A Mild Porter

Extract Recipe

Submitted By: BeerSmith (Shared)
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Brewer: Brad Smith
Batch Size: 5.00 galStyle: Brown Porter (12A)
Boil Size: 2.30 galStyle Guide: BJCP 2008
Color: 27.4 SRMEquipment: Brew Pot (3 Gallon)
Bitterness: 27.0 IBUsBoil Time: 60 min
Est OG: 1.045 (11.2° P)
Est FG: 1.011 SG (2.9° P)Fermentation: Ale, Two Stage
ABV: 4.4%Taste Rating: 36.0

Ingredients
Amount Name Type #
10.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
1 lbs 8.00 oz Caramel/Crystal Malt - 30L (30.0 SRM) Grain 2
4.00 oz Black (Patent) Malt (500.0 SRM) Grain 3
4.00 oz Chocolate Malt (350.0 SRM) Grain 4
3 lbs Amber Liquid Extract (12.5 SRM) Extract 5
3 lbs Dark Liquid Extract (17.5 SRM) Extract 6
1.50 oz Cascade [5.5%] - Boil 60 min Hops 7
1.00 oz Cascade [5.5%] - Boil 15 min Hops 8
0.25 tsp Irish Moss (Boil 10 min) Misc 9
1 pkgs British Ale (Wyeast Labs #1098) Yeast 10

Taste Notes

A relatively mild, dark porter. Not as heavy as many porters but a full bodied flavor.

Notes

Steep grains while bringing to a boil. One boiling, remove grains and add first round of 1.5 oz cascade hops. Add additional cascade hops last 15 minutes of boil. Boil a total of 60 minutes. Peak flavor was reached in about 8 weeks.