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Jacked-Up Porter
Robust Porter • All Grain • 5 gal
A Bourbon Porter, too strong, wrong-yeasted, and oak-aged. Enjoy.
January 16, 2007 am 04:44am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 16.0 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
- 0.5 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 1.0 lbs
American Caramel 60°L
American Caramel 60°L
Mild caramel,nutty flavor, sweet. adds color
- 1.5 oz
Northern Brewer - 9.3 AA% whole; boiled 60 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.
- 1.0 oz
East Kent Goldings - 4.4 AA% pellets; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
- 1.0 oz
Cascade - 5.5 AA% whole; boiled 0 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
White Labs WLP810 San Fransisco Lager
White Labs WLP810 San Fransisco Lager
This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners a
Notes
Soaked 2 oz oak chips in 12 oz bottle of Jack Daniels Bourbon for 1 month prior to brewing. Ferment 2 days @ 65F, 10 days @ 50F, 2 days @ 65F. Rack to secondary, add oak chips & Jack to secondary, age at least 1 month.
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.070 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.017 | 1.012 - 1.016 | |
| Color: | 23.5 SRM | 22 - 35 | |
| Alcohol: | 7.1% ABV | 4.8% - 6.5% | |
| Bitterness: | 63.8 IBU | 25 - 50 | |
Discussion
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