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Black Santa Robust Porter
Robust Porter • All Grain • 5 gal
Brewed 10/13, to seconday 10/16; stepmashed @ 130 for 15 min, 155 for 45 min.
January 5, 2010 am 02:29am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 8 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
- 1 lbs
American 6-row Pale
American 6-row Pale
Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.
- 0.5 lbs
Carafa Special® TYPE II; Weyermann®
Carafa Special® TYPE II; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: CARAFA SPECIAL® is the de-husked version of CARAFA®. Using our unique process, we remove the husks from carefully selected grains before malting and roasting them. Reduces astringency and bitterness, while adding coffee-brown color, a coffee-like bouquet, dark-beer aroma, as well as body and mouthfeel to finished beer—but without introducing harsh flavors. Even small amounts of CARAFA SPECIAL® malts in the grain bill produce dark beers of unusual smoothness and mildness with a firm, creamy, white head. Recommended Quantities: Up to 5% of total grain bill Suitability (beer styles): Lagers: Dunkel, Doppelbock Ales: Dark, Stout, Altbier
- 1 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 1.5 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- .33 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 0.5 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- .33 lbs
Dark Brown Sugar
Dark Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- .75 oz
Columbus - 11.0 AA% pellets; boiled 60 min
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
- 1 oz
Cascade - 5.0 AA% whole; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Cascade - 5.0 AA% whole; boiled 1 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .5 oz
Licorice (root) - (w/last hop addition) (omitted from calculations)
Licorice (root)
Adds a flavor similar to anise and fennel. Licorice root contains a substance called glycyrrhizin that is 50 times sweeter than ordinary sugar.
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. 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. 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. 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.
Notes
1.5# crystal was 1# plus .25 dextrine malt and .25 roasted barley; grain bill included .5 lb Grapenuts; added a couple of oz. chopped Ryecrisp too. 1 oz. wine-soaked oak chips (from www.winecountrywoodsinc.com) in secondary on 10/16.
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.064 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.015 | 1.012 - 1.016 | |
| Color: | 31.6 SRM | 22 - 35 | |
| Alcohol: | 6.4% ABV | 4.8% - 6.5% | |
| Bitterness: | 46.0 IBU | 25 - 50 | |
Discussion
Prize-winner!
2010-02-04 12:17pm
Took the "best home-brew" prize (nifty 'American Hop Museum hat) in January's meeting of the local Plato Republic home-brewer's competition, beating out ten other competitors.
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