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Sonofdon Brown Porter
Brown Porter • All Grain • 5 gal
Just cleaning out my grains and hops.
October 5, 2007 am 10:04am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 6.60 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
- 0.50 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 0.79 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- 1.06 lbs
English Brown Malt
English Brown Malt
Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.
- 0.31 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- 1 oz
Sterling - 7.5 AA% pellets; boiled 15 min
Sterling
Perceived to be similar to a Saaz and Mt. Hood combination. Finding favor as a Saaz replacement.
- .75 oz
Mt. Hood - 5.0 AA% pellets; boiled 60 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 0.50 oz
Sterling - 7.5 AA% pellets; boiled 1 min
Sterling
Perceived to be similar to a Saaz and Mt. Hood combination. Finding favor as a Saaz replacement.
-
White Labs WLP051 California Ale V
White Labs WLP051 California Ale V
From Northern California. This strain is more fruity than WLP001, and slightly more flocculant. Attenuation is lower, resulting in a fuller bodied beer than with WLP001.
Style (BJCP)
Category: 12 - Porter
Subcategory: A - Brown Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.044 | 1.040 - 1.052 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.014 | |
| Color: | 24.5 SRM | 20 - 30 | |
| Alcohol: | 4.4% ABV | 4% - 5.4% | |
| Bitterness: | 29.8 IBU | 18 - 35 | |
Discussion
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