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Penn State Porter
Belgian Specialty Ale • Extract • 5 gal
My first stab at homebrewing. I elected to brew a porter since they are easy and tougher to discern off flavors or colors.
December 11, 2002 pm 07:35pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 6 lbs
Liquid Dark Extract
Liquid Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- .75 oz
Northern Brewer - 8.0 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 0.75 oz
Willamette - 5.0 AA% pellets; boiled 5 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1.0 oz
orange peel - (omitted from calculations)
orange peel
- 1 tbsp
coriander - (omitted from calculations)
coriander
-
Wyeast 3944 Belgian Witbier™
Wyeast 3944 Belgian Witbier™
A tart, slightly phenolic character capable of producing distinctive witbiers and grand cru-style ales alike. Alcohol tolerant.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: E - Belgian Specialty Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.042 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.013 | 0.995 - 1.035 | |
| Color: | 18.1 SRM | 1 - 50 | |
| Alcohol: | 3.8% ABV | 2.5% - 14.5% | |
| Bitterness: | 32.0 IBU | 0 - 100 | |
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