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Teary-Eyed Porter
Robust Porter • All Grain • 5 gal
"World's Best Beer!" -seven drunks, seperate occasions.
December 17, 2004 am 03:40am
5.0/5.0 1 rating
Ingredients (All Grain, 5 gal)
- 8.25 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
- 1 lbs
English Brown Malt
English Brown Malt
Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.
- .75 lbs
Belgian Munich
Belgian Munich
Used to increase malt aroma and body with slightly more color.
- .75 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- .5 lbs
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.
- .5 oz
Magnum - 14.5 AA% whole; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- .5 oz
East Kent Goldings - 5.0 AA% whole; boiled 10 min
East Kent Goldings
Mild, slightly flowery.
-
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
This will make you cry. Replace 2# base malt with hardwood-smoked German malt. This is what I imagine a pre-industrial revo porter might taste like. There's no Roasted or Black Malt like you might expect, but there is a tremendous "liquid bread," chocolatey goodness to it, that leaves you wanting another! Ferment at 70-2.0 F if possible and drink while playing old Hank Williams, Sr tunes, to enjoy the nice fruity heartbreak notes associated with this destined-to-be-a-classic brew!
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: | 25.6 SRM | 22 - 35 | |
| Alcohol: | 6.1% ABV | 4.8% - 6.5% | |
| Bitterness: | 33.1 IBU | 25 - 50 | |
Discussion
GREAT recipe
2006-10-16 2:27pm
I brewed this recipe (scaled to 7 gallons) and just tasted a bottle after conditioning one week. This is a great brew. However, due to the alc strength and flavor characteristics, I'd pin this as an Old Ale instead of a porter. Great recipe - even my wife likes it!
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