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Ski Lift Spice Porter
Robust Porter • All Grain • 5.5 gal
Spiced holida porter add vanilla bean once fermentation is done. Add 5.5 grams of baking soda to the mash.
November 24, 2008 pm 01:11pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 9 lbs
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
- 1 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- .75 lbs
American Caramel 90°L
American Caramel 90°L
Mild caramel,nutty flavor, sweet. adds color(Red Ale)
- .75 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
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- .65 oz
Chinook - 13.0 AA% whole; boiled 60 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 1 tsp
Cinnamon - (omitted from calculations)
Cinnamon
- .5 tsp
Nutmeg - (omitted from calculations)
Nutmeg
-
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: | 1.055 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.013 | 1.012 - 1.016 | |
| Color: | 30.6 SRM | 22 - 35 | |
| Alcohol: | 5.4% ABV | 4.8% - 6.5% | |
| Bitterness: | 34.1 IBU | 25 - 50 | |
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