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Cabin FeverPeated Porter

Cabin FeverPeated Porter

Robust Porter • All Grain • 22 gal

vtterror

If you like big Porters, you're going to love this beer; especially with its hint of peat smoke to further enhance the experience.

February 22, 2003 am 08:44am

0.0/5.0 0 ratings

Ingredients (All Grain, 22 gal)

  • 26 lbs English 2-row Pale

    English 2-row Pale

    All English Ales. Workhorse of British Brewing. Infusion Mash.

  • 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.

  • 1 lbs British Black Patent

    British Black Patent

    Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.

  • 6 lbs German Vienna

    German Vienna

    Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.

  • 2 lbs American Caramel 90°L

    American Caramel 90°L

    Mild caramel,nutty flavor, sweet. adds color(Red Ale)

  • 1 lbs Belgian Special B

    Belgian Special B

  • 1 lbs American Victory

    American Victory

    Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.

  • .5 lbs Peat Smoked Malt

    Peat Smoked Malt

    Imparts a robust smokey flavor and aroma. Use in Scottish ales and Wee Heavies.

  • 2 lbs Weyermann CaraMunich® III; Weyermann

    Weyermann CaraMunich® III; Weyermann

    Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.

  • 1 lbs Weyermann CaraFoam®; Weyermann

    Weyermann CaraFoam®; Weyermann

    Pilsner, Lagerbier, alcohol-reduced Beer, Light Beer, Bock Beer

  • 2 lbs Dark Brown Sugar

    Dark Brown Sugar

    Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.

  • 1 lbs Torrified Wheat

    Torrified Wheat

    Helps head retention and mouthfeel, used in some pale ales.

  • 3 oz Northern Brewer - 9.8 AA% pellets; boiled 75 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.

  • 2 oz Fuggle - 5.7 AA% whole; 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.

  • 2 oz Willamette - 4.5 AA% whole; boiled 30 min

    Willamette

    This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • 2 oz Willamette - 4.5 AA% whole; boiled 1 min

    Willamette

    This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • 4 tsp Irish Moss - Irish Moss (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • 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

Single Infusion mash @ 158 F for 60 min. Sparge with 165 F water. Collect 13 gal. runoff.

Style (BJCP)

Category: 12 - Porter

Subcategory: B - Robust Porter

Range for this Style
Original Gravity: 1.062 1.048 - 1.065
Terminal Gravity: 1.015 1.012 - 1.016
Color: 34.2 SRM 22 - 35
Alcohol: 6.2% ABV 4.8% - 6.5%
Bitterness: 46.3 IBU 25 - 50

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