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burro viejo honey porter

Baltic Porter • Extract • 2.6 gal

famsearch

second go-round with this recipe.

October 19, 2008 am 01:23am

0.0/5.0 0 ratings

Ingredients (Extract, 2.6 gal)

.25 lbs British Black Patent

British Black Patent

Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
.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.
.5 lbs Crystal Malt 60°L

Crystal Malt 60°L

Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
3.1 lbs Liquid Amber Extract

Liquid Amber Extract

Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
3 lbs Honey

Honey

Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
.5 oz Perle - 8.2 AA% pellets; 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
.25 oz Fuggle - 4.8 AA% pellets; boiled 30 min

Fuggle

Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
.25 oz Fuggle - 4.8 AA% pellets; boiled 5 min

Fuggle

Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
Wyeast 1084 Irish Ale™

Wyeast 1084 Irish Ale™

Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.

Notes

boiled grain from 0-170 degrees, kept hops pellets in seperate bags to reduce sludge, added honey after the boil, but before the cold break. primary for 1 week, secondary for 4 weeks, then bottle, and age for 2 weeks.

Style (BJCP)

Category: 12 - Porter

Subcategory: C - Baltic Porter

		Range for this Style
Original Gravity:	1.087	1.060 - 1.090
Terminal Gravity:	1.022	1.016 - 1.024
Color:	29.9 SRM	17 - 30
Alcohol:	8.6% ABV	5.5% - 9.5%
Bitterness:	42.1 IBU	20 - 40

	Apparent	Real
Original Extract:	20.81 P	20.81 P
Terminal Extract:	5.56 P	8.52 P
Attenuation:	73.3%	59.1%
	% by Volume	% by Weight
Alcohol:	8.6%	6.7%

	Weight	Calories
Alcohol:	24.2 g	166.8
Carbs:	30.5 g	116.0
Protein:	2.1 g	8.5
		Total Calories
		291.3

	Quantity	Boiled
Perle (8.25%) Perle Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy	.5 oz	60 min
Fuggle (4.75%) Fuggle Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.	.25 oz	30 min
Fuggle (4.75%) Fuggle Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.	.25 oz	5 min

Discussion

Piantini

Keep me up to date with this recipe...

2008-10-21 11:25am

I am waiting for your rating, this recipe looks good!. Is there a reason why you did not boil the honey for at least 15 minutes? I have read that is a most to kill any inpurities within the honey. Correct me please...

famsearch

follow up

2008-10-21 3:10pm

the quick sip i took while racking into the secondary was pretty good. just bitter enough, yet sweet enough to balance the bitterness. i didn't boil it for a long time since i wanted to keep the good parts of the honey (taste & aroma), and since it was added right after removing from the heat at a low boil, anything bad would have been killed. i'll know more in about 6 weeks, after the time in secondary, and bottle conditioning. big believer in natural carbonation here. besides, if you've gotta force it... =)

Piantini

Thanks for the quick reply...

2008-10-27 1:38pm

I hope it turns out well. I know it is kind of early to tell , but, did you notice any honey aroma?. I really like the simplicity of this recipe.

famsearch

follow up pt 2

2008-10-27 1:55pm

there was some there, but i have a heck of a time smelling subtle things. i bottled it either very very late saturday night, or very very early sunday morning. we shall see what happens in about a week or so.

Piantini

I was reading around...

2008-10-28 9:43am

And found out that because of the high concentration of honey, it is almost imposible for impurities to survive in honey. It's been known to add honey in secondary also to increase honey flavors and aroma. I might try out your recipe with a couple of twicks. 1. I will replace the black patent for dehusked Weyermann Carafa III (I don't like the harsh flavors of it). 2. I will add 1 lb of honey as you stated, and another pound of it in secondary for 2 weeks before botteling. I will post a review.

famsearch

follow up pt 2a

2008-10-28 2:43pm

cool, let me know how it turns out.

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Recipe Search

Products

burro viejo honey porter

Ingredients (Extract, 2.6 gal)

British Black Patent

English Chocolate Malt

Crystal Malt 60°L

Liquid Amber Extract

Honey

Perle

Fuggle

Fuggle

Wyeast 1084 Irish Ale™

Notes

Style (BJCP)

Analysis

Fermentables

British Black Patent

English Chocolate Malt

Crystal Malt 60°L

Liquid Amber Extract

Honey

Hops

Perle

Fuggle

Fuggle

Discussion

Post a Comment

Recently Added

Recently Reviewed

	Quantity	Proportion	Gravity	Color
British Black Patent British Black Patent Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.	.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.	.25 lbs
Crystal Malt 60°L Crystal Malt 60°L Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.	.5 lbs
Liquid Amber Extract Liquid Amber Extract Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.	3.1 lbs
Honey Honey Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.	3 lbs

Recipe Search

Products

burro viejo honey porter

Ingredients (Extract, 2.6 gal)

British Black Patent

English Chocolate Malt

Crystal Malt 60°L

Liquid Amber Extract

Honey

Perle

Fuggle

Fuggle

Wyeast 1084 Irish Ale™

Notes

Style (BJCP)

Analysis

Fermentables

British Black Patent

English Chocolate Malt

Crystal Malt 60°L

Liquid Amber Extract

Honey

Hops

Perle

Fuggle

Fuggle

Discussion

Post a Comment

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