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Mehta Porter
Robust Porter • All Grain • 5 gal
Designed for the Nicky Mehta house concert at The Old Kitchen Rug Brewery on March 23, 2002. Based on the Gold Medal recipe from the Minnesota Renaissance Festival 1997 by Chris Stromberg.
January 10, 2002 pm 08:19pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 8 1/2 lbs
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
- 1 8/16 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 1 lbs
Black Roasted Barley
Black Roasted Barley
Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley.
- 1 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 8/16 lbs
Weyermann CaraMunich® I; Weyermann
Weyermann CaraMunich® I; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 1 oz
Northern Brewer - 8.0 AA% pellets; boiled 60 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.
- 1/2 oz
Northern Brewer - 8.0 AA% pellets; boiled 15 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.
- 1/2 oz
Cascade - 5.5 AA% pellets; boiled 1 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
Wyeast 1968 London ESB Ale™
Wyeast 1968 London ESB Ale™
Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales.
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.012 | 1.012 - 1.016 | |
| Color: | 39.0 SRM | 22 - 35 | |
| Alcohol: | 5.8% ABV | 4.8% - 6.5% | |
| Bitterness: | 46.4 IBU | 25 - 50 | |
Discussion
Racked to Secondary
2002-01-23 5:00pm
I racked this beer to the secondary fermenter yesterday. Smells malty and roasty and yummy!
Kegged
2002-02-12 7:09am
I kegged this on February 10. The FG was too high at 1022, but it is smooth and creamy and delicious!
First Tasting: SUCCESS!
2002-03-06 12:08pm
Opened a bottle of this last night (I bottled a few for competitions) and it was GREAT! Bottle conditioning sucked up the excess sugar, so the FG is probably about right now. It tastes malty and roasty with just enough bittering to balance. NUM!
IT'S ALL GONE!
2002-03-26 12:25pm
Served it at the Nicky Mehta house concert at The Old Kitchen Rug Brewery on March 23, 2002 - and IT'S ALL GONE! It was a huge success by everyone's standard. I'll for sure make it again!
BEST OF SHOW AWARD!
2002-08-22 2:14pm
A re-brewing of this beer won FIRST PLACE in the Porter category at the 2002 All-Minnesota Brew Club campout, and Best-Of-Show overall against the Open Pilsner, Belgian Ales, and Session Beer categories! Woo hoo!
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