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Penn State Porter (Edit)
Robust Porter • Extract • 5 gal
My first stab at homebrewing. Not sure if this is the correct porter category to post the recipe within. I elected to brew a porter since they are easy and tougher to discern off flavors or colors. The final product is excellent. THe beer is smooth with a chocolate finish.
December 11, 2002 pm 07:43pm
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.
- .5 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
Northern Brewer - 8.0 AA% pellets; boiled 30 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.
- .25 oz
Willamette - 5.0 AA% whole; 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
-
BrewTek CL-240 Irish Dry Stout
BrewTek CL-240 Irish Dry Stout
A true, old fashioned, top fermenting yeast which leaves a very recognizable character to Dry Stouts. Has a vinous, almost lactic character which blends exceptionally well with roasted malts. Highly attenuative.
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.042 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.013 | 1.012 - 1.016 | |
| Color: | 18.1 SRM | 22 - 35 | |
| Alcohol: | 3.8% ABV | 4.8% - 6.5% | |
| Bitterness: | 37.8 IBU | 25 - 50 | |
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