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New England Honey Porter
Robust Porter • All Grain • 5 gal
Several friends have commented on this brew, full bodied and full of honey flavor. 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 08:24pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 8 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 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- .5 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- .2 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.
- .2 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 2 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- .5 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
Mt. Hood - 5.0 AA% pellets; boiled 15 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 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. Finally raise 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 6.5 gallons. 3. Boil 90 minutes and follow hop/adjunct schedule as above. Add honey during last 15 minutes of boil. 4. Cool to pitching temp, take OG reading & pitch yeast. Primary fermentation should take 5-7 days. 5. Allow 2-3 weeks for 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: | 1.058 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.014 | 1.012 - 1.016 | |
| Color: | 21.2 SRM | 22 - 35 | |
| Alcohol: | 5.8% ABV | 4.8% - 6.5% | |
| Bitterness: | 39.8 IBU | 25 - 50 | |
Discussion
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