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Hawkeye Honey Porter
Robust Porter • Extract • 5 gal
Place specialty grains in cold water, bring to 170 degrees and hold for 20-30 mins. Remove grains, add dark extract & EKG and boil for 30 mins. Add amber LME and Fuggles, and boil for additional 30 mins. Add honey during last 5 mins. Cool wort and pitch White Labs Burton Ale yeast at 70 deg.
October 15, 2002 pm 12:22pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .5 lbs
American Caramel 80°L
American Caramel 80°L
Mild caramel,nutty flavor, sweet. adds color(Red Ale)
- .5 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 3.3 lbs
Dark; John Bull
Dark; John Bull
Colored using roasted malt to give a rich mocha flavor and aroma bringing individuality to mild, porter, and stout brews.
- 3.3 lbs
Liquid Amber Extract
Liquid Amber Extract
Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 1.5 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1 oz
East Kent Goldings - 4.5 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 1 oz
Fuggle - 4.5 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.
-
Wyeast 1028 London Ale™
Wyeast 1028 London Ale™
Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness.
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.060 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.013 | 1.012 - 1.016 | |
| Color: | 50.0 SRM | 22 - 35 | |
| Alcohol: | 6.2% ABV | 4.8% - 6.5% | |
| Bitterness: | 31.4 IBU | 25 - 50 | |
Discussion
Feedback
2002-11-26 7:47am
I have brewed this recipe three times now, and feel it is pretty good. I would appreciate any feedback (bad or good) from those that have tried it as I am planning on entering it in an upcoming contest. My only personal complaint is that depending upon the serving temp it varies greatly in both aroma and taste - stronger alcohol note at cellar temps. Thanks.
Comment
2008-01-07 8:43am
Quote: "...My only personal complaint is that depending upon the serving temp it varies greatly in both aroma and taste - stronger alcohol note at cellar temps..." I just made a similar beer style, and i had the same problem. At cellar temp. beer taste great, and hops attenuation and ABV is very noticeable. I also notice at refrigerator temperature is not bad either, the problem comes when you drink the beer at almost freezing temperature, feels like you are drinking water. I ask questions to some brewers and they all agree the certain beer styles are meant to drink at warmer temperature than your average light beers. That is why stouts, porter, etc. are more commonly drink in winter times vs Light beer in the summer times. I notice you added this comment in 2002, if you ever read this comment, please i will like to hear how you did in the contest (if you ever did), and if you have made any changes to this recipe.
Post a Comment
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