
scottish brown porter
Brown Porter • Partial Mash • 5 gal
mmmmmmmmmmmmmmmmm...
August 29, 2001 am 11:19am
Ingredients (Partial Mash, 5 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 | ![]() |