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Only Anarchists are Pretty Apricot Porter
Robust Porter • Extract • 2.5 gal
Add 2 lb apricot puree to primary before pitch.
March 1, 2007 pm 04:31pm
0.0/5.0 0 ratings
Ingredients (Extract, 2.5 gal)
- .5 lbs
Weyermann Carafa® III; Weyermann
Weyermann Carafa® III; Weyermann
Carafa I, II and III also are available de-husked. Adds aroma, color and body.
- .25 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.
- .5 lbs
Belgian Special B
Belgian Special B
- .5 lbs
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- .25 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 3.3 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 1.0 oz
East Kent Goldings - 4.5 AA% whole; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- .5 oz
Brambling Cross - 6.5 AA% pellets; boiled 5 min
Brambling Cross
Grandparent of Saxon and Viking, they have a unique toasty, buttery, slighly resiny aroma with some woody notes.
-
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
The Apricot puree will add about 3 or 4 gravity points, making this a strong one. But it will also thin out the beer, so I added Carapils for some dextrine malt support and used Munich for more body. Thought the Special B would also make a rounder, maltier mix to counter the fruit effects on body.
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.064 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.015 | 1.012 - 1.016 | |
| Color: | 37.3 SRM | 22 - 35 | |
| Alcohol: | 6.4% ABV | 4.8% - 6.5% | |
| Bitterness: | 31.1 IBU | 25 - 50 | |
Discussion
Into the fermenter...
2007-03-10 4:23pm
Breweed this black beauty last night with my sons. With the dark Munick in the grain mix, we started with a mini-mash - 2 Quarts of water with all the grain for 35 minutes at 156F. The liquor was deep brown, thick and fragrant. Added about 2 lbs of apricot puree right out of the Oregon can just before dumping the wort into the primary. Pitched with safale dry 56 yeast in 4 oz. H2O at 75°F. She is bubbling like a mad anarchist at 12 hours. We're saving the remaining 1.5 lb of puree in the freezer to introduce at the rack to secondary next week.
In the Secondary
2007-03-18 3:48pm
We loaded the carboy with the last pound of the puree -- kept frozen and sterile until needed, then thawed (sealed). Racked the brew onto the puree on March 14. Started bubbling right away. As of today (3/18) still bubbling slowly. A thin yeast head has pretty much collapsed. Will wait another week for bottling. Don't expect to drink this until late May. Will be better by the 4th of July...Maybe with some apricot gelato on the side!
Bottled
2007-03-31 10:27pm
As dark and oily as day-old coffee mixed with lawn-mower oil after Labor Day, this beast is HIGH in alcohol and feels much more like a barely wine on the tongue at bottling time (3/24). Will hold this case at bay for at least 2 months before taste testing.
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