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Portly Malter
Brown Porter • All Grain • 5.5 gal
Brewed in October, drank the last one last night and it was still getting better... oh well. This is one I would definitely brew again (w/o protein rest)
January 3, 2007 pm 12:58pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 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
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.
- .5 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- .5 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- .5 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- .5 lbs
Belgian Munich
Belgian Munich
Used to increase malt aroma and body with slightly more color.
- 1 oz
Styrian Goldings - 5.2 AA% pellets; boiled 60 min
Styrian Goldings
Mild, pleasant.
- 1 oz
Czech Saaz - 3.5 AA% whole; boiled 20 min
Czech Saaz
Very mild. 'Noble'.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
- 1.5 tsp
Gypsum - (omitted from calculations)
Gypsum
-
Wyeast 1335 British Ale II™
Wyeast 1335 British Ale II™
Typical of British and Canadian ale fermentation profile with good flocculating and malty flavor characteristics, crisp finish, clean, fairly dry.
Notes
I brewed this all-grain recipe back in October and it turned out fantastic despite some hiccups. I used my 6 gal kettle w/propane heater for mashing with the following schedule: MashIn 90F (20 min), Protein Rest 122F (20 min), Sacc Rest 152F (60 min), MashOut 176F (10 min), Sparge with 178F water (~90min) - I would eliminate the protein rest next time and have since changed my lauter tun to <hopefully> improve lauter run-off rate. I boiled wort in 10gal kettle for 90 minutes. I was targeting a malty porter and that is just what I got but the head is Very thin. I have also since started using the pH5.2 buffer and have seen a huge jump in mash efficiency in other recipes. One last note is that I messed up when I bought the hops (intended for a Belgian Blonde) but they worked out great - they were significantly lower than the default alpha levels
Style (BJCP)
Category: 12 - Porter
Subcategory: A - Brown Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.047 | 1.040 - 1.052 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.014 | |
| Color: | 27.5 SRM | 20 - 30 | |
| Alcohol: | 4.9% ABV | 4% - 5.4% | |
| Bitterness: | 29.7 IBU | 18 - 35 | |
Discussion
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