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Samhain Porter
Robust Porter • Extract • 22 L
I mod-ed a recipe from my local brew shop. I used their porter recipe added quick oats, molasses, cocoa and extra hops to the mix.
October 28, 2007 pm 01:33pm
3.0/5.0 1 rating
Ingredients (Extract, 22 L)
- .1 kg
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- .12 kg
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 kg
British Dark Crystal
British Dark Crystal
Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.
- 2.6 kg
Liquid Dark Extract
Liquid Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- .3 kg
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.
- .3 kg
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1.3 kg
Molasses
Molasses
Imparts strong sweet flavor. Use in stouts and porters.
- 24 g
Northern Brewer - 8.0 AA% pellets; boiled 45 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.
- 15 g
Cascade - 5.5 AA% pellets; boiled 10 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 14 g
Tettnanger - 4.5 AA% pellets; boiled 1 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 100 g
unsweetened cocoa - (omitted from calculations)
unsweetened cocoa
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Notes
the 100 g. of cocoa is a guestimate, I used around 1/5 of a 500 g. container. This is also my first attempt at using molasses as a fermentable and using chocolate as part of a recipe.
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.065 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.015 | 1.012 - 1.016 | |
| Color: | 32.1 SRM | 22 - 35 | |
| Alcohol: | 6.5% ABV | 4.8% - 6.5% | |
| Bitterness: | 11.5 IBU | 25 - 50 | |
Discussion
Will be repeated
2007-11-30 9:17am
This one turned out well, it has a nice dark color and a wicked flavor. I found that the addition of molasses to the recipe along with the cocoa added alot to the base porter that I used. It is still fairly new only 3 weeks in the bottle at this point.
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