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GRINCH STOLEN MY BEER

Robust Porter • All Grain • 5 gal

beergod

testing

November 14, 2009 pm 01:12pm

0.0/5.0 0 ratings

Ingredients (All Grain, 5 gal)

4.31 lbs American 2-row

American 2-row

Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
4.35 lbs Maris Otter Pale

Maris Otter Pale

An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
0.53 lbs Chocolate Malt; Breiss

Chocolate Malt; Breiss

Rich roasted coffee flavor. Characteristics & Applications: • Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
0.33 lbs 2-Row Caramel Malt 120L; Briess

2-Row Caramel Malt 120L; Briess

Pronounced Caramel, Burnt Sugar, Raisiny, Prunes. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 20Row Caramel Malt 120L is a roasted caramel malt that imparts deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
0.29 lbs Belgian Special B

Belgian Special B
0.32 lbs Cara-amber®; Weyermann®

Cara-amber®; Weyermann®

German-grown two-row spring barley (2004 harvest). Product Characteristics: Gentle, malty caramel flavors. Enhances mouthfeel. Adds deep red color. Promotes flavor stability. Recommended Quantities: Up to 20% of total grain bill Suitability (beer styles): Lagers: Dunkel, Red, Vienna, Oktoberfestbier, Märzen, Maibock Ales: Irish Red, Amber, Brown, Mild
0.39 lbs Belgian Cara-Pils

Belgian Cara-Pils

Significantly increases foam/head retention and body of the beer.
0.39 lbs Honey Malt

Honey Malt

Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
0.25 lbs Roasted Barley; Weyermann®

Roasted Barley; Weyermann®

German-grown spring barley (2004 harvest). Product Characteristics: Processed slowly and thoroughly by our drum process. Evenly roasted specialty grain. Adds plenty of dark color and clean depth of flavor to very dark brews. Recommended Quantities: Up to 5% of total grain bill. Suitability (beer styles): Stout and similar ales
0.17 lbs Black Barley; Briess

Black Barley; Briess

Coffee, Intense Bitter, Dry. Characteristics & Applications: • Black Barley provides the color and rich, sharp flavor which is characteristic of Stouts and some Porters. • Black Barley contributes a dryness to the Stout or Porter. It is not interchangeable with Black Malt. Black Malt may be used in conjunction with Black Barley to achieve the desired color. • Use 3-7% for a dry Porter. • Use 5-15% for a dry Stout • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
0.26 lbs Barley (Pregelatinized Flakes); Briess

Barley (Pregelatinized Flakes); Briess

Characteristics & Applications: • Pregelatinized Barley Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. • Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal. • There is no need to mill Barley Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash. • Use Barley Flakes as an adjunct in all-grain brews to produce a lighter colored finished beer without lowering the original gravity. • Use in place of corn as an adjunct to eliminate corn flavor in the finished beer. • Use at 10-25% of total grist to produce a light colored, mild flavored, dry beer.
1.4 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.
0.50 oz Fuggle - 4.8 AA% pellets; boiled 15 min

Fuggle

Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
0.50 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.
Wyeast 1028 London Ale™

Wyeast 1028 London Ale™

Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness.

Style (BJCP)

Category: 12 - Porter

Subcategory: B - Robust Porter

		Range for this Style
Original Gravity:	1.056	1.048 - 1.065
Terminal Gravity:	1.013	1.012 - 1.016
Color:	29.4 SRM	22 - 35
Alcohol:	5.6% ABV	4.8% - 6.5%
Bitterness:	36.4 IBU	25 - 50

	Apparent	Real
Original Extract:	13.88 P	13.88 P
Terminal Extract:	3.44 P	5.42 P
Attenuation:	75.2%	60.9%
	% by Volume	% by Weight
Alcohol:	5.6%	4.4%

	Weight	Calories
Alcohol:	15.9 g	109.4
Carbs:	19.1 g	72.7
Protein:	1.3 g	5.4
		Total Calories
		187.4

Fermentables

Total: 11.59 lbs

Efficiency: 72%

	Quantity	Proportion	Gravity	Color
American 2-row American 2-row Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt	4.31 lbs
Maris Otter Pale Maris Otter Pale An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.	4.35 lbs
Chocolate Malt Chocolate Malt; Breiss Rich roasted coffee flavor. Characteristics & Applications: • Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.	0.53 lbs
2-Row Caramel Malt 120L 2-Row Caramel Malt 120L; Briess Pronounced Caramel, Burnt Sugar, Raisiny, Prunes. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 20Row Caramel Malt 120L is a roasted caramel malt that imparts deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.	0.33 lbs
Belgian Special B Belgian Special B	0.29 lbs
Cara-amber® Cara-amber®; Weyermann® German-grown two-row spring barley (2004 harvest). Product Characteristics: Gentle, malty caramel flavors. Enhances mouthfeel. Adds deep red color. Promotes flavor stability. Recommended Quantities: Up to 20% of total grain bill Suitability (beer styles): Lagers: Dunkel, Red, Vienna, Oktoberfestbier, Märzen, Maibock Ales: Irish Red, Amber, Brown, Mild	0.32 lbs
Belgian Cara-Pils Belgian Cara-Pils Significantly increases foam/head retention and body of the beer.	0.39 lbs
Honey Malt Honey Malt Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.	0.39 lbs
Roasted Barley Roasted Barley; Weyermann® German-grown spring barley (2004 harvest). Product Characteristics: Processed slowly and thoroughly by our drum process. Evenly roasted specialty grain. Adds plenty of dark color and clean depth of flavor to very dark brews. Recommended Quantities: Up to 5% of total grain bill. Suitability (beer styles): Stout and similar ales	0.25 lbs
Black Barley Black Barley; Briess Coffee, Intense Bitter, Dry. Characteristics & Applications: • Black Barley provides the color and rich, sharp flavor which is characteristic of Stouts and some Porters. • Black Barley contributes a dryness to the Stout or Porter. It is not interchangeable with Black Malt. Black Malt may be used in conjunction with Black Barley to achieve the desired color. • Use 3-7% for a dry Porter. • Use 5-15% for a dry Stout • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.	0.17 lbs
Barley (Pregelatinized Flakes) Barley (Pregelatinized Flakes); Briess Characteristics & Applications: • Pregelatinized Barley Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. • Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal. • There is no need to mill Barley Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash. • Use Barley Flakes as an adjunct in all-grain brews to produce a lighter colored finished beer without lowering the original gravity. • Use in place of corn as an adjunct to eliminate corn flavor in the finished beer. • Use at 10-25% of total grist to produce a light colored, mild flavored, dry beer.	0.26 lbs

	Quantity	Boiled
Fuggle (4.75%) Fuggle Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.	1.4 oz	60 min
Fuggle (4.75%) Fuggle Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.	0.50 oz	15 min
Fuggle (4.75%) Fuggle Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.	0.50 oz	1 min

Discussion

beergod

awsome winter and holiday porter

2010-03-04 12:56pm

i put in 2 comps so far and won 2 gold meds

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Products

GRINCH STOLEN MY BEER

Ingredients (All Grain, 5 gal)

American 2-row

Maris Otter Pale

Chocolate Malt; Breiss

2-Row Caramel Malt 120L; Briess

Belgian Special B

Cara-amber®; Weyermann®

Belgian Cara-Pils

Honey Malt

Roasted Barley; Weyermann®

Black Barley; Briess

Barley (Pregelatinized Flakes); Briess

Fuggle

Fuggle

Fuggle

Wyeast 1028 London Ale™

Style (BJCP)

Analysis

Fermentables

American 2-row

Maris Otter Pale

Chocolate Malt; Breiss

2-Row Caramel Malt 120L; Briess

Belgian Special B

Cara-amber®; Weyermann®

Belgian Cara-Pils

Honey Malt

Roasted Barley; Weyermann®

Black Barley; Briess

Barley (Pregelatinized Flakes); Briess

Hops

Fuggle

Fuggle

Fuggle

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