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Molasses Porter
Brown Porter • Extract • 5 gal
incredible molasses porter, quick boil and quick to final product too!
January 16, 2008 am 11:21am
5.0/5.0 1 rating
Ingredients (Extract, 5 gal)
- 0.50 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 0.25 lbs
Weyermann CaraAroma®; Weyermann
Weyermann CaraAroma®; Weyermann
Amber Ale, Dunkel Lager, Dark Ale, Stout, Porter, Bock Beer
- 0.25 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.
- 0.25 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 4.375 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.
- 0.50 lbs
Dry Wheat; Muntons
Dry Wheat; Muntons
Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.
- 0.19 lbs
Molasses
Molasses
Imparts strong sweet flavor. Use in stouts and porters.
- 1.00 oz
Warrior® - 18.0 AA% pellets; boiled 20 min
Warrior®
New hop with much potential. Very stable.
- 1.00 oz
Fuggle - 4.8 AA% whole; boiled 10 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1.00 oz
Willamette - 5.0 AA% whole; boiled 5 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
-
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
slowly been aquiring these ingredients, now I know why this sounds good. Keep your boil down to 20 minutes and use filtered water from your fridge or distilled water if you use DME or LME. CaraAroma was actually the Franco-Belges Kiln Coffee Malt of about the same Lovibond (150-180L). I highly recomend this malt for porter! Warrior hops were also Summit hops. I know: such a waste of a strong hop in a 20 minute boil, but the short boil is essential when using Extract. The final product was incredible! The guys I brew with and the gals loved this one! I used 3/4 cup priming sugar, and that was too much. Next time, only will use 1/2 cup or maybe I didn't wait until final gravity was reached. I plan on re-doing this one in record time. I usually just move on, but this one is one of my favorite in almost 2 years of brewing! It also is such a quick one to make using DME instead of all-grain.
Style (BJCP)
Category: 12 - Porter
Subcategory: A - Brown Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.040 - 1.052 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.014 | |
| Color: | 23.8 SRM | 20 - 30 | |
| Alcohol: | 5.0% ABV | 4% - 5.4% | |
| Bitterness: | 37.2 IBU | 18 - 35 | |
Discussion
this recipe won a silver...
2008-03-07 9:25pm
silver in the porter category at the Peterson AFB Home Bew fest in 2008. The guy who beat me won best in show, so I at least lost to a good beer!
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