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Piccadilly Porter

Piccadilly Porter

Brown Porter • All Grain • 5.0 gal

Keith Choquette

October 28, 2001 pm 06:38pm

0.0/5.0 0 ratings

Ingredients (All Grain5.0 gal)

  • 7.5 lbs English 2-row Pils

    English 2-row Pils

    Pilsner base malt.

  • 1.0 lbs Crystal Malt 40°L

    Crystal Malt 40°L

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

  • 0.75 lbs Belgian Chocolate Malt

    Belgian Chocolate Malt

    Adds a nutty flavor, Brown Ales

  • 0.75 oz Cluster - 6.8 AA% pellets; boiled 60 min

    Cluster

    Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.

  • 0.50 oz Saaz - 4.0 AA% pellets; boiled 30 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • Wyeast 3766 Cider

    Wyeast 3766 Cider

    Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.

Style (BJCP)

Category: 12 - Porter

Subcategory: A - Brown Porter

Range for this Style
Original Gravity: 1.043 1.040 - 1.052
Terminal Gravity: 1.009 1.008 - 1.014
Color: 26.0 SRM 20 - 30
Alcohol: 4.4% ABV 4% - 5.4%
Bitterness: 28.5 IBU 18 - 35

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