Attachment 'Steve-Black_Porter.html'
Download| Black Porter |
| Recipe | Black Porter | Style | Robust Porter | |||
| Brewer | Steve Killen | Batch | 5.00 gal | |||
| Extract |
Recipe Characteristics
| Recipe Gravity | 1.057 OG | Estimated FG | 1.014 FG | |||
| Recipe Bitterness | 33 IBU | Alcohol by Volume | 5.5% | |||
| Recipe Color | 29° SRM | Alcohol by Weight | 4.3% |
Ingredients
| Quantity | Grain | Type | Use | |||||
| 0.38 lb | British black patent | Grain | Steeped | |||||
| 0.50 lb | British chocolate malt | Grain | Steeped | |||||
| 0.62 lb | Crystal 80L | Grain | Steeped | |||||
| 7.00 lb | Light malt extract | Extract | Extract | |||||
| Quantity | Hop | Type | Time | |||||
| 0.25 oz | East Kent Goldings | Pellet | 8 minutes | |||||
| 0.66 oz | Nugget | Pellet | 60 minutes | |||||
| 0.25 oz | Willamette` | Pellet | 15 minutes | |||||
| Quantity | Misc | Notes | ||||||
| 8.00 unit | Malto Dextrin | Additive | 8 oz malto dextrin for body? | |||||
| 1.00 unit | Wyeast 1332 Northwest Ale Yeast | Yeast | Activator Pack | |||||
Recipe Notes
Modified Clone of "Portland Haystack Black Porter" from /Beer Captured/
Conversion is wonky. Took the amount of 2-row in the all grain version and multiplied by 0.75 and then had to reduce some more to attain a similar OG and FG (1.055 / 1.015 in the book). Mash temp was 156⁰F in the book which seems to favor longer less fermentable sugars? No idea what the Malto Dextrin contributes to the gravity, but it appears to not be fermentable anyway.
Batch Notes
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