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Brown Dog's Porter
Robust Porter • Partial Mash • 12 gal
snowin out january 11, 2007
January 11, 2007 pm 01:05pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 12 gal)
- 19 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 2.5 lbs
American Caramel 20°L
American Caramel 20°L
Provides color, body, and contributes to foam retention and beer stability.
- 1.3 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 3.3 lbs
Dry Light; Muntons
Dry Light; Muntons
Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.
- 1.1 oz
Columbus - 15.0 AA% pellets; boiled 60 min
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
- 0.50 oz
Amarillo® - 8.5 AA% pellets; boiled 30 min
Amarillo®
Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.
- 0.50 oz
Northern Brewer - 8.0 AA% pellets; boiled 30 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 1.00 oz
East Kent Goldings - 5.0 AA% pellets; boiled 1 min
East Kent Goldings
Mild, slightly flowery.
- 2 oz
Cascade - 5.5 AA% pellets; added dry to secondary fermenter
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
Wyeast 1056 American Ale™
Wyeast 1056 American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Notes
strike 6 gal water at 178degrees with 23.5 pounds of grain. 60 min infusion rest. sparge with 10 gals water for 60 mins. add dry malt to raise total osg then added hops. added 2 quarts to lower osg to 1.060
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.059 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.014 | 1.012 - 1.016 | |
| Color: | 26.7 SRM | 22 - 35 | |
| Alcohol: | 5.9% ABV | 4.8% - 6.5% | |
| Bitterness: | 43.4 IBU | 25 - 50 | |
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