Jamie's London Porter
Brown Porter • All Grain • 23 L
Interesting blend
March 23, 2009 pm 06:26pm
Ingredients (All Grain, 23 L)
- 4.5 kg
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 0.2 kg
English Black Roast
English Black Roast
Adds a heavy roast flavor and dark color.
- 0.5 kg
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 30 g
Hallertauer Hersbrucker - 4.5 AA% pellets; boiled 60 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 20 g
Saaz - 5.0 AA% pellets; boiled 30 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 15 g
Hallertauer Hersbrucker - 4.5 AA% pellets; boiled 5 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
-
Wyeast 1968 London ESB Ale™
Wyeast 1968 London ESB Ale™
Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales.
Style (BJCP)
Category: 12 - Porter
Subcategory: A - Brown Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.048 | 1.040 - 1.052 | |
| Terminal Gravity: | 1.011 | 1.008 - 1.014 | |
| Color: | 21.3 SRM | 20 - 30 | |
| Alcohol: | 4.9% ABV | 4% - 5.4% | |
| Bitterness: | 29.0 IBU | 18 - 35 |
