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Party Porter - Mini Mash
Robust Porter • Partial Mash • 5 gal
If you like porters you are going to love this one. Smooth, dark and just dry enough to make you want to go back for more. The East Kent Goldings hops compliment this malty brew perfectly. This is a great brew for those who don't like the overwhelming flavor of a stout, but like to know they are drinking something of substance.
May 21, 2003 pm 01:37pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 2.25 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 2.25 lbs
American Caramel 80°L
American Caramel 80°L
Mild caramel,nutty flavor, sweet. adds color(Red Ale)
- .8 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- .75 lbs
Weyermann Carafa® III; Weyermann
Weyermann Carafa® III; Weyermann
Carafa I, II and III also are available de-husked. Adds aroma, color and body.
- 4 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- .5 oz
Columbus - 15.0 AA% pellets; boiled 60 min
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
- .5 oz
East Kent Goldings - 5.0 AA% pellets; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
-
White Labs WLP004 Irish Stout
White Labs WLP004 Irish Stout
This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light frui|iness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pal
Notes
Steep grains at 150 degrees for 30 minutes, sparge with 160 degree water, and mix in the extract. Bring to boil and add hops per schedule. At end of 60 minute boil cool wort quickly, when it reaches 80 degrees pitch yeast. Primary ferment between 63 - 70 degrees for one week, then rack to secondary for 2 weeks. Prime with 3/4 cup corn sugar and bottle. Condition in bottle for at least a week.
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: | 36.9 SRM | 22 - 35 | |
| Alcohol: | 5.7% ABV | 4.8% - 6.5% | |
| Bitterness: | 40.6 IBU | 25 - 50 | |
Discussion
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