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scottish brown porter

scottish brown porter

Brown Porter • Partial Mash • 5 gal

Oliver Newton

mmmmmmmmmmmmmmmmm...

August 29, 2001 am 11:19am

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Ingredients (Partial Mash5 gal)

  • 4 lbs English 2-row Pale

    English 2-row Pale

    All English Ales. Workhorse of British Brewing. Infusion Mash.

  • .75 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 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.

  • 3 lbs Dry Amber Extract

    Dry Amber Extract

    Cream-colored and full-flavored; will produce amber colored beers such as pale ales, IPAs, and bitters. Made of pale and crystal malts.

  • 1.5 oz East Kent Goldings - 5.0 AA% whole; boiled 60 min

    East Kent Goldings

    Mild, slightly flowery.

  • .5 oz East Kent Goldings - 5.0 AA% whole; boiled 15 min

    East Kent Goldings

    Mild, slightly flowery.

  • Wyeast 3766 Cider

    Wyeast 3766 Cider

    Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.

Notes

mashed all grains @ 66C for 70 min. Added dry malt extract 30 min into boil. boiled 60 min.

Style (BJCP)

Category: 12 - Porter

Subcategory: A - Brown Porter

Range for this Style
Original Gravity: 1.045 1.040 - 1.052
Terminal Gravity: 1.010 1.008 - 1.014
Color: 23.1 SRM 20 - 30
Alcohol: 4.6% ABV 4% - 5.4%
Bitterness: 32.1 IBU 18 - 35

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