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Lakeshire Porter
Robust Porter • Extract • 5 gal
My 1st batch, although it slightly varies from this.
September 11, 2005 am 12:32am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 0.53 lbs
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- 0.40 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 0.27 lbs
Black Roasted Barley
Black Roasted Barley
Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley.
- 3.14 lbs
Dry Dark; Muntons
Dry Dark; Muntons
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 3.12 lbs
Liquid Dark Extract
Liquid Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 0.36 lbs
Malto Dextrin
Malto Dextrin
Adds body and mouthfeel. For all extract beers. Does not ferment.
- 1.9 oz
Cascade - 5.5 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 0.50 oz
Cascade - 5.5 AA% pellets; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 0.50 oz
Fuggle - 4.8 AA% pellets; boiled 1 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
-
White Labs WLP004 Irish Stout
White Labs WLP004 Irish Stout
This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light frui|iness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pal
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.057 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.014 | 1.012 - 1.016 | |
| Color: | 27.5 SRM | 22 - 35 | |
| Alcohol: | 5.7% ABV | 4.8% - 6.5% | |
| Bitterness: | 39.3 IBU | 25 - 50 | |
Discussion
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