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Lance's Oak Porter
Robust Porter • All Grain • 23 L
My attempt at oaking a porter. In brew on Sept 13/2008.
September 12, 2008 pm 11:30pm
0.0/5.0 0 ratings
Ingredients (All Grain, 23 L)
- 3.55 kg
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
- 0.35 kg
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 0.30 kg
English Wheat Malt
English Wheat Malt
Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers.
- 0.44 kg
Crystal Malt 20°L
Crystal Malt 20°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 0.29 kg
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 1.00 kg
Lactose
Lactose
Adds sweetness and body. Use in sweet or milk stouts.
- 22 g
Nugget - 12.7 AA% pellets; boiled 60 min
Nugget
This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.
- 17 g
Cascade - 5.6 AA% whole; boiled 1 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
Fermentis S-33 Safbrew S-33
Fermentis S-33 Safbrew S-33
A very popular general purpose yeast, displaying both very robust conservation properties and consistent performance. This yeast produces superb flavour profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.). Sedimentation: medium. Final gravity: high. Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 7.5% v/v but can ferment up to 11.5% v/v.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.
Notes
Added 1 package of french medium toast oak to secondary fermentation for 2 weeks.
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.058 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.014 | 1.012 - 1.016 | |
| Color: | 28.0 SRM | 22 - 35 | |
| Alcohol: | 5.8% ABV | 4.8% - 6.5% | |
| Bitterness: | 38.9 IBU | 25 - 50 | |
Discussion
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