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Dartial Park
English Porter • Partial Mash • 38 L
Adding an extra 150g Carafa II.
September 20, 2016 pm 11:19pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 38 L)
- 0.2 kg
Belgian Special B
Belgian Special B
- 3.5 kg
Maris Otter Pale Ale Malt; Thomas Fawcett
Maris Otter Pale Ale Malt; Thomas Fawcett
A principal ingredient of cask ales using heritage barleys.
- 0.2 kg
Amber Malt; Joe White Maltings
Amber Malt; Joe White Maltings
Product Code: 1106
- 1 kg
Munich TYPE II; Weyermann®
Munich TYPE II; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Imparts strongly malty notes to finished beer. Intended mainly for dark ales and lagers. Recommended Quantities: Up to 100% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Bockbier, Dunkel. Ales: Dark, Stout
- 0.3 kg
Pale Chocolate Malt; Thomas Fawcett
Pale Chocolate Malt; Thomas Fawcett
Roasted coffee flavor.
- 1.7 kg
CBW® Traditional Dark Liquid (Malt Extract); Briess
CBW® Traditional Dark Liquid (Malt Extract); Briess
Sweet, intense malty flavor. Characteristics & Applications: • CBW® Traditional Dark is a liquid, 100% pure malted barley extract made from a blend of 100% Briess malts and water. • CBW® Traditional Dark can be used in the production of many extract beer styles and to adjust the color, flavor and gravity of all grain beers. • Advantages of using extract in a brewhouse include: o Save time. o Increase capacity/boost productivity. o Extends the brew size by adding malt solids to the wort. o Boost gravity. o Adjust color. o Improve body and head retention. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance. • Many styles of extract beer, and to adjust the color, flavor and gravity of all grain beers. • Use in the production of Red and Amber Beers, Oktoberfest, Bock beer, Doppelbock, brown ales and other dark colored beers.
- 0.5 kg
White Table Sugar (Sucrose)
White Table Sugar (Sucrose)
Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
- 15 g
Challenger - 8.0 AA% pellets; boiled 60 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
- 25 g
Challenger - 8.0 AA% pellets; boiled 55 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
- 30 g
Challenger - 8.0 AA% pellets; boiled 1 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
-
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: 13 - Brown British Beer
Subcategory: C - English Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.045 | 1.040 - 1.052 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.014 | |
| Color: | 19.2 SRM | 20 - 30 | |
| Alcohol: | 4.6% ABV | 4% - 5.4% | |
| Bitterness: | 28.4 IBU | 18 - 35 | |
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