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grandpa
Robust Porter • All Grain • 18 L
My "old man beer". Popular with young and old alike. Fits in somewhere in the black no-mans-land between robust porter and sweet stout. Rich, sweet, tarry and burnt flavours. Won a 2nd prize in dark ale section of NSW champs with (a variant of) this one last year.
June 2, 2004 am 04:32am
0.0/5.0 0 ratings
Ingredients (All Grain, 18 L)
- 3.9 kg
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- .600 kg
Weyermann CaraMunich® II; Weyermann
Weyermann CaraMunich® II; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- .100 kg
Weyermann Carafa® III; Weyermann
Weyermann Carafa® III; Weyermann
Carafa I, II and III also are available de-husked. Adds aroma, color and body.
- .150 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.
- .080 kg
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .150 kg
English Amber Malt
English Amber Malt
Roasted malt used in British milds, old ales, brown ales, nut brown ales.
- .150 kg
Dark Brown Sugar
Dark Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 15 g
Simcoe® - 13.3 AA% pellets; boiled 60 min
Simcoe®
Used for aromatic, and especially bittering properties.
- 25 g
Fuggle - 4.8 AA% pellets; boiled 9 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
-
White Labs WLP025 Southwold Ale Yeast
White Labs WLP025 Southwold Ale Yeast
From Suffolk county, England. This yeast produces complex fruit and citrus flavors. Great for British bitters and pale ales. Slight sulfur is produced during fermentation, which will disappear with aging.
Notes
I used imported "muscavado" dark brown sugar which is very rich and moist stuff.
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.066 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.015 | 1.012 - 1.016 | |
| Color: | 27.0 SRM | 22 - 35 | |
| Alcohol: | 6.6% ABV | 4.8% - 6.5% | |
| Bitterness: | 39.9 IBU | 25 - 50 | |
Discussion
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