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Stumpwater's Midnight Porter
Robust Porter • All Grain • 23 L
Okay, really, this is a really good beer. Oh I forgot, I added Irish Moss to the boil during the last 10 minutes. ( I didn't measure but about a teaspoon)
June 27, 2002 pm 07:06pm
0.0/5.0 0 ratings
Ingredients (All Grain, 23 L)
- 4.00 kg
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- .5 kg
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 0.5 kg
English Wheat Malt
English Wheat Malt
Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers.
- 0.5 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.
- 0.25 kg
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 0.25 kg
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 56 g
Fuggle - 4.8 AA% pellets; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 28 g
Fuggle - 4.8 AA% pellets; boiled 10 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 28 g
East Kent Goldings - 5.0 AA% pellets; boiled 10 min
East Kent Goldings
Mild, slightly flowery.
-
Wyeast 1968 London ESB Ale™
Wyeast 1968 London ESB Ale™
Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales.
Notes
My brew session extended after midnight, thus the name of the recipe. It is loosely based off of Number 7 Porter here on BeerTools.com. Mash time - 90 min. with a 60 minute sparge. Mash style - single infusion/155F Mash out at 165F 3 day primary ferment/10 day secondary-Used Cooper's dry yeast because it was cheap and available. This is my first attempt at a Porter Wow! What a nice beer.
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.054 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.012 | 1.012 - 1.016 | |
| Color: | 27.5 SRM | 22 - 35 | |
| Alcohol: | 5.6% ABV | 4.8% - 6.5% | |
| Bitterness: | 45.4 IBU | 25 - 50 | |
Discussion
I've had this porter, very nice!
2003-08-02 9:36am
Spent a great late August night drinking this with the brew master under an amazing northern lights display.
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