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No Quarter Porter
Brown Porter • Extract • 5 gal
October 22, 2002 am 07:22am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .5 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .5 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- .5 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.
- .25 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 4 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.
- .5 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- .5 lbs
Molasses
Molasses
Imparts strong sweet flavor. Use in stouts and porters.
- .75 lbs
Dark Brown Sugar
Dark Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- .75 oz
Northdown - 7.4 AA% pellets; boiled 60 min
Northdown
Mellow English higher alpha-acid hop.
- .25 oz
Northdown - 7.4 AA% pellets; boiled 15 min
Northdown
Mellow English higher alpha-acid hop.
- 2 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
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
brewed 9/20/02 OG 1.045 FG 1.016 I may have really screwed this one up. I took it out of the primary too soon, and it didn't finish out like it should have. Also, there were a few suspicious looking bits of residue on the sides of the fermenters that loked like some sort of very small aquatic bug. After all, if it were trub, it would have settled to the bottom, not clung to the sides. So, I bottled this beer 10/10/02 in two different varieties. I primed the beer , then drew off about one gallon and added a Tbsp. of pure vanila extract. I wound up bottling 168 ounces of the Vanilla Porter and about 340 ounces of the standard version Porter. I will update this later!
Style (BJCP)
Category: 12 - Porter
Subcategory: A - Brown Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.048 | 1.040 - 1.052 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.014 | |
| Color: | 26.8 SRM | 20 - 30 | |
| Alcohol: | 4.9% ABV | 4% - 5.4% | |
| Bitterness: | 26.5 IBU | 18 - 35 | |
Discussion
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