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Porterhouse Blues
Robust Porter • All Grain • 20 L
Fermenting now. So far so good.
June 14, 2008 pm 11:32pm
0.0/5.0 0 ratings
Ingredients (All Grain, 20 L)
- 2.5 kg
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 2.5 kg
Golden Promise Pale
Golden Promise Pale
An especially sweet and clean variety of barley which results in full and malty sweet beer. It has superb hush integrity and delivers fast and consistent mash tun drainage. This malt variety is perfect for brewing up a clear, bright pint.
- .5 kg
Weyermann CaraAmber®; Weyermann
Weyermann CaraAmber®; Weyermann
Bock Beer, Dunkel Ale, Brown Ale , Red Lager, Amber Ale, Amber Lager
- .3 kg
British Dark Crystal
British Dark Crystal
Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.
- .2 kg
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 30 g
Tettnanger - 4.5 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 40 g
Nelson Sauvin™ - 14.0 AA% pellets; boiled 15 min
Nelson Sauvin™
Early trials with Nelson Sauvin immediately revealed it to be somewhat different in its brewing character than other hop cultivars. This variety imparts certain grape like flavours to the beer; flavours which have yet to be positively identified. To acknowledge this Sauvignon Blanc flavour the variety was named Nelson Sauvin.
- 30 g
Tettnanger - 4.5 AA% pellets; boiled 1 min
Tettnanger
Mild, slightly spicy. 'Noble'.
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.063 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.015 | 1.012 - 1.016 | |
| Color: | 24.6 SRM | 22 - 35 | |
| Alcohol: | 6.3% ABV | 4.8% - 6.5% | |
| Bitterness: | 45.3 IBU | 25 - 50 | |
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