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Hubert Storm Blizzard Porter
Robust Porter • All Grain • 5 gal
This is a clone of Coastal Extreme Brewing Company's "Newport Storm Blizzard Porter". I love using Magnum for kettle hops and use it in almost all of my beers (unless its completely out of style), you can always substitute proper AAU of YOUR favorite kettle hop.
September 26, 2005 pm 07:56pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 9 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 1.5 lbs
English 2-row Pils
English 2-row Pils
Pilsner base malt.
- 1.5 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- .25 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .25 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- .35 oz
Magnum - 14.5 AA% pellets; 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% pellets; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
- 1 tsp
Irish Moss (15 min) - (omitted from calculations)
Irish Moss (15 min)
-
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
1. Single Temp Infusion Mash at 158F for 60 minutes. Raise temp to 165-170F with a 10 minute rest for mash-out. 2. Recirculate 15 minutes or until wort runs clear. Sparge with 165-168F liquor and collect the boil volume of 6 gallons. 3. Boil 90 minutes and follow hop/adjunct schedule as above. 4. Cool to pitching temp, take OG reading & pitch yeast. Primary fermentation should take 5-7 days. 5. Allow beer 2-3 weeks in secondary then bottle or keg using your favorite method. 6. Enjoy!
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.013 | 1.012 - 1.016 | |
| Color: | 26.0 SRM | 22 - 35 | |
| Alcohol: | 5.6% ABV | 4.8% - 6.5% | |
| Bitterness: | 28.5 IBU | 25 - 50 | |
Discussion
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