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Mehta Porter 3

Robust Porter • All Grain • 5.5 gal

Al Boyce

Originally designed for the Nicky Mehta house concert at The Old Kitchen Rug Brewery on March 23, 2002. Based on the Gold Medal recipe from the Minnesota Renaissance Festival 1997 by Chris Stromberg, with ideas from the 2001-03 NHC winners.

January 20, 2004 pm 05:22pm

0.0/5.0 0 ratings

Ingredients (All Grain, 5.5 gal)

9 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
1 lbs American Chocolate Malt

American Chocolate Malt

Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
1.5 lbs Black Roasted Barley

Black Roasted Barley

Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley.
1.25 lbs Crystal Malt 60°L

Crystal Malt 60°L

Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
.5 lbs Weyermann CaraMunich® I; Weyermann

Weyermann CaraMunich® I; Weyermann

Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
.5 lbs Melanoidin Malt

Melanoidin Malt

Red Ales
.5 lbs Midwest Wheat Malt

Midwest Wheat Malt

Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
.75 lbs British Black Patent

British Black Patent

Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
.5 lbs Belgian Cara-Pils

Belgian Cara-Pils

Significantly increases foam/head retention and body of the beer.
.25 lbs Barley Flaked

Barley Flaked

Helps head retention, imparts creamy smoothness. For porters and stouts.
1 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.
.5 oz Northern Brewer - 8.0 AA% pellets; boiled 15 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.
.5 oz East Kent Goldings - 5.0 AA% pellets; boiled 1 min

East Kent Goldings

Mild, slightly flowery.
1 tsp Gypsum, to mash - (omitted from calculations)

Gypsum, to mash
1 tsp Phosphoric Acid, to sparge - (omitted from calculations)

Phosphoric Acid, to sparge
1 tsp Irish Moss, to boil (15 min) - (omitted from calculations)

Irish Moss, to boil (15 min)
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

Mash grains at 153 F for 90 minutes. . Primary: 68 F for 7 days. Secondary: 68 F for 21 days . Force Carbonate.

Style (BJCP)

Category: 12 - Porter

Subcategory: B - Robust Porter

		Range for this Style
Original Gravity:	1.060	1.048 - 1.065
Terminal Gravity:	1.014	1.012 - 1.016
Color:	43.8 SRM	22 - 35
Alcohol:	5.9% ABV	4.8% - 6.5%
Bitterness:	41.1 IBU	25 - 50

	Apparent	Real
Original Extract:	14.62 P	14.62 P
Terminal Extract:	3.66 P	5.74 P
Attenuation:	75%	60.7%
	% by Volume	% by Weight
Alcohol:	5.9%	4.6%

	Weight	Calories
Alcohol:	16.7 g	115.5
Carbs:	20.3 g	77.1
Protein:	1.4 g	5.7
		Total Calories
		198.3

Fermentables

Total: 15.75 lbs

Efficiency: 65%

	Quantity	Proportion	Gravity	Color
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	9 lbs
American Chocolate Malt American Chocolate Malt Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.	1 lbs
Black Roasted Barley Black Roasted Barley Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley.	1.5 lbs
Crystal Malt 60°L Crystal Malt 60°L Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.	1.25 lbs
Weyermann CaraMunich® I Weyermann CaraMunich® I; Weyermann Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.	.5 lbs
Melanoidin Malt Melanoidin Malt Red Ales	.5 lbs
Midwest Wheat Malt Midwest Wheat Malt Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.	.5 lbs
British Black Patent British Black Patent Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.	.75 lbs
Belgian Cara-Pils Belgian Cara-Pils Significantly increases foam/head retention and body of the beer.	.5 lbs
Barley Flaked Barley Flaked Helps head retention, imparts creamy smoothness. For porters and stouts.	.25 lbs

	Quantity	Boiled
Northern Brewer (8.00%) 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.	1 oz	60 min
Northern Brewer (8.00%) 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.	.5 oz	15 min
East Kent Goldings (5.00%) East Kent Goldings Mild, slightly flowery.	.5 oz	1 min

Discussion

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Recipe Search

Products

Mehta Porter 3

Ingredients (All Grain, 5.5 gal)

American 2-row

American Chocolate Malt

Black Roasted Barley

Crystal Malt 60°L

Weyermann CaraMunich® I; Weyermann

Melanoidin Malt

Midwest Wheat Malt

British Black Patent

Belgian Cara-Pils

Barley Flaked

Northern Brewer

Northern Brewer

East Kent Goldings

Gypsum, to mash

Phosphoric Acid, to sparge

Irish Moss, to boil (15 min)

White Labs WLP023 Burton Ale

Notes

Style (BJCP)

Analysis

Fermentables

American 2-row

American Chocolate Malt

Black Roasted Barley

Crystal Malt 60°L

Weyermann CaraMunich® I; Weyermann

Melanoidin Malt

Midwest Wheat Malt

British Black Patent

Belgian Cara-Pils

Barley Flaked

Hops

Northern Brewer

Northern Brewer

East Kent Goldings

Discussion

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