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Porter #1
Robust Porter • Partial Mash • 5 gal
Liquid extract is Briess Traditional Dark. This was a somewhat carefully thought out recipe using a few leftover ingredients. Trying duplicate Anchor. Have not brewed yet but will keep y'all posted. 3/5 update: Gravity @ 1.016 Just about ready to bottle. Brewed Jan 23. In Secondary 8 days later. Fermentation temp about 60 deg.
January 23, 2005 pm 01:15pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 1.75 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
- .5 lbs
Weyermann Carafa® III; Weyermann
Weyermann Carafa® III; Weyermann
Carafa I, II and III also are available de-husked. Adds aroma, color and body.
- .75 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 0.25 lbs
Chocolate Wheat Malt
Chocolate Wheat Malt
Intensifies aroma; improves color. For dark ales, alt, dark wheat, stout and porter.
- .5 lbs
American Victory
American Victory
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
- 3.3 lbs
Liquid Dark Extract
Liquid Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 2 lbs
Dry Dark; Muntons
Dry Dark; Muntons
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- .5 oz
Mt. Hood - 4.2 AA% pellets; boiled 60 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 1 oz
Northern Brewer - 7.2 AA% pellets; boiled 45 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
Centennial - 9.9 AA% pellets; boiled 30 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
-
Wyeast 1084 Irish Ale™
Wyeast 1084 Irish Ale™
Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.
Notes
Used not 2 # dry dark but 1# amber and 1# Dark. Protein rest @ ~122 for 30 mins Mash @ ~154 for 30 mins Sparge with 2 gals 170 deg. water Boil 15 mins add extracts and Mt. Hood hops - boil 15 mins add Northern Brewer - boil 15 mins add centennial - boil 30 mins Chill in ice bath ~ 45 mins ( I'm using a snow bank :}) Save 1 qt wort for Krausening. Add to fermenter and pitch yeast when cool.
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.058 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.014 | 1.012 - 1.016 | |
| Color: | 33.8 SRM | 22 - 35 | |
| Alcohol: | 5.8% ABV | 4.8% - 6.5% | |
| Bitterness: | 47.1 IBU | 25 - 50 | |
Discussion
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