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Raisin' Hell Porter
Robust Porter • Extract • 6 gal
A flavorful, earthy robust porter which includes raisins.
July 9, 2005 pm 03:27pm
3.0/5.0 1 rating
Ingredients (Extract, 6 gal)
- 1 lbs
Weyermann Carafa® II; Weyermann
Weyermann Carafa® II; Weyermann
Carafa I, II and III also are available de-husked. Adds aroma, color and body.
- 0.5 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.
- 0.5 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 3 lbs
Dry Dark; Muntons
Dry Dark; Muntons
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 4 lbs
Dry Amber; Muntons
Dry Amber; Muntons
Used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- .35 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- .6 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1.00 oz
Amarillo® - 9.2 AA% whole; boiled 45 min
Amarillo®
Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.
- 1.0 oz
Amarillo® - 9.2 AA% whole; boiled 20 min
Amarillo®
Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.
- 1.0 oz
Hallertauer Hersbrucker - 2.9 AA% whole; boiled 5 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- .3 oz
Licorice root - (omitted from calculations)
Licorice root
-
White Labs WLP023 Burton Ale
White Labs WLP023 Burton Ale
From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA's, bitters, and pales. Excellent in porters a
Notes
With WyEast #1728 Sottish Ale yeast and 1.25# crystalized raisins. Included "honey" (none used) to account for the higher OG. & TG. provided by the raisins (measured at 1.062 and 1.020).
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.062 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.020 | 1.012 - 1.016 | |
| Color: | 33.4 SRM | 22 - 35 | |
| Alcohol: | 5.5% ABV | 4.8% - 6.5% | |
| Bitterness: | 39.4 IBU | 25 - 50 | |
Discussion
A successful brew, but I'd add one change on making it again...
2005-07-09 3:36pm
The raisins (which I chopped to break up the skins) resulted in voluminous soft sediment. It should have stayed in the secondary fermintation vessel for an additional week or two, and I'd recommend gelatin or another fining agent in the secondary to bind the sediment before bottling or kegging. And be sure the secondary fermintation is really complete before bottling- the raisins seemed to drag it out, and my bottles were over-pressurized for a porter. Flavor was rich, earthy and robust- ie. a good porter.
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