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Brown Porter #2

Brown Porter • All Grain • 5.5 gal

dmccrackin

Without Brown Malt

October 17, 2009 pm 12:06pm

2.0/5.0 1 rating

Ingredients (All Grain, 5.5 gal)

7.5 lbs Pale Ale Malt; Bairds Malt

Pale Ale Malt; Bairds Malt

Pale Ale malt forms the majority of the grist for a typical U.K. Pale Ale or Bitter beer and is made from some of the best barley available. There is an emphasis on single variety and low protein levels. The barley will be fully steeped and germinated before the green malt is loaded to the kiln. Kilning is a carefully controlled process removing moisture to a relatively low level without destroying excessive amounts of enzymes but imparting characteristic flavour and colour. Even with a diastase of only 45°L there is still enough activity to convert for example 5% of Crystal malt and 5 -10% of cooked adjunct (e.g. flaked maize). Mashing is normally at a fixed temperature of about 65°C, so modification has to be high to cope with this and a coarse grist is normally used. Many UK brewers stress the flavour benefits in the wort and glass of using Pale Ale malts produced from traditional winter malting barley varieties.
1 lbs Crystal Malt 40°L

Crystal Malt 40°L

Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
.625 lbs American Chocolate Malt

American Chocolate Malt

Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
.5 lbs Crystal Malt 120°L

Crystal Malt 120°L

Pronounced caramel flavor and a red color. For stouts, porters and black beers.
.5 lbs Victory® Malt; Briess

Victory® Malt; Briess

Biscuity, baking bread, nutty flavors. Characteristics & Applications: • With an aroma of baking bread, Victory® Malt is great in Nut Brown Ales and other dark beers. • Special processing develops the biscuity, baking bread, nutty flavors that are distinctive in Victory® Malt. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
1.25 oz Fuggle - 4.8 AA% pellets; boiled 60 min

Fuggle

Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
.5 oz Fuggle - 4.8 AA% pellets; boiled 10 min

Fuggle

Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
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

Without Brown Malt. Brewed 10/18/09. O.G. 1.058. Kegged 11/1/09. F.G. 1.017. Tasted a little green.

Style (BJCP)

Category: 12 - Porter

Subcategory: A - Brown Porter

		Range for this Style
Original Gravity:	1.055	1.040 - 1.052
Terminal Gravity:	1.013	1.008 - 1.014
Color:	23.0 SRM	20 - 30
Alcohol:	5.6% ABV	4% - 5.4%
Bitterness:	29.0 IBU	18 - 35

	Apparent	Real
Original Extract:	13.57 P	13.57 P
Terminal Extract:	3.24 P	5.20 P
Attenuation:	76.1%	61.7%
	% by Volume	% by Weight
Alcohol:	5.6%	4.4%

	Weight	Calories
Alcohol:	15.7 g	108.0
Carbs:	18.3 g	69.6
Protein:	1.3 g	5.1
		Total Calories
		182.7

Fermentables

Total: 10.12 lbs

Efficiency: 86%

	Quantity	Proportion	Gravity	Color
Pale Ale Malt Pale Ale Malt; Bairds Malt Pale Ale malt forms the majority of the grist for a typical U.K. Pale Ale or Bitter beer and is made from some of the best barley available. There is an emphasis on single variety and low protein levels. The barley will be fully steeped and germinated before the green malt is loaded to the kiln. Kilning is a carefully controlled process removing moisture to a relatively low level without destroying excessive amounts of enzymes but imparting characteristic flavour and colour. Even with a diastase of only 45°L there is still enough activity to convert for example 5% of Crystal malt and 5 -10% of cooked adjunct (e.g. flaked maize). Mashing is normally at a fixed temperature of about 65°C, so modification has to be high to cope with this and a coarse grist is normally used. Many UK brewers stress the flavour benefits in the wort and glass of using Pale Ale malts produced from traditional winter malting barley varieties.	7.5 lbs
Crystal Malt 40°L Crystal Malt 40°L Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.	1 lbs
American Chocolate Malt American Chocolate Malt Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.	.625 lbs
Crystal Malt 120°L Crystal Malt 120°L Pronounced caramel flavor and a red color. For stouts, porters and black beers.	.5 lbs
Victory® Malt Victory® Malt; Briess Biscuity, baking bread, nutty flavors. Characteristics & Applications: • With an aroma of baking bread, Victory® Malt is great in Nut Brown Ales and other dark beers. • Special processing develops the biscuity, baking bread, nutty flavors that are distinctive in Victory® Malt. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.	.5 lbs

	Quantity	Boiled	Proportion	Bitterness	Utilization
Fuggle (4.8%) Fuggle Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.	1.25 oz	60 min
Fuggle (4.8%) Fuggle Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.	.5 oz	10 min

Discussion

dmccrackin

Not so good

2009-12-07 11:52pm

This has recipe flaws and I messed up the ferment by pitching too little. Tastes harsh.

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Recipe Search

Products

Brown Porter #2

Ingredients (All Grain, 5.5 gal)

Pale Ale Malt; Bairds Malt

Crystal Malt 40°L

American Chocolate Malt

Crystal Malt 120°L

Victory® Malt; Briess

Fuggle

Fuggle

Wyeast 1968 London ESB Ale™

Notes

Style (BJCP)

Analysis

Fermentables

Pale Ale Malt; Bairds Malt

Crystal Malt 40°L

American Chocolate Malt

Crystal Malt 120°L

Victory® Malt; Briess

Hops

Fuggle

Fuggle

Discussion

Post a Comment

Recently Added

Recently Reviewed

Recipe Search

Products

Brown Porter #2

Ingredients (All Grain, 5.5 gal)

Pale Ale Malt; Bairds Malt

Crystal Malt 40°L

American Chocolate Malt

Crystal Malt 120°L

Victory® Malt; Briess

Fuggle

Fuggle

Wyeast 1968 London ESB Ale™

Notes

Style (BJCP)

Analysis

Fermentables

Pale Ale Malt; Bairds Malt

Crystal Malt 40°L

American Chocolate Malt

Crystal Malt 120°L

Victory® Malt; Briess

Hops

Fuggle

Fuggle

Discussion

Post a Comment

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