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MF Smoked Porter
Robust Porter • Extract • 5 gal
The Maltose Falcon's all grain porter scaled down and modified for extract / partial mash bliss.
January 11, 2002 am 09:58am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1/4 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.
- 2/3 lbs
Caramel Wheat Malt
Caramel Wheat Malt
For dark ales, hefeweizen, dunkelweizen, wheat bocks and double bocks.
- 2/3 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 1/8 lbs
German Smoked
German Smoked
Earthy, rich smoke flavor
- 1/3 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 6.5 lbs
Liquid Dark Extract
Liquid Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 0.67 oz
Perle - 8.2 AA% pellets; boiled 60 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- 0.42 oz
Goldings - 5.0 AA% pellets; boiled 30 min
Goldings
Mild. Slightly flowery.
- 0.33 oz
Fuggle - 4.8 AA% pellets; boiled 15 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
- 3 tsp
BrewTek Superfood - (omitted from calculations)
BrewTek Superfood
-
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.
Notes
Bring 3 qts of brewing water to 160 degrees. Steep grains covered for 45 minutes. Sparge with 3 more qts 160 water into kettle and top up to 6 gallons. Bring to rolling boil and dissolve malt extract. Boil for 80 minutes adding hops at 60, 30 and 15. Cool to 85 degrees as quickly as possible and aerate well. Pitch yeast (1 qt starter recommended). Primary ferment 4 - 7 days, secondary 5 - 12 days. 3/4 cup Corn Sugar for priming at bottling.
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.055 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.012 | 1.012 - 1.016 | |
| Color: | 24.1 SRM | 22 - 35 | |
| Alcohol: | 5.6% ABV | 4.8% - 6.5% | |
| Bitterness: | 35.6 IBU | 25 - 50 | |
Discussion
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