Brewer's Lair
Brewer's Lair - Fine Beer and Brewing

Recipes to Brew and Enjoy

Wednesday, 25 April, 2018


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Lair Porter No. 19

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gal

Porter

Porter

Original Gravity (SG):

1.090

Batch Size (gal):

5.0

Final Gravity (SG):

1.024

Boil Volume (gal):

3.0

Strength (% ABW):

6.88

Time (weeks):

8

Color (SRM):

16

Bitterness (IBU):

42

Calories (Cals/12oz):

301


Recipe Description:

This recipe is designed to make a very strong Porter that is pale amber in color. Fermentables include Crystal Malt 40 L, Flaked Oats, and Demerara Sugar. It uses English hops dosed for hop-malt balance, with additions for bittering only. The English Ale yeast ferments crisp and dry, with some fruitiness.


INGREDIENTS

Fermentables :

9 lbs of Extra Light Dry Malt Extract

1.75 lbs of Crystal Malt 40 L

1 lbs Flaked Oats

0.5 lbs of Demerara Sugar

Hops :

English (Fuggles, East Kent Golding - 4.75 % AA, pellet)

4.75 oz for 60 min. (bittering)

Yeast :

Wyeast 1098 British Ale - 2 packets or starter

Water :

5.5 gal


METHODS

Brewing:

Extract and Specialty Grain Brewing

Steep specialty grain in brewpot at 150 °F for 20-30 minutes, then remove.

Add extract and boil wort for 60 minutes.

Add Demerara Sugar at start of boil.

Add hops during boil as scheduled.

Estimated total brewing time = 90 minutes.

Fermentation:

Primary Fermentation - 14 days at 65 °F.

Secondary Fermentation - 30 days at 65 °F.

Filtering:

Do not filter.

Bottle Priming:

0.75 cup of Extra Light Dry Malt Extract for moderate carbonation.

Bottling

A total of 53 bottles of 12 oz size are needed.

Bottle Conditioning:

14 days at 65 °F.

Serving Temperature:

50 - 55 °F.