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Porky Porter
Brown Porter • Extract • 20 L
my first attempt at a porter
September 5, 2003 pm 10:09pm
0.0/5.0 0 ratings
Ingredients (Extract, 20 L)
- .2 kg
British Dark Crystal
British Dark Crystal
Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.
- .45 kg
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.
- .04 kg
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 3.2 kg
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.
- 30 g
Fuggle - 5.5 AA% pellets; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 15 g
Tettnanger - 4.5 AA% pellets; boiled 15 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 250 g
Cadbury drinking chocolate - (omitted from calculations)
Cadbury drinking chocolate
-
Wyeast 1084 Irish Ale™
Wyeast 1084 Irish Ale™
Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.
Notes
The drinking chocolate bumped up the starting gravity, to around 1056 - it also caused a bit of excitement in the boiler when added. I also used close to a 1.5L starter with this one, and i had airlock activity in 11-12 hrs. I tasted the wort after i added the chocolate, it might be a little too chocolaty, i didn't intend to add the whole pack, but it ended up that way.
Style (BJCP)
Category: 12 - Porter
Subcategory: A - Brown Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.047 | 1.040 - 1.052 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.014 | |
| Color: | 29.5 SRM | 20 - 30 | |
| Alcohol: | 4.6% ABV | 4% - 5.4% | |
| Bitterness: | 25.6 IBU | 18 - 35 | |
Discussion
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