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In your Porthole PORTER

In your Porthole PORTER

English Porter • All Grain • 10 gal

Kantation Ale

Malty traditional brown porter

January 14, 2021  11:56pm

0.0/5.0 0 ratings

Ingredients (All Grain10 gal)

  • 12 lbs Maris Otter; Crisp

    Maris Otter; Crisp

    An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.

  • 2 lbs Brown; Crisp

    Brown; Crisp

    ‘Coffee’ notes for stouts and porters. Smooth mouth-feel.

  • 1.5 lbs Munich Malt; Bairds Malt

    Munich Malt; Bairds Malt

    This malt is used in the production of dark Dunkel Lagers, which are dark in colour with a brownish tinge. Munich malt is only a part of the grist, along with pale Lager malt and perhaps Caramalt. The malt is a well modified Lager malt, which is kilned in such a way, that modification continues during kilning and very high finishing heats (105 -120°C) are used to produce the characteristic colour and flavour.

  • 1.5 lbs 2-Row Chocolate Malt; Briess

    2-Row Chocolate Malt; Briess

    Rich Roasted Coffee. Characteristics & Applications: • 2-Row 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 2-Row Malting Barley varieties.

  • 1 lbs Barley (Pregelatinized Flakes); Briess

    Barley (Pregelatinized Flakes); Briess

    Characteristics & Applications: • Pregelatinized Barley Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. • Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal. • There is no need to mill Barley Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash. • Use Barley Flakes as an adjunct in all-grain brews to produce a lighter colored finished beer without lowering the original gravity. • Use in place of corn as an adjunct to eliminate corn flavor in the finished beer. • Use at 10-25% of total grist to produce a light colored, mild flavored, dry beer.

  • 1.5 oz Willamette - 5.0 AA% pellets; 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

  • .75 oz Willamette - 5.0 AA% pellets; boiled 10 min

    Willamette

    This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • White Labs WLP005 British Ale

    White Labs WLP005 British Ale

    This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.

Style (BJCP)

Category: 13 - Brown British Beer

Subcategory: C - English Porter

Range for this Style
Original Gravity: 1.046 1.040 - 1.052
Terminal Gravity: 1.011 1.008 - 1.014
Color: 24.5 SRM 20 - 30
Alcohol: 4.6% ABV 4% - 5.4%
Bitterness: 21.2 IBU 18 - 35

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