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smokey porter
Robust Porter • Extract • 5.5 gal
mmm beer
January 24, 2006 pm 02:41pm
0.0/5.0 0 ratings
Ingredients (Extract, 5.5 gal)
- 0.25 lbs
Peat Smoked Malt
Peat Smoked Malt
Imparts a robust smokey flavor and aroma. Use in Scottish ales and Wee Heavies.
- 1 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
Weyermann CaraMunich® III; Weyermann
Weyermann CaraMunich® III; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 0.5 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 5 lbs
Gold Dry; Northwestern
Gold Dry; Northwestern
Can be used in making Pilsner, Pale Ale, Dortmunder, Marzen and other Lagers.
- 1 lbs
White Table Sugar (Sucrose)
White Table Sugar (Sucrose)
Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
- 1 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 1 oz
Phoenix - 10.0 AA% pellets; boiled 60 min
Phoenix
Attractive English aroma with high alpha-acid. excellent.
- 1 oz
Phoenix - 10.0 AA% pellets; boiled 15 min
Phoenix
Attractive English aroma with high alpha-acid. excellent.
- 1 oz
Phoenix - 10.0 AA% pellets; boiled 5 min
Phoenix
Attractive English aroma with high alpha-acid. excellent.
-
Wyeast 1728 Scottish Ale™
Wyeast 1728 Scottish Ale™
Ideally suited for Scottish-style ales, and high gravity ales of all types.
Notes
smokey!
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.065 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.015 | 1.012 - 1.016 | |
| Color: | 31.7 SRM | 22 - 35 | |
| Alcohol: | 6.5% ABV | 4.8% - 6.5% | |
| Bitterness: | 42.7 IBU | 25 - 50 | |
Discussion
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