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Adjunct Porter

Brown Porter • Partial Mash • 5 gal

Ramone Basements

June 30, 2001 am 01:09am

0.0/5.0 0 ratings

Ingredients (Partial Mash, 5 gal)

2 lbs American 6-row Pale

American 6-row Pale

Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.
1/2 lbs Belgian Wheat Malt

Belgian Wheat Malt

Malted wheat for use in Wheat beers.
1 lbs American Black Patent

American Black Patent

Provides color and sharp flavor in stouts and porters.
1/2 lbs English Brown Malt

English Brown Malt

Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.
1 lbs Belgian Chocolate Malt

Belgian Chocolate Malt

Adds a nutty flavor, Brown Ales
1/2 lbs English Mild Ale

English Mild Ale

Dry, nutty malty flavor. Promotes body. Use in English mild ales.
3 lbs Liquid Amber Extract

Liquid Amber Extract

Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
1 lbs Dark Dry; Northwestern

Dark Dry; Northwestern

Generally, for dark beer, oktoberfest, bock, doppelbock, brown ales.
1/2 lbs Dark Brown Sugar

Dark Brown Sugar

Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
1/2 lbs Candi Sugar Clear

Candi Sugar Clear

Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
1/2 lbs Honey

Honey

Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
1 oz Cascade - 5.5 AA% pellets; boiled 60 min

Cascade

Spicy with citrus notes. Slightly grapefruity.
1/4 oz Cascade - 5.5 AA% pellets; boiled 15 min

Cascade

Spicy with citrus notes. Slightly grapefruity.
1/4 oz Mt. Hood - 5.0 AA% pellets; boiled 15 min

Mt. Hood

Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
1/2 oz Cascade - 5.5 AA% pellets; boiled 1 min

Cascade

Spicy with citrus notes. Slightly grapefruity.
3 lb belgian munich - (omitted from calculations)

belgian munich
2 lb belgian special b - (omitted from calculations)

belgian special b
1 oz irish moss - (omitted from calculations)

irish moss
Wyeast 1968 London ESB Ale™

Wyeast 1968 London ESB Ale™

Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales.

Style (BJCP)

Category: 12 - Porter

Subcategory: A - Brown Porter

		Range for this Style
Original Gravity:	1.067	1.040 - 1.052
Terminal Gravity:	1.014	1.008 - 1.014
Color:	39.3 SRM	20 - 30
Alcohol:	6.9% ABV	4% - 5.4%
Bitterness:	22.6 IBU	18 - 35

	Apparent	Real
Original Extract:	16.24 P	16.24 P
Terminal Extract:	3.65 P	6.06 P
Attenuation:	77.5%	62.7%
	% by Volume	% by Weight
Alcohol:	6.9%	5.4%

	Weight	Calories
Alcohol:	19.4 g	133.5
Carbs:	21.4 g	81.5
Protein:	1.5 g	6.0
		Total Calories
		221.0

Fermentables

Total: 11.00 lbs

Efficiency: 72%

	Quantity	Proportion	Gravity	Color
American 6-row Pale American 6-row Pale Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.	2 lbs
Belgian Wheat Malt Belgian Wheat Malt Malted wheat for use in Wheat beers.	1/2 lbs
American Black Patent American Black Patent Provides color and sharp flavor in stouts and porters.	1 lbs
English Brown Malt English Brown Malt Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.	1/2 lbs
Belgian Chocolate Malt Belgian Chocolate Malt Adds a nutty flavor, Brown Ales	1 lbs
English Mild Ale English Mild Ale Dry, nutty malty flavor. Promotes body. Use in English mild ales.	1/2 lbs
Liquid Amber Extract Liquid Amber Extract Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.	3 lbs
Dark Dry Dark Dry; Northwestern Generally, for dark beer, oktoberfest, bock, doppelbock, brown ales.	1 lbs
Dark Brown Sugar Dark Brown Sugar Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.	1/2 lbs
Candi Sugar Clear Candi Sugar Clear Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.	1/2 lbs
Honey Honey Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.	1/2 lbs

	Quantity	Boiled
Cascade (5.50%) Cascade Spicy with citrus notes. Slightly grapefruity.	1 oz	60 min
Cascade (5.50%) Cascade Spicy with citrus notes. Slightly grapefruity.	1/4 oz	15 min
Mt. Hood (5.00%) Mt. Hood Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.	1/4 oz	15 min
Cascade (5.50%) Cascade Spicy with citrus notes. Slightly grapefruity.	1/2 oz	1 min

Discussion

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Products

Adjunct Porter

Ingredients (Partial Mash, 5 gal)

American 6-row Pale

Belgian Wheat Malt

American Black Patent

English Brown Malt

Belgian Chocolate Malt

English Mild Ale

Liquid Amber Extract

Dark Dry; Northwestern

Dark Brown Sugar

Candi Sugar Clear

Honey

Cascade

Cascade

Mt. Hood

Cascade

belgian munich

belgian special b

irish moss

Wyeast 1968 London ESB Ale™

Style (BJCP)

Analysis

Fermentables

American 6-row Pale

Belgian Wheat Malt

American Black Patent

English Brown Malt

Belgian Chocolate Malt

English Mild Ale

Liquid Amber Extract

Dark Dry; Northwestern

Dark Brown Sugar

Candi Sugar Clear

Honey

Hops

Cascade

Cascade

Mt. Hood

Cascade

Discussion

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