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Porter Sanja

Robust Porter • All Grain • 47 L

Rava Strong Ale

Irish ale

June 20, 2016 am 03:52am

0.0/5.0 0 ratings

Ingredients (All Grain, 47 L)

8 kg Pilsen 2RS Malt; Castle Malting

Pilsen 2RS Malt; Castle Malting

Features: The lightest coloured Belgian malt. Produced from the finest European two-row spring barley varieties: Henley, Tipple, Sebastian, Prestige, Thorgall. Kilned at up to 80- 85°C. Usage: All beer types. Can be used up to 100% or as part of the mixture. Characteristics: The lightest in colour and low in protein, this malt is well modified and can be easily mashed with a single-temperature infusion. Our Pilsen malt carries a strong, sweet malt flavour and contains enough enzymatic power to be used as base malt.
1.2 kg English Brown Malt

English Brown Malt

Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.
1 kg Cara 120 EBC Malt; Castle Malting

Cara 120 EBC Malt; Castle Malting

Features: Belgian caramel malt. High temperature of germination. Taste development at up to 220°C, intense aroma. Usage: Light, with little or no alcohol, white, Abbey or Trappiste type beers. Recommended proportion: up to 20% of the grist. Characteristics: Caramel malt imparts a rich, caramel-sweet aroma and unique toffee-like flavour, adding golden to light amber colour to beer. A distinguishing characteristic of all Caramel malts is glassiness. This glassy endosperm creates the desirable non-fermentable components that give true Caramel Malt the ability to contribute mouth feel, foam, foam retention, and extended beer stability.
0.6 kg Biscuit Malt; Castle Malting

Biscuit Malt; Castle Malting

Features: Unique and very special Belgian malt. Lightly kilned, then lightly torrefied up to 160°C. Usage: All special beers and as well for English ales, brown ales and porters. Recommended proportion: up to 15% of the grist. Characteristics: Biscuit malt produces a very pronounced "toasty" finish in the beer. Imparts a warm bread and biscuit like aroma and flavour. Biscuit Malt promotes a light to medium warm brown colour to the mash. This malt is used to improve the roasted flavour and aroma that characterize ales and lagers lending the subtle properties of black and chocolate malts. No enzymes. Must be mashed with malts having a surplus of diastatic power.
0.6 kg Chocolate Malt; Castle Malting

Chocolate Malt; Castle Malting

Features: Belgian chocolate malt. Torrefied at 220°C and then quickly cooled when the desired colour is reached. Usage: Brown, strong, darker and black beers, such as porters, stouts and brown ales. Recommended proportion: 7%. Characteristics: Chocolate malt is a highly roasted malt with a deep brown colour. This is where its name comes from. Chocolate malt is used to adjust the colour of beer and imparts a nutty, toasted flavour. Chocolate Malt shares many of the characteristics of Black Malt but is less bitter flavour than Black malt and is by 200 EBC lighter than Black, because it is roasted for a slightly shorter period of time and end temperatures are not so high.
0.5 kg Barley Raw

Barley Raw

Raw, unmalted barley can be used to add body to your beer. Use in homebrew requires very fine milling combined with a decoction or multi-stage mash. Performs best when used in small quantities with well modified grains.
25 g Styrian Goldings - 4.9 AA% pellets; boiled 60 min

Styrian Goldings

Mild, pleasant.
50 g Fuggle - 4.3 AA% pellets; boiled 60 min

Fuggle

Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
50 g Fuggle - 4.3 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.
Wyeast 1084 Irish Ale™

Wyeast 1084 Irish Ale™

Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.

Style (BJCP)

Category: 12 - Porter

Subcategory: B - Robust Porter

		Range for this Style
Original Gravity:	1.052	1.048 - 1.065
Terminal Gravity:	1.012	1.012 - 1.016
Color:	22.9 SRM	22 - 35
Alcohol:	5.2% ABV	4.8% - 6.5%
Bitterness:	28.1 IBU	25 - 50

	Apparent	Real
Original Extract:	12.79 P	12.79 P
Terminal Extract:	3.17 P	4.99 P
Attenuation:	75.2%	61.0%
	% by Volume	% by Weight
Alcohol:	5.2%	4.0%

	Weight	Calories
Alcohol:	14.5 g	100.2
Carbs:	17.6 g	66.7
Protein:	1.2 g	4.9
		Total Calories
		171.8

Fermentables

Total: 11.90 kg

Efficiency: 72%

	Quantity	Proportion	Gravity	Color
Pilsen 2RS Malt Pilsen 2RS Malt; Castle Malting Features: The lightest coloured Belgian malt. Produced from the finest European two-row spring barley varieties: Henley, Tipple, Sebastian, Prestige, Thorgall. Kilned at up to 80- 85°C. Usage: All beer types. Can be used up to 100% or as part of the mixture. Characteristics: The lightest in colour and low in protein, this malt is well modified and can be easily mashed with a single-temperature infusion. Our Pilsen malt carries a strong, sweet malt flavour and contains enough enzymatic power to be used as base malt.	8 kg
English Brown Malt English Brown Malt Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.	1.2 kg
Cara 120 EBC Malt Cara 120 EBC Malt; Castle Malting Features: Belgian caramel malt. High temperature of germination. Taste development at up to 220°C, intense aroma. Usage: Light, with little or no alcohol, white, Abbey or Trappiste type beers. Recommended proportion: up to 20% of the grist. Characteristics: Caramel malt imparts a rich, caramel-sweet aroma and unique toffee-like flavour, adding golden to light amber colour to beer. A distinguishing characteristic of all Caramel malts is glassiness. This glassy endosperm creates the desirable non-fermentable components that give true Caramel Malt the ability to contribute mouth feel, foam, foam retention, and extended beer stability.	1 kg
Biscuit Malt Biscuit Malt; Castle Malting Features: Unique and very special Belgian malt. Lightly kilned, then lightly torrefied up to 160°C. Usage: All special beers and as well for English ales, brown ales and porters. Recommended proportion: up to 15% of the grist. Characteristics: Biscuit malt produces a very pronounced "toasty" finish in the beer. Imparts a warm bread and biscuit like aroma and flavour. Biscuit Malt promotes a light to medium warm brown colour to the mash. This malt is used to improve the roasted flavour and aroma that characterize ales and lagers lending the subtle properties of black and chocolate malts. No enzymes. Must be mashed with malts having a surplus of diastatic power.	0.6 kg
Chocolate Malt Chocolate Malt; Castle Malting Features: Belgian chocolate malt. Torrefied at 220°C and then quickly cooled when the desired colour is reached. Usage: Brown, strong, darker and black beers, such as porters, stouts and brown ales. Recommended proportion: 7%. Characteristics: Chocolate malt is a highly roasted malt with a deep brown colour. This is where its name comes from. Chocolate malt is used to adjust the colour of beer and imparts a nutty, toasted flavour. Chocolate Malt shares many of the characteristics of Black Malt but is less bitter flavour than Black malt and is by 200 EBC lighter than Black, because it is roasted for a slightly shorter period of time and end temperatures are not so high.	0.6 kg
Barley Raw Barley Raw Raw, unmalted barley can be used to add body to your beer. Use in homebrew requires very fine milling combined with a decoction or multi-stage mash. Performs best when used in small quantities with well modified grains.	0.5 kg

	Quantity	Boiled
Styrian Goldings (4.9%) Styrian Goldings Mild, pleasant.	25 g	60 min
Fuggle (4.3%) Fuggle Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.	50 g	60 min
Fuggle (4.3%) Fuggle Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.	50 g	15 min

Discussion

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Recipe Search

Products

Porter Sanja

Ingredients (All Grain, 47 L)

Pilsen 2RS Malt; Castle Malting

English Brown Malt

Cara 120 EBC Malt; Castle Malting

Biscuit Malt; Castle Malting

Chocolate Malt; Castle Malting

Barley Raw

Styrian Goldings

Fuggle

Fuggle

Wyeast 1084 Irish Ale™

Style (BJCP)

Analysis

Fermentables

Pilsen 2RS Malt; Castle Malting

English Brown Malt

Cara 120 EBC Malt; Castle Malting

Biscuit Malt; Castle Malting

Chocolate Malt; Castle Malting

Barley Raw

Hops

Styrian Goldings

Fuggle

Fuggle

Discussion

Post a Comment

Recently Added

Recently Reviewed

Recipe Search

Products

Porter Sanja

Ingredients (All Grain, 47 L)

Pilsen 2RS Malt; Castle Malting

English Brown Malt

Cara 120 EBC Malt; Castle Malting

Biscuit Malt; Castle Malting

Chocolate Malt; Castle Malting

Barley Raw

Styrian Goldings

Fuggle

Fuggle

Wyeast 1084 Irish Ale™

Style (BJCP)

Analysis

Fermentables

Pilsen 2RS Malt; Castle Malting

English Brown Malt

Cara 120 EBC Malt; Castle Malting

Biscuit Malt; Castle Malting

Chocolate Malt; Castle Malting

Barley Raw

Hops

Styrian Goldings

Fuggle

Fuggle

Discussion

Post a Comment

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Recently Reviewed