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MARTIN'S PORTER
Robust Porter • All Grain • 5 gal
November 11, 2000 pm 03:44pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 9 lbs
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- 1/2 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 1/2 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.
- 1/4 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- 1/2 lbs
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 1 oz
Cluster - 6.2 AA% whole; boiled 60 min
Cluster
Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.
- 1 tsp
Irish moss - (omitted from calculations)
Irish moss
- 1 tsp
acid blend - (omitted from calculations)
acid blend
- 1 tsp
yeast nutrient - (omitted from calculations)
yeast nutrient
-
Wyeast 9097-PC Old Ale Blend
Wyeast 9097-PC Old Ale Blend
To bring you a bit of English brewing heritage we developed the “Old Ale” blend. It includes an attenuative ale strain along with a small amount of Brettanomyces. The blend will ferment well in dark worts, producing fruity beers with nice complexity. The Brettanomyces adds a pie cherry-like flavor and sourness during prolonged aging.
Notes
122 deg.
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.055 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.014 | 1.012 - 1.016 | |
| Color: | 29.0 SRM | 22 - 35 | |
| Alcohol: | 5.4% ABV | 4.8% - 6.5% | |
| Bitterness: | 27.2 IBU | 25 - 50 | |
Discussion
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