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Jerry's Portdon Ale II
Robust Porter • All Grain • 4.0 gal
I brewed this beer using a steep method that is why my efficiency is so bad. However I chose not to add any water and keep it tough. The SG or OG was 1.068 and I checked the gravity yesterday one day after transferring into the secondary 11-19-2009 and Final Gravity was 1.020. I tasted it it was s beautifly malty and nutty sandwich. I can't wait for this one.I didn't dry hop like the other two JPDAs. I have just yesterday brewed this beer with my new ZAPAP mash tun and the gravity was astronomical near 1.077 at 4.5 gals and a mash efficiency near 80% (104F 20 mins 140F 20 mins 155F for 20 mins Rinse/Sparge at 160+ at 4 gals)This one leads into the next Jerry's Baltic Porter a natural progression to a stronger beer. Yay!
November 19, 2009 pm 05:27pm
5.0/5.0 1 rating
Ingredients (All Grain, 4.0 gal)
- 11.45 lbs
2-Row Brewers Malt; Briess
2-Row Brewers Malt; Briess
Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 0.33 lbs
2-Row Chocolate Malt; Briess
2-Row Chocolate Malt; Briess
Rich Roasted Coffee. Characteristics & Applications: • 2-Row 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 2-Row Malting Barley varieties.
- 0.33 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 0.33 lbs
Crystal 150; Bairds Malt
Crystal 150; Bairds Malt
Crystal or Caramel malts have a distinctive toffee flavour, which becomes more intense as colour is increased, and at the higher end of the colour range burnt or roasted malt flavours may begin to appear. Traditionally in the UK, Crystal malt of colour 70 -80 °ASBC has been used at about 5% of the grist to give the characteristic colour and flavour of UK Bitters and Pale Ales. Adjustment of the amount and/or colour of the Crystal malt may brew some very distinctive beers, but this may require some careful experimentation. Crystal malts have been used in the brewing of Lager beers, but considerable care is required to ensure that whilst a distinctive flavour is achieved, the crystal flavour and colour does not become too dominant. In all beers they can help prevent the formation of oxidised (cardboard) flavours.
- .5 oz
Chinook - 13.0 AA% pellets; boiled 60 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- .25 oz
Centennial - 10.0 AA% pellets; boiled 15 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 0.1 oz
Centennial - 10.0 AA% pellets; boiled 1 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
-
Fermentis US-05 Safale US-05
Fermentis US-05 Safale US-05
The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.068 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.016 | 1.012 - 1.016 | |
| Color: | 26.2 SRM | 22 - 35 | |
| Alcohol: | 6.8% ABV | 4.8% - 6.5% | |
| Bitterness: | 45.0 IBU | 25 - 50 | |
Discussion
Awesome chocolate and citrus(Flagship)
2009-12-19 12:05pm
I have finally brewed enough beer that we are not out right now. So I have been able to sample it with a few people and the responses are great. Definitely a great beer. I want to duplicate this many times so we can see how much better it will be after a few months. Appearance is dark but opaque you can see a little light at the crown. It has some transparency the head is luscious and full on the initial pour the head retention is rather low it has crater like features on the surface with a very thin head. It smells awesome like a chocolate covered jelly orange slice. The chocolate and nut flavors are quite prominent. The finish is clean with a quite refreshing finish still really crisp "not bitter like you would suspect" are the comments from the people. So a really good all rounder.
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