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liters
Porter
Original Gravity (°P):
21.56
Batch Size (L):
18.9
Final Gravity (°P):
6.08
Boil Volume (L):
11.4
Strength (% ABV):
8.66
Time (weeks):
8
Color (EBC):
97
Bitterness (IBU):
42
Calories (kCal/355ml):
1259
Recipe Description:
This recipe is designed to make a very strong Porter that is very dark amber in color. Fermentables include Crystal Malt 80 L, Special B Malt, Flaked Oats, and Milk 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.
Fermentables :
4.08 kg of Extra Light Dry Malt Extract
0.57 kg of Crystal Malt 80 L
0.23 kg of Special B Malt
0.45 kg Flaked Oats
0.23 kg of Milk Sugar
Hops :
English (Fuggles, East Kent Golding - 4.75 % AA, pellet)
135 g for 60 min. (bittering)
Yeast :
Wyeast 1098 British Ale - 2 packets or starter
Water :
20.8 L
Brewing:
Extract and Specialty Grain Brewing
Steep specialty grain in brewpot at 66 °C for 20-30 minutes, then remove.
Add extract and boil wort for 60 minutes.
Add Milk Sugar at start of boil.
Add hops during boil as scheduled.
Estimated total brewing time = 90 minutes.
Fermentation:
Primary Fermentation - 14 days at 18 °C.
Secondary Fermentation - 30 days at 18 °C.
Filtering:
Do not filter.
Bottle Priming:
177 mL of Extra Light Dry Malt Extract for moderate carbonation.
Bottling
A total of 53 bottles of 355 mL size are needed.
Bottle Conditioning:
14 days at 18 °C.
Serving Temperature:
13 - 16 °C.
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