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Paper sack Porter
Specialty Beer • Extract • 5 gal
This is my first entry into the BeerTools library, and I hope you enjoy it. I followed the recipe to a tee, but it came out darker and stronger than the recipe suggests. The original gravity came out @ 1.096 and the terminal gravity @ 1.022 meaning the ABV is approximatly 9.2% (if I am not mistaken with the math). It is quite smooth however, with a nice malty/coffeeish flavor, and a nice dark brown/black color. I drank my first one tonight after bottle conditioning for a week at 72f, and I am thinking it will smooth out more with some age. I am guessing it falls into a robust porter catagory as I am still learning the different beer profiles. Enjoy!
February 13, 2005 pm 10:59pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 0.5 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 0.5 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- 1 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 8 lbs
Pale Liquid; Alexanders
Pale Liquid; Alexanders
Reportedly lightest colored malt extract available.
- 0.3125 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 0.5 lbs
Malto Dextrin
Malto Dextrin
Adds body and mouthfeel. For all extract beers. Does not ferment.
- 1 oz
Cascade - 5.5 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 0.50 oz
Tettnanger - 4.5 AA% pellets; boiled 30 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 0.50 oz
Tettnanger - 4.5 AA% pellets; boiled 2 min
Tettnanger
Mild, slightly spicy. 'Noble'.
-
Wyeast 1338 European Ale™
Wyeast 1338 European Ale™
From Wissenschaftliche in Munich. Full-bodied complex strain finishing very malty. Produces a dense, rocky head during fermentation.
Notes
I dissolved the 5 ounces of honey into the steeping water before putting the grain into it for 30 minutes. After the steep, brought the mixture to a boil and then took off heat to add the Pale liquid. Bought mixture to rolling boil, adding hops at perscribed intervals. Added 1 1/2 teaspoon of Irish Moss at 30 minutes into boil. Poured into fermenter thru stainless steel strainer. Very aggresive fementation took place in the primary and finished out in 4 days at 72 f. Racked to secondary (carboy) for 5 days, then bottled.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.069 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.013 | 0.995 - 1.035 | |
| Color: | 26.0 SRM | 1 - 50 | |
| Alcohol: | 7.3% ABV | 2.5% - 14.5% | |
| Bitterness: | 28.1 IBU | 0 - 100 | |
Discussion
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