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Taiwan college student brew at a dormitory

Brown Porter • All Grain • 19 L

Vincent

I am not GOLD

June 21, 2015 pm 04:10pm

0.0/5.0 0 ratings

Ingredients (All Grain, 19 L)

3 kg Pale Maris Otter Blend; Muntons

Pale Maris Otter Blend; Muntons
0.3 kg BEST Aromatic Malt; Best Malz

BEST Aromatic Malt; Best Malz

BEST Aromatic Malt will impart a distinct, almost exaggerated malt aroma and flavour to dark lagers, amber lagers, German Bocks and others, even at a rate as low as 10%.
0.3 kg 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.
0.2 kg Special Roast Malt; Briess

Special Roast Malt; Briess

Toasty, biscuity, sour, tangy flavors. Characteristics & Applications: • Excellent for Nut Brown Ales, Porter and other dark beer styles. • Special processing develops unique Toasty, Biscuity, Sour, Tangy flavors distinctive to Special Roast Malt . • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
0.2 kg Oats Flaked

Oats Flaked

Belgian White Ale(wit), other specialty beers.
15 g Willamette - 7.0 AA% whole; 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 g Willamette - 7.0 AA% whole; boiled 20 min

Willamette

This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
10 g East Kent Goldings - 4.7 AA% whole; boiled 10 min

East Kent Goldings

Mild, slightly flowery.
Fermentis S-04 Safale S-04

Fermentis S-04 Safale S-04

A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. 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: A - Brown Porter

		Range for this Style
Original Gravity:	1.046	1.040 - 1.052
Terminal Gravity:	1.011	1.008 - 1.014
Color:	22.0 SRM	20 - 30
Alcohol:	4.6% ABV	4% - 5.4%
Bitterness:	19.9 IBU	18 - 35

	Apparent	Real
Original Extract:	11.37 P	11.37 P
Terminal Extract:	2.72 P	4.34 P
Attenuation:	76.1%	61.8%
	% by Volume	% by Weight
Alcohol:	4.6%	3.6%

	Weight	Calories
Alcohol:	13.0 g	89.4
Carbs:	15.2 g	57.8
Protein:	1.1 g	4.3
		Total Calories
		151.5

	Quantity	Boiled
Willamette (7%) Willamette This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy	15 g	60 min
Willamette (7%) Willamette This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy	5 g	20 min
East Kent Goldings (4.7%) East Kent Goldings Mild, slightly flowery.	10 g	10 min

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Products

Taiwan college student brew at a dormitory

Ingredients (All Grain, 19 L)

Pale Maris Otter Blend; Muntons

BEST Aromatic Malt; Best Malz

Chocolate Malt; Breiss

Special Roast Malt; Briess

Oats Flaked

Willamette

Willamette

East Kent Goldings

Fermentis S-04 Safale S-04

Style (BJCP)

Analysis

Fermentables

Pale Maris Otter Blend; Muntons

BEST Aromatic Malt; Best Malz

Chocolate Malt; Breiss

Special Roast Malt; Briess

Oats Flaked

Hops

Willamette

Willamette

East Kent Goldings

Discussion

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Recently Added

Recently Reviewed

	Quantity	Proportion	Gravity	Color
Pale Maris Otter Blend Pale Maris Otter Blend; Muntons	3 kg
BEST Aromatic Malt BEST Aromatic Malt; Best Malz BEST Aromatic Malt will impart a distinct, almost exaggerated malt aroma and flavour to dark lagers, amber lagers, German Bocks and others, even at a rate as low as 10%.	0.3 kg
Chocolate Malt 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.	0.3 kg
Special Roast Malt Special Roast Malt; Briess Toasty, biscuity, sour, tangy flavors. Characteristics & Applications: • Excellent for Nut Brown Ales, Porter and other dark beer styles. • Special processing develops unique Toasty, Biscuity, Sour, Tangy flavors distinctive to Special Roast Malt . • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.	0.2 kg
Oats Flaked Oats Flaked Belgian White Ale(wit), other specialty beers.	0.2 kg

Recipe Search

Products

Taiwan college student brew at a dormitory

Ingredients (All Grain, 19 L)

Pale Maris Otter Blend; Muntons

BEST Aromatic Malt; Best Malz

Chocolate Malt; Breiss

Special Roast Malt; Briess

Oats Flaked

Willamette

Willamette

East Kent Goldings

Fermentis S-04 Safale S-04

Style (BJCP)

Analysis

Fermentables

Pale Maris Otter Blend; Muntons

BEST Aromatic Malt; Best Malz

Chocolate Malt; Breiss

Special Roast Malt; Briess

Oats Flaked

Hops

Willamette

Willamette

East Kent Goldings

Discussion

Post a Comment

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Recently Reviewed