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Presidential Porter
Brown Porter • Extract • 5 gal
After adjusting for temp, nailed the OG...whoo!
September 12, 2008 pm 02:21pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .5 lbs
British Crystal 55°L
British Crystal 55°L
Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
- .5 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
Special Roast Malt; Briess
Special Roast Malt; Briess
Toasty, biscuity, sour, tangy flavors. Characteristics & Applications: • Excellent for Nut Brown Ales, Porter and other dark beer styles. • Special processing develops unique Toasty, Biscuity, Sour, Tangy flavors distinctive to Special Roast Malt . • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- .5 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- .25 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 6 lbs
Liquid Dark Extract
Liquid Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- .5 oz
Willamette - 4.9 AA% pellets; 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
- 1 oz
Perle - 7.2 AA% whole; boiled 60 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- 1 oz
East Kent Goldings - 6.9 AA% whole; boiled 10 min
East Kent Goldings
Mild, slightly flowery.
-
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
Place grains in muslin bag and steep in 2 gal of spring water at 156 degrees for 30 minutes. Rinse bag with .75 gal of 170 degree water. Add Hops to schedule. At 30 minutes add extract and return to a boil
Style (BJCP)
Category: 12 - Porter
Subcategory: A - Brown Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.040 - 1.052 |  |
| Terminal Gravity: | 1.012 | 1.008 - 1.014 | |
| Color: | 28.9 SRM | 20 - 30 | |
| Alcohol: | 5.2% ABV | 4% - 5.4% | |
| Bitterness: | 30.2 IBU | 18 - 35 | |
Discussion
Bubbling quite nicely
2008-09-15 7:45pm
The fermentation took off like a rocket. There was movement in the airlock within 7 hours. Was rocking in 12 and went solid for more than 24 hours....
First Tasting 10/17
2008-10-23 1:41am
After only 2 weeks in the bottle, carbonation is very thin (I primed with 2/3 cup corn sugar). Still a bit young, as the flavors were a little harsh. Gave the bottles a swirl and will try again in a week.
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