Lair Porter No. 119

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.

INGREDIENTS

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

METHODS

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.