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silky smooth porter
Robust Porter • All Grain • 5 gal
September 17, 2002 am 06:38am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 8 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 3 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 1/4 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 1 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.
- 1/2 lbs
American Caramel 120°L
American Caramel 120°L
Provides color, a unique flavor, body, and contribures to foam retention and beer stability. Gives a pronounced to sharp caramel flavor and a deep red color.
- 1/4 lbs
Belgian Special B
Belgian Special B
- 3/4 oz
Centennial - 9.7 AA% whole; boiled 60 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1/2 oz
Tettnanger - 5.8 AA% whole; boiled 40 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1/2 oz
Tettnanger - 5.8 AA% whole; boiled 20 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1/2 oz
Centennial - 9.7 AA% whole; boiled 5 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1/2 oz
Tettnanger - 5.8 AA% whole; boiled 1 min
Tettnanger
Mild, slightly spicy. 'Noble'.
-
White Labs WLP007 Dry English Ale
White Labs WLP007 Dry English Ale
Clean, highly flocculant, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches termi
Notes
protein rest @ ~120 degrees for 90 minutes starch conversion @ ~151 degrees until completion is evident by iodine test raise temp to 170 degrees and sparge until 6 gallons of wort are collected ACTUALLY USED AMARILLO HOPS INSTEAD OF CENTENNIAL
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.064 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.014 | 1.012 - 1.016 | |
| Color: | 33.1 SRM | 22 - 35 | |
| Alcohol: | 6.6% ABV | 4.8% - 6.5% | |
| Bitterness: | 46.4 IBU | 25 - 50 | |
Discussion
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