<_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 5.4968396 0 5.2500000 88.0000000 1 6.0000000 0 1.0100000 0 1.0360000 30 155.0000000 0 1.0000000 135.2553113 0 1408.0000000 1820.0000000 68.0000000 20.0000000 10.0000000 1.0595218 0 <_TExpanded>1