
Inferno
Brown Porter • All Grain • 23 L
September 24, 2001 pm 03:49pm
Ingredients (All Grain, 23 L)
- 3.3 kg
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 0.25 kg
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 0.8 kg
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- 0.45 kg
English Brown Malt
English Brown Malt
Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.
- 26 g
Bullion - 7.5 AA% pellets; boiled 60 min
Bullion
Neutral. Not highly regarded.
-
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: | 1.043 | 1.040 - 1.052 | ![]() |
Terminal Gravity: | 1.009 | 1.008 - 1.014 | ![]() |
Color: | 21.4 SRM | 20 - 30 | ![]() |
Alcohol: | 4.4% ABV | 4% - 5.4% | ![]() |
Bitterness: | 29.1 IBU | 18 - 35 | ![]() |