Recipe Search

Find recipes that are:

Containing the ingredient(s):

Containing the text:

Sorted by:

Favorite
Discuss
Subscribe
Edit…
Load…
More…
Sell

Good Type Porter

Robust Porter • Partial Mash • 40 L

mofactor

The honey adds an interesting flavour.

June 8, 2004 am 08:34am

0.0/5.0 0 ratings

Ingredients (Partial Mash, 40 L)

3.5 kg Munich Malt

Munich Malt

Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
.75 kg British Dark Crystal

British Dark Crystal

Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.
.5 kg British Black Patent

British Black Patent

Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
.3 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.
2 kg Dry Light Extract

Dry Light Extract

White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
1 kg Honey

Honey

Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
50 g 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.
50 g Hersbrucker - 4.0 AA% pellets; boiled 15 min

Hersbrucker

Drier, spicier than Hallertauer. Most important aroma variety in Germany.
50 g Cascade - 5.5 AA% pellets; boiled 5 min

Cascade

Spicy with citrus notes. Slightly grapefruity.
Wyeast 1056 American Ale™

Wyeast 1056 American Ale™

Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.

Style (BJCP)

Category: 12 - Porter

Subcategory: B - Robust Porter

		Range for this Style
Original Gravity:	1.049	1.048 - 1.065
Terminal Gravity:	1.012	1.012 - 1.016
Color:	29.8 SRM	22 - 35
Alcohol:	4.9% ABV	4.8% - 6.5%
Bitterness:	34.9 IBU	25 - 50

	Apparent	Real
Original Extract:	12.18 P	12.18 P
Terminal Extract:	2.96 P	4.70 P
Attenuation:	75.7%	61.4%
	% by Volume	% by Weight
Alcohol:	4.9%	3.9%

	Weight	Calories
Alcohol:	13.9 g	95.7
Carbs:	16.5 g	62.7
Protein:	1.2 g	4.6
		Total Calories
		163.0

	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.	50 g	60 min
Hersbrucker (4.00%) Hersbrucker Drier, spicier than Hallertauer. Most important aroma variety in Germany.	50 g	15 min
Cascade (5.50%) Cascade Spicy with citrus notes. Slightly grapefruity.	50 g	5 min

Discussion

Recently Added

Two Cardinals Haus Ale

American Pale Ale : All Grain

SkewedAle

Motueka and Lemondrop dry hop.
Two Cardinals Haus Pale Ale

American Pale Ale : All Grain

SkewedAle

Dry hops
Starling Cascadian Dark Ale

Specialty IPA : All Grain

SkewedAle

Cascade and Mosaic dry hop

Recently Reviewed

Fuggle Dee Dum

Special/Best/Premium Bitter : All Grain

JJef14

Recipe from Goddard's Brewery, Isle of Wight UK. Typical english bitter with a hint of toffee flavor and smell from the...

craig 20L strike and 25L boil? How long for the mash - 60mins?

2024-11-15 6:03pm
Spotted Tongue 2024 Summer Saison

Saison : All Grain

Old Man Stan

Trying Lallemand Farmhouse Hybrid Saison yeast for the first time.

Old Man Stan Finished a little sweet for a Saison, next time omit the Munich and/or Melanoidin malt. The Lallemand Farmhouse Hybrid...

2024-10-26 7:15pm
Spotted Tongue Toasted Blonde

Blonde Ale : All Grain

Old Man Stan

Does adding toasted bread to the mash affect outcome?

Old Man Stan The answer appears to be no, adding toasted bread did not seem to add any bready or toasty notes to the beer. It is an...

2024-10-26 7:05pm

Recipe Search

Products

Good Type Porter

Ingredients (Partial Mash, 40 L)

Munich Malt

British Dark Crystal

British Black Patent

English Chocolate Malt

Dry Light Extract

Honey

Northern Brewer

Hersbrucker

Cascade

Wyeast 1056 American Ale™

Style (BJCP)

Analysis

Fermentables

Munich Malt

British Dark Crystal

British Black Patent

English Chocolate Malt

Dry Light Extract

Honey

Hops

Northern Brewer

Hersbrucker

Cascade

Discussion

Post a Comment

Recently Added

Recently Reviewed

	Quantity	Proportion	Gravity	Color
Munich Malt Munich Malt Sweet, toasted flavor and aroma. For Oktoberfests and malty styles	3.5 kg
British Dark Crystal British Dark Crystal Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.	.75 kg
British Black Patent British Black Patent Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.	.5 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.	.3 kg
Dry Light Extract Dry Light Extract White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.	2 kg
Honey Honey Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.	1 kg

Recipe Search

Products

Good Type Porter

Ingredients (Partial Mash, 40 L)

Munich Malt

British Dark Crystal

British Black Patent

English Chocolate Malt

Dry Light Extract

Honey

Northern Brewer

Hersbrucker

Cascade

Wyeast 1056 American Ale™

Style (BJCP)

Analysis

Fermentables

Munich Malt

British Dark Crystal

British Black Patent

English Chocolate Malt

Dry Light Extract

Honey

Hops

Northern Brewer

Hersbrucker

Cascade

Discussion

Post a Comment

BeerTools Login

Recently Added

Recently Reviewed