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Potent Porter
Robust Porter • All Grain • 19 L
This is a porter closer to the style that may have been served in the 1800's. You can make it more realistic by souring 500ml of the wort with lactic bacteria eg from a small amount of yoghurt for a week, heat to 80c for 10 minutes to kill bacteria, and add to main fermenter.
October 2, 2000 pm 03:03pm
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Ingredients (All Grain, 19 L)
- 2.5 kg
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 2.0 kg
English Brown Malt
English Brown Malt
Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.
- 0.8 kg
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- .2 kg
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.
- 45 g
Pride of Ringwood - 8.5 AA% whole; boiled 60 min
Pride of Ringwood
Moderate.
- 10 g
Goldings - 5.0 AA% whole; boiled 15 min
Goldings
Mild. Slightly flowery.
-
Wyeast 2565 Kolsch
Wyeast 2565 Kolsch
A hybrid of ale and lager characteristics. This strain develops excellent maltiness with subdued fruitiness, and a crisp finish. Ferments well at moderate temperatures.
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.060 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.013 | 1.012 - 1.016 | |
| Color: | 30.9 SRM | 22 - 35 | |
| Alcohol: | 6.1% ABV | 4.8% - 6.5% | |
| Bitterness: | 58.6 IBU | 25 - 50 | |
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