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Parker Bottom Porter
Robust Porter • Extract • 5 gal
Local honey and cherries, homegrown hops, and quality ingredients go into this brew.
April 25, 2003 pm 09:45pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- .5 lbs
English Black Roast
English Black Roast
Adds a heavy roast flavor and dark color.
- 6 lbs
Premier Gold Liquid
Premier Gold Liquid
A light- to medium-bodied lager or ale of yellow to gold color.
- .5 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- .5 lbs
Molasses
Molasses
Imparts strong sweet flavor. Use in stouts and porters.
- 1 oz
Chinook - 13.0 AA% whole; boiled 45 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- .5 oz
Cascade - 5.5 AA% whole; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .5 oz
Cascade - 5.5 AA% whole; boiled 1 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 4 oz
black cherry extract - (omitted from calculations)
black cherry extract
- .5 tsp
cinnamon - (omitted from calculations)
cinnamon
-
White Labs WLP023 Burton Ale
White Labs WLP023 Burton Ale
From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA's, bitters, and pales. Excellent in porters a
Notes
Once the hub of a thriving hop and fruit industry, Parker Bottom is now home to wine tasting and gift shops. In protest to the "progress," I have begun naming my ales after local landmarks. This recipe was derived using the recipe generator at this site. I seeped the flavor grains 1 hour at 150 degrees, and boiled the extract 90 minutes. The honey, molasses and cinnamon were added with the flavor hops with 15 minutes left in the boil. Hops were home-grown local varieties. I have made similar brews with apricot or blackberry rather than cherries with equally good results.
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.013 | 1.012 - 1.016 | |
| Color: | 27.2 SRM | 22 - 35 | |
| Alcohol: | 5.6% ABV | 4.8% - 6.5% | |
| Bitterness: | 42.1 IBU | 25 - 50 | |
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