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Fall Porter
Brown Porter • Extract • 5 gal
A balanced, slightly smoky porter (use smoked peat) for getting through the harvest this autumn.
September 10, 2001 pm 12:30pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1/2 lbs
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- 1/4 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.
- 1/8 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 1/4 lbs
Belgian Special B
Belgian Special B
- 1/8 lbs
German Smoked
German Smoked
Earthy, rich smoke flavor
- 6 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 1/4 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 1 oz
East Kent Goldings - 5.0 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 1/2 oz
East Kent Goldings - 5.0 AA% pellets; boiled 20 min
East Kent Goldings
Mild, slightly flowery.
- 1/2 oz
Fuggle - 4.8 AA% pellets; boiled 1 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
- 3 tsp
BrewTek Superfood - (omitted from calculations)
BrewTek Superfood
-
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.
Notes
Steep grains in 3 qts 160 deg water for 45 minutes. Sparge with 3 more qts 160 deg water into kettle and top up to 6 gallons. Boil for 80 minutes. For best results make a 1 qt starter of yeast and oxygenate your wort before pitching. Primary ferment for 4 - 7 days. Secondary for 6 - 14 days. Prime with 3/4 cup corn sugar at bottling.
Style (BJCP)
Category: 12 - Porter
Subcategory: A - Brown Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.048 | 1.040 - 1.052 |  |
| Terminal Gravity: | 1.009 | 1.008 - 1.014 | |
| Color: | 22.4 SRM | 20 - 30 | |
| Alcohol: | 5.1% ABV | 4% - 5.4% | |
| Bitterness: | 30.3 IBU | 18 - 35 | |
Discussion
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