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Mid-Winter Medicine

Robust Porter • All Grain • 22 gal

vtterror

Yum...just yum!

January 12, 2007 am 08:09am

5.0/5.0 1 rating

Ingredients (All Grain, 22 gal)

25 lbs Canadian 2-Row Malt; Canada Malting

Canadian 2-Row Malt; Canada Malting

Traditional, premium grade 2-Row malt made from the finest Canadian barley malt varieties. This malt is a suitable base for all beer styles.
2 lbs Brown Malt; Thomas Fawcett

Brown Malt; Thomas Fawcett

‘Coffee’ notes for stouts and porters. Smooth mouth-feel.
5 lbs Weyermann Carafa® II; Weyermann

Weyermann Carafa® II; Weyermann

Carafa I, II and III also are available de-husked. Adds aroma, color and body.
5 lbs Crystal Malt 60°L

Crystal Malt 60°L

Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
1 lbs Roast Barley; Bairds Malt

Roast Barley; Bairds Malt

This product is used in the production of dry or bitter Stouts and other dark beers, or for the careful adjustment of Pilsen beer colours. A different, slower roasting temperature profile is used but the final temperature is 220°C or even higher, which is achieved by allowing the exothermic roasting reactions to continue after turning off the heat source. The reaction is stopped by quenching with water. Because of the high temperature at the end, colour pick-up at this stage is very rapid and extreme care is needed to prevent carbonisation. Because the roasting process is slightly different from that used for Roast malt and a higher final temperature is used, the balance of pyrazines to pyrroles is different, with there being more pyrazines present in this product. This leads to a more bitter flavour and the use of the material in the so-called bitter Stouts. With extreme care it can also be used to colour and flavour Lager beers, but the quantities used are very small, certainly no more than 2 or 3 Kg in 1 tonne of grist.
1 lbs Peated Malt; Thomas Fawcett

Peated Malt; Thomas Fawcett

Ingredient for providing the essential peat flavour in whisky production. Heavy/medium or light peating levels.
2 lbs Special B - Caramel malt; Dingemans

Special B - Caramel malt; Dingemans

The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.
1 lbs Dark Wheat Malt; Weyermann®

Dark Wheat Malt; Weyermann®

German-grown top-quality wheat (2004 harvest). Product Characteristics: Signature malt for Bavarian Dunkelweizen and similar beers. Adds creaminess, body, and complex wheat flavors, as well as some color to top-fermented beers. Recommended Quantities: Up to 70% in Bavarian-style Weizenbiers Suitability (beer styles): Ales: Dunkelweizen, Weizenbock, Weizendopplebock, pub wheat ales, light or low-alcohol beers
5 lbs American Munich

American Munich

Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
2 lbs Toasted Pale Malt

Toasted Pale Malt

Imparts nutty flavor and aroma. Use in IPAs and Scottish ales.
2 lbs Dark Brown Sugar

Dark Brown Sugar

Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
2 lbs Oats (Pregelatinized Flakes); Briess

Oats (Pregelatinized Flakes); Briess

Characteristics & Applications: • Pregelatinized Oat Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. • Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal. • There is no need to mill Oat Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash. • Oat Flakes have been dehulled before being cooked and flaked. Although the flakes are readily attacked by the malt enzymes, yield will be slightly lower than with other Pregelatinized Flakes. • Oat Flakes have a very distinctive “sticky” mouthfeel which is noticeable even when used in small amounts. • Use 5-25% of the total grist for an Oatmeal Stout. • Use a small percentage in Belgian Wit Beers.
2 oz Magnum - 16.0 AA% whole; 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.
3 oz Fuggle - 4.8 AA% whole; boiled 20 min

Fuggle

Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
2 oz Styrian Goldings - 6.0 AA% whole; boiled 5 min

Styrian Goldings

Mild, pleasant.
3 oz Goldings - 5.0 AA% whole; boiled 20 min

Goldings

Mild. Slightly flowery.
Fermentis S-33 Safbrew S-33

Fermentis S-33 Safbrew S-33

A very popular general purpose yeast, displaying both very robust conservation properties and consistent performance. This yeast produces superb flavour profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.). Sedimentation: medium. Final gravity: high. Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 7.5% v/v but can ferment up to 11.5% v/v.Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Notes

Ok, so we substituted Carafa for Chocolate malt... No husk = less possible astringency Also, this beer benefits greatly if you side boil about 2 gal. wort to half its volumn, then add back to the rest of the wort. Makes me smile.

Style (BJCP)

Category: 12 - Porter

Subcategory: B - Robust Porter

		Range for this Style
Original Gravity:	1.066	1.048 - 1.065
Terminal Gravity:	1.016	1.012 - 1.016
Color:	34.0 SRM	22 - 35
Alcohol:	6.6% ABV	4.8% - 6.5%
Bitterness:	42.3 IBU	25 - 50

	Apparent	Real
Original Extract:	16.16 P	16.16 P
Terminal Extract:	4.01 P	6.33 P
Attenuation:	75.2%	60.8%
	% by Volume	% by Weight
Alcohol:	6.6%	5.2%

	Weight	Calories
Alcohol:	18.7 g	129.1
Carbs:	22.5 g	85.3
Protein:	1.6 g	6.3
		Total Calories
		220.7

Fermentables

Total: 53.00 lbs

Efficiency: 80%

	Quantity	Proportion	Gravity	Color
Canadian 2-Row Malt Canadian 2-Row Malt; Canada Malting Traditional, premium grade 2-Row malt made from the finest Canadian barley malt varieties. This malt is a suitable base for all beer styles.	25 lbs
Brown Malt Brown Malt; Thomas Fawcett ‘Coffee’ notes for stouts and porters. Smooth mouth-feel.	2 lbs
Weyermann Carafa® II Weyermann Carafa® II; Weyermann Carafa I, II and III also are available de-husked. Adds aroma, color and body.	5 lbs
Crystal Malt 60°L Crystal Malt 60°L Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.	5 lbs
Roast Barley Roast Barley; Bairds Malt This product is used in the production of dry or bitter Stouts and other dark beers, or for the careful adjustment of Pilsen beer colours. A different, slower roasting temperature profile is used but the final temperature is 220°C or even higher, which is achieved by allowing the exothermic roasting reactions to continue after turning off the heat source. The reaction is stopped by quenching with water. Because of the high temperature at the end, colour pick-up at this stage is very rapid and extreme care is needed to prevent carbonisation. Because the roasting process is slightly different from that used for Roast malt and a higher final temperature is used, the balance of pyrazines to pyrroles is different, with there being more pyrazines present in this product. This leads to a more bitter flavour and the use of the material in the so-called bitter Stouts. With extreme care it can also be used to colour and flavour Lager beers, but the quantities used are very small, certainly no more than 2 or 3 Kg in 1 tonne of grist.	1 lbs
Peated Malt Peated Malt; Thomas Fawcett Ingredient for providing the essential peat flavour in whisky production. Heavy/medium or light peating levels.	1 lbs
Special B - Caramel malt Special B - Caramel malt; Dingemans The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.	2 lbs
Dark Wheat Malt Dark Wheat Malt; Weyermann® German-grown top-quality wheat (2004 harvest). Product Characteristics: Signature malt for Bavarian Dunkelweizen and similar beers. Adds creaminess, body, and complex wheat flavors, as well as some color to top-fermented beers. Recommended Quantities: Up to 70% in Bavarian-style Weizenbiers Suitability (beer styles): Ales: Dunkelweizen, Weizenbock, Weizendopplebock, pub wheat ales, light or low-alcohol beers	1 lbs
American Munich American Munich Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.	5 lbs
Toasted Pale Malt Toasted Pale Malt Imparts nutty flavor and aroma. Use in IPAs and Scottish ales.	2 lbs
Dark Brown Sugar Dark Brown Sugar Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.	2 lbs
Oats (Pregelatinized Flakes) Oats (Pregelatinized Flakes); Briess Characteristics & Applications: • Pregelatinized Oat Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. • Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal. • There is no need to mill Oat Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash. • Oat Flakes have been dehulled before being cooked and flaked. Although the flakes are readily attacked by the malt enzymes, yield will be slightly lower than with other Pregelatinized Flakes. • Oat Flakes have a very distinctive “sticky” mouthfeel which is noticeable even when used in small amounts. • Use 5-25% of the total grist for an Oatmeal Stout. • Use a small percentage in Belgian Wit Beers.	2 lbs

	Quantity	Boiled
Magnum (16%) 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.	2 oz	60 min
Fuggle (4.75%) Fuggle Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.	3 oz	20 min
Styrian Goldings (6.00%) Styrian Goldings Mild, pleasant.	2 oz	5 min
Goldings (5.00%) Goldings Mild. Slightly flowery.	3 oz	20 min

Discussion

vtterror

Malty and rich!

2012-01-13 6:18pm

Redolent of bittersweet chocolate, with a smooth, mouth filling body.

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Recipe Search

Products

Mid-Winter Medicine

Ingredients (All Grain, 22 gal)

Canadian 2-Row Malt; Canada Malting

Brown Malt; Thomas Fawcett

Weyermann Carafa® II; Weyermann

Crystal Malt 60°L

Roast Barley; Bairds Malt

Peated Malt; Thomas Fawcett

Special B - Caramel malt; Dingemans

Dark Wheat Malt; Weyermann®

American Munich

Toasted Pale Malt

Dark Brown Sugar

Oats (Pregelatinized Flakes); Briess

Magnum

Fuggle

Styrian Goldings

Goldings

Fermentis S-33 Safbrew S-33