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Spiced Holiday Brown Porter 1.5
Brown Porter • Extract • 5 gal
Spiced holiday beer, a revision.
February 27, 2007 pm 11:40pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 0.5 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.
- 0.5 lbs
English Brown Malt
English Brown Malt
Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.
- 0.5 lbs
British Crystal 55°L
British Crystal 55°L
Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
- 4.25 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 0.5 lbs
Maple Syrup
Maple Syrup
Imparts a dry, woodsy flavor if used in the boil. If beer is bottled with it, it gives it a smooth sweet, maple taste. Use in maple ales, pale ales, brown ales and porters.
- 1 oz
Saaz - 5.0 AA% pellets; boiled 60 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 0.25 oz
East Kent Goldings - 5.0 AA% pellets; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
- 1 tsp
spices, 10 mins - (omitted from calculations)
spices, 10 mins
- 1.5 tbsp
cocoa powder, 10 min - (omitted from calculations)
cocoa powder, 10 min
-
White Labs WLP005 British Ale
White Labs WLP005 British Ale
This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.
Notes
Steep grains ~30 mins at 150-155ºF. Spices: add 1 tsp each allspice, cinnamon, nutmeg, and sweet paprika along with 1.5 tbsp cocoa powder at 10 mins. Add 1/2 tsp each nutmeg, allspice, cocoa at flameout. Add the maple syrup at flameout. Recommend aging for at least 3 months before consumption to let the spices fully integrate. Brew very early in the fall to drink for the winter holidays.
Style (BJCP)
Category: 12 - Porter
Subcategory: A - Brown Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.047 | 1.040 - 1.052 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.014 | |
| Color: | 23.3 SRM | 20 - 30 | |
| Alcohol: | 4.7% ABV | 4% - 5.4% | |
| Bitterness: | 25.4 IBU | 18 - 35 | |
Discussion
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