flavor. Use in stouts and porters.
- 1 oz
Willamette - 5.0 AA% pellets; boiled 60 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- .5 oz
Tettnanger - 5.0 AA% pellets; boiled 20 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- .5 oz
Tettnanger - 5.0 AA% pellets; boiled 5 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 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 2 gallons water at 152 degrees. sparge with 2 quarts water at 168 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: | 1.010 | 1.008 - 1.014 | |
| Color: | 27.5 SRM | 20 - 30 | |
| Alcohol: | 4.7% ABV | 4% - 5.4% | |
| Bitterness: | 25.0 IBU | 18 - 35 | |
Discussion
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