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NigelMeister Porter

NigelMeister Porter

Specialty Beer • Extract • 5 gal

June 21, 2002 pm 03:18pm

0.0/5.0 0 ratings

Ingredients (Extract, 5 gal)

  • 1 lbs Crystal Malt 120°L

    Crystal Malt 120°L

    Pronounced caramel flavor and a red color. For stouts, porters and black beers.

  • 1 lbs Chocolate Wheat Malt

    Chocolate Wheat Malt

    Intensifies aroma; improves color. For dark ales, alt, dark wheat, stout and porter.

  • .5 lbs Crystal Malt 60°L

    Crystal Malt 60°L

    Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.

  • .5 lbs Midwest Wheat Malt

    Midwest Wheat Malt

    Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.

  • 6.6 lbs Gold Dry; Northwestern

    Gold Dry; Northwestern

    Can be used in making Pilsner, Pale Ale, Dortmunder, Marzen and other Lagers.

  • 1 lbs Corn Sugar

    Corn Sugar

    Use in priming beer or in extract recipes where flaked maize would be used in a mash.

  • 1 oz East Kent Goldings - 5.7 AA% pellets; boiled 60 min

    East Kent Goldings

    Mild, slightly flowery.

  • .5 oz Fuggle - 5.4 AA% pellets; boiled 45 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • .5 oz Fuggle - 5.4 AA% pellets; boiled 30 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • 1 oz East Kent Goldings - 5.7 AA% pellets; boiled 30 min

    East Kent Goldings

    Mild, slightly flowery.

  • 1 oz Perle - 7.6 AA% whole; boiled 5 min

    Perle

    Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy

  • Wyeast 1028 London Ale™

    Wyeast 1028 London Ale™

    Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness.

Notes

I used Bottled Water (©Hinkley Springs) to ensure clean, mineral-free water. I stored the 5 gallon jug, still sealed, in the fridge for 24 hours prior to brew-day. This was to help with the cooling process below. Also, I did 2 stage fermenting. I don't know what your results will be using 1 stage. 1) Steep grains at 170F for 30 min in 3 gallons of water. Then pull from the heat and let sit for another 10 minutes. 2) Pull the grains, add the extract and still until you there is little or no "drag" on the bottom of the pot. NOW, put back on the heat and bring to a boil. 3) As soon as the boil begins, add the hops are described above. 4) When the 60 minutes are up, cool immediatly by putting the pot in a batch of ice-water. When the temp drops below 90, pour the entire pot into the first fermenter. Now open the 5 gallon water jug from the fridge and level to 5 gallons. Check the temp; it should be at about 70'. Add the yeast, seal and store for 1 week. 5) Rack to a glass carboy, leaving as much solid-matter as possible behind. Seal and store for 14 days. 6) Bottle, let sit for a week at room temprature, chill and enjoy. This will give you an very exotic tasting beer. The flavors are better when served at about 60'-65'.

Style (BJCP)

Category: 23 - Specialty Beer

Subcategory: A - Specialty Beer

Range for this Style
Original Gravity: 1.082 1.026 - 1.120
Terminal Gravity: 1.018 0.995 - 1.035
Color: 30.8 SRM 1 - 50
Alcohol: 8.6% ABV 2.5% - 14.5%
Bitterness: 47.0 IBU 0 - 100

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