<_MOD_>1969-12-31
Recipes
7372
1
0
123
1
<_XName>Recipes
16
<_MOD_>2016-12-30
Brad's Great Lakes Porter - BrewEasy
Brad Smith
2016-12-30
1992-02-01
/
1472.0000000
0
1344.0000000
0
0
0
5520
2700
0
0
<_MOD_>2016-12-30
BrewEasy 10 Gallon - Brad's
1920.0000000
368.0000000
1
0.1200000
32.0000000
0.0000000
1
1
1989.3333333
75.0000000
10.0000000
1
204.8000000
192.0000000
4.0000000
0.0000000
1472.0000000
128.0000000
0.0000000
65.0000000
100.0000000
0
0
<_MOD_>2016-12-30
Robust Porter
Porter
BJCP 2008
2
12
0
1.0480000
1.0650000
1.0120000
1.0160000
25.0000000
50.0000000
1.8000000
2.5000000
22.0000000
35.0000000
4.8000000
6.5000000
A substantial, malty dark ale with a complex and flavorful roasty character. Stronger, hoppier and/or roastier version of porter designed as either a historical throwback or an American interpretation of the style. Traditional versions will have a more subtle hop character (often English), while modern versions may be considerably more aggressive. Both types are equally valid. Although a rather broad style open to brewer interpretation, it may be distinguished from Stout as lacking a strong roasted barley character. It differs from a brown porter in that a black patent or roasted grain character is usually present, and it can be stronger in alcohol. Roast intensity and malt flavors can also vary significantly. May or may not have a strong hop character, and may or may not have significant fermentation by-products; thus may seem to have an “American” or “English” character.
Aroma: Roasty aroma (often with a lightly burnt, black malt character) should be noticeable and may be moderately strong. Optionally may also show some additional malt character in support (grainy, bready, toffee-like, caramelly, chocolate, coffee, rich, and/or sweet). Hop aroma low to high (US or UK varieties). Some American versions may be dry-hopped. Fruity esters are moderate to none. Diacetyl low to none.
Appearance: Medium brown to very dark brown, often with ruby- or garnet-like highlights. Can approach black in color. Clarity may be difficult to discern in such a dark beer, but when not opaque will be clear (particularly when held up to the light). Full, tan-colored head with moderately good head retention.
Flavor: Moderately strong malt flavor usually features a lightly burnt, black malt character (and sometimes chocolate and/or coffee flavors) with a bit of roasty dryness in the finish. Overall flavor may finish from dry to medium-sweet, depending on grist composition, hop bittering level, and attenuation. May have a sharp character from dark roasted grains, although should not be overly acrid, burnt or harsh. Medium to high bitterness, which can be accentuated by the roasted malt. Hop flavor can vary from low to moderately high (US or UK varieties, typically), and balances the roasted malt flavors. Diacetyl low to none. Fruity esters moderate to none.
Mouthfeel: Medium to medium-full body. Moderately low to moderately high carbonation. Stronger versions may have a slight alcohol warmth. May have a slight astringency from roasted grains, although this character should not be strong.
May contain several malts, prominently dark roasted malts and grains, which often include black patent malt (chocolate malt and/or roasted barley may also be used in some versions). Hops are used for bittering, flavor and/or aroma, and are frequently UK or US varieties. Water with moderate to high carbonate hardness is typical. Ale yeast can either be clean US versions or characterful English varieties.
Great Lakes Edmund Fitzgerald Porter, Meantime London Porter, Anchor Porter, Smuttynose Robust Porter, Sierra Nevada Porter, Deschutes Black Butte Porter, Boulevard Bully! Porter, Rogue Mocha Porter, Avery New World Porter, Bell’s Porter, Great Divide Saint Bridget’s Porter
http://www.bjcp.org
<_MOD_>2016-12-30
BIAB, Medium Body
440.9999536
71.9600000
212.0000000
71.9600000
5.2000000
168.0800000
0
95.0000000
1
0
1
32.0000000
2330.0333009
1
Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a medium body beer profile.
<_MOD_>1969-12-31
steps
7432
1
1
7149
2
<_XName>steps
16
<_MOD_>1969-12-31
Saccharification
0
2330.0333009
152.0600000
75.0000000
10.0000000
0.0000000
0.1200000
1920.0000000
71.9600000
368.0000000
0.0000000
71.9600000
0.0000000
440.9999536
159.0377114
0.0000000
<_MOD_>1969-12-31
Mash Out
2
0.0000000
168.0000000
10.0000000
7.0000000
0.0000000
0.1200000
1920.0000000
71.9600000
368.0000000
0.0000000
71.9600000
2330.0333009
440.9999536
120.0000000
0.0000000
<_TExpanded>1
1
1920.0000000
368.0000000
0.1200000
<_MOD_>1969-12-31
Malt
0
0
0.0000000
16.0000000
3.0000000
75.0000000
0.0000000
0.0000000
0
0
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
100.0000000
60.0000000
1.5000000
<_MOD_>2016-12-30
Keg
45.0000000
1
Forced Carbonation
100.0000000
Keg with forced carbonation which is the method used by most home brewers with kegs
<_MOD_>2016-12-30
Ale, Two Stage
67.0000000
67.0000000
67.0000000
67.0000000
65.0000000
65.0000000
65.0000000
65.0000000
1
14.0000000
14.0000000
7.0000000
28.0000000
1
<_MOD_>1969-12-31
Ingredients
7405
1
1
7182
14
<_XName>Ingredients
16
<_MOD_>2016-12-30
Brad's Brewing Water
2330.0333009
1
7.7000000
90.0000000
20.0000000
70.0000000
70.0000000
70.0000000
100.0000000
0.1560879
0.0989263
0.0705479
0.0551432
0.0000000
0.0000000
640.0000000
0.0000000
0.0078125
1
<_MOD_>1969-12-31
Gypsum (Calcium Sulfate)
5
Water Agent
640.0000000
1
16.1100597
640.0000000
0.0000000
0.1000000
1
0
60.0000000
Reduces PH of water for mashing and sparging. Alters water profile -- used to harden soft water. Use the BeerSmith Water Profile tool to determine amount to add.
1
0
2
<_MOD_>1969-12-31
Salt
5
Water Agent
640.0000000
1
10.2103276
640.0000000
0.0000000
0.1000000
1
0
60.0000000
Table Salt (NaCl) may be used as a water mineral to adjust brewing water for mashing.
1
0
3
<_MOD_>1969-12-31
Epsom Salt (MgSO4)
5
Water Agent
640.0000000
1
7.2813516
640.0000000
0.0000000
0.1000000
1
0
60.0000000
Water agent used to modify water profile. Use the BeerSmith Water Profile tool to determine amount to add.
1
0
4
<_MOD_>1969-12-31
Calcium Chloride
5
Water Agent
640.0000000
1
5.6914101
640.0000000
0.0000000
0.1000000
1
0
60.0000000
Alters water profile and pH of mash. Use the BeerSmith Water Profile tool to determine amount to add.
1
0
5
<_MOD_>2016-12-30
Pale Malt, Maris Otter
United Kingdom
Maris Otter
0
1
0.0000000
383.9999536
2.2842640
82.5000000
0.0000000
87.0748286
0
6
1.5000000
3.0000000
120.0000000
11.7000000
0.0000000
0
1
100.0000000
Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters.
75.0000000
0.1250000
Pale Liquid Extract
<_MOD_>1969-12-31
Chocolate Malt
United Kingdom
0
1
3.1746571
16.0000000
532.9949239
73.0000000
0.0000000
3.6281183
0
7
1.5000000
4.0000000
0.0000000
10.5000000
0.0000000
0
0
10.0000000
Dark malt that gives a rich red or brown color and nutty flavor.
Use for: Brown ales, porters, some stouts
Maintains some malty flavor, not as dark as roasted malt.
75.0000000
0.1250000
<_MOD_>1969-12-31
Crystal Malt Standard
0
1
0.0000000
16.0000000
60.0000000
74.0000000
0.0000000
3.6281183
0
8
1.5000000
4.0000000
0.0000000
13.2000000
0.0000000
0
0
20.0000000
Adds body, color and improves head retention.
Also called "Crystal" malt.
75.0000000
0.0937500
<_MOD_>1969-12-31
Special B Malt
Belgium
0
1
0.0000000
16.0000000
180.0000000
65.2000000
0.0000000
3.6281183
0
9
1.5000000
4.0000000
0.0000000
0.0000000
0.0000000
0
1
10.0000000
Extreme caramel aroma and flavored malt. Used in dark Belgian Abbey and Trappist ales. Unique flavor and aroma.
75.0000000
0.0937500
<_MOD_>1969-12-31
Black (Patent) Malt
US
0
1
0.0000000
9.0000000
649.7461929
55.0000000
0.0000000
2.0408165
0
10
1.5000000
6.0000000
0.0000000
13.2000000
0.0000000
0
0
10.0000000
Dark color and dry roasted flavor characteristic of Stouts and Porters
Use for: Coloring in small amounts, or flavoring of Stouts and Porters in larger amounts.
75.0000000
0.0937500
<_MOD_>2016-12-30
Centennial
U.S.
0
2
10.3000000
4.0000000
71.4285739
0.0000000
2.5000003
40.0000000
60.0000000
0.0000000
Used for: General purpose bittering, aroma in American ales and Wheats
Aroma: Floral, citrus aroma, spicy, clean bittering flavor
Substitutes: Galena, Eroica, Nugget, Bullion
Examples: Sierra Nevada Celebration Ale, Sierra Nevada Bigfoot
34.6062082
11
0
1
2.0000000
<_MOD_>1969-12-31
Whirlfloc Tablet
1
Clarity
1472.0000000
13
2.0000000
640.0000000
0.0000000
0.1000000
0
0
15.0000000
Aids in clearing yeast and chill haze. Easy to use tablet form.
1
0
12
<_MOD_>1970-05-22
Willamette
1
0
5.8000000
3.5000000
28.5714261
0.0000000
1.0000000
40.0000000
20.0000000
0.0000000
Used for: Finishing American and British Ales
Aroma: Mild, grassy, floral, slightly spicy
Substitutes: Fuggles, East Kent Goldings
Examples: Sierra Nevada Porter, Ballard Bitter
2.5963368
13
4
1
2.0000000
<_MOD_>2016-12-30
English Ale
White Labs
WLP002
0
0
3
1.2000000
2.0000000
0.0000000
6.0000000
14
1
2016-12-30
2016-12-13
100.0000000
63.0000000
70.0000000
65.0000000
68.0000000
0
0
0
5
2003-06-14
English Pale Ale, ESB, India Pale Ale, Brown Ale, Porter, Sweet Stouts and Strong Ales
Classic ESB strain best for English style milds, bitters, porters and English style stouts. Leaves a clear beer with some residual sweetness.
10.0000000
<_TExpanded>1
<_MOD_>2016-12-30
AgeData
9361
0
1
9357
0
<_XName>AgeData
16
<_TExpanded>1
2
0
0
1.0578016
0
1.0183231
0
1.0180000
0
1.0110000
0
1989.3333333
0
1.0483488
0
1.0483488
0
Possibly substitute some Brown for Caramel?
Kill the Willamette or add it later (dry or whirlpool)
30.0000000
2.0000000
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5.2500000
88.0000000
1
6.0000000
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1.0100000
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1.0360000
30
155.0000000
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1.0000000
135.2553113
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1408.0000000
1820.0000000
68.0000000
20.0000000
10.0000000
1.0595218
0
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