tl porter

Partial Mash Recipe

Submitted By: Truls (Shared)
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Brewer: Truls
Batch Size: 6.60 galStyle: Robust Porter ()
Boil Size: 6.60 galStyle Guide: BJCP 2008
Color: 41.7 SRMEquipment: New Equipment
Bitterness: 66.3 IBUsBoil Time: 90 min
Est OG: 1.064 (15.8° P)Mash Profile: Double Infusion, Full Body
Est FG: 1.015 SG (3.9° P)Fermentation: Ale, Two Stage
ABV: 6.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
3.00 g Chalk (Mash 60 min) Misc 1
0.50 g Salt (Mash 60 min) Misc 2
3.00 g Calcium Chloride (Mash 60 min) Misc 3
7.05 oz Black (Patent) Malt (203.0 SRM) Grain 4
3.53 oz Roasted Barley (300.0 SRM) Grain 5
4 lbs 13.60 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 6
14.11 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7
10.58 oz Special B Malt (180.0 SRM) Grain 8
14.82 oz muntons chocolate malt (456.9 SRM) Grain 9
6 lbs 9.82 oz Amber Liquid Extract (12.5 SRM) Extract 10
2.47 oz Northdown [8.5%] - Boil 60 min Hops 11
1.06 oz Northdown [8.5%] - Boil 15 min Hops 12
1.06 oz Fuggles [4.5%] - Boil 5 min Hops 13
1.0 pkgs American Ale (Wyeast Labs #1056) Yeast 14
0.71 oz Willamette [5.5%] - Dry Hop 7 days Hops 15

Taste Notes

Mmmmmmm....

Notes

The 3 kg extract used in this brew was hopped pale ale extract. As a porter the beer was a bit too bitter, but as a beee it was wonderfull. The mash temperature were increased by tapping wort in a kettle and boiling before adding back ino the mash. The temprature suddenly went up to 72degrees celsius. I guess that was the reason why the american ale yeast could not ferment more than down to fg 1.018. But this left the beer realy rich and tastefull. The foam was incredible.

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