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Cinnamon Raisin Porter
Brown Porter • All Grain • 5 gal
September 11, 2002 pm 06:09pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- .5 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .5 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 6 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 2 lbs
English Brown Malt
English Brown Malt
Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.
- 1/4 lbs
Molasses
Molasses
Imparts strong sweet flavor. Use in stouts and porters.
- 1/16 lbs
Malto Dextrin
Malto Dextrin
Adds body and mouthfeel. For all extract beers. Does not ferment.
- 1 oz
Willamette - 5.3 AA% pellets; boiled 60 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 2 lb
Raisins - (omitted from calculations)
Raisins
- 2 tsp
Cinnamon - (omitted from calculations)
Cinnamon
- 1/4 oz
Licorice Root - (omitted from calculations)
Licorice Root
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
mash raisins with a small amount boilind water. And add to the primary along with the cinnamon. As for the licorice root make a tea out of it steeping for 5-10 mins. Add to the primary also. Mash grains at 155'f for25 mins and sparge accordingly.
Style (BJCP)
Category: 12 - Porter
Subcategory: A - Brown Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.046 | 1.040 - 1.052 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.014 | |
| Color: | 29.9 SRM | 20 - 30 | |
| Alcohol: | 4.7% ABV | 4% - 5.4% | |
| Bitterness: | 23.7 IBU | 18 - 35 | |
Discussion
sound great , but ...
2002-09-12 1:48am
Ok, I really got hooked on the name and came here to check it out, sounds really interesting but I need some information on how mash and when to use the uncommon ingredients ...
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