Paranormal Porter II

All Grain Recipe

Submitted By: Domes (Shared)
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Brewer: Uncle Mickey
Batch Size: 5.00 galStyle: Brown Porter (12A)
Boil Size: 6.00 galStyle Guide: BJCP 2008
Color: 21.4 SRMEquipment: My Equipment
Bitterness: 33.8 IBUsBoil Time: 60 min
Est OG: 1.058 (14.4° P)Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.014 SG (3.5° P)Fermentation: My Aging Profile
ABV: 5.9%Taste Rating: 28.0

Ingredients
Amount Name Type #
7 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1
1 lbs Oats, Flaked (1.0 SRM) Grain 2
12.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3
10.00 oz Wheat Malt, Ger (2.0 SRM) Grain 4
8.00 oz Chocolate Malt (350.0 SRM) Grain 5
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 6
1.00 oz Northern Brewer [8.0%] - Boil 60 min Hops 7
6.00 oz Hershey's Special Dark Chocolate (Boil 60 min) Misc 8
0.25 oz Fuggles [4.2%] - Boil 30 min Hops 9
1 pkgs Burton Ale (White Labs #WLP023) Yeast 10
3.00 oz Vanilla Bean (Secondary 5 min) Misc 11
2.00 oz Raspberry Extract (Bottling 5 min) Misc 12

Taste Notes

Not good. Forget the raspberry extract. Tasted like cheery coke. Thin and no depth. Needs beef and perhaps another roasted malt. Perhpaps some orange peel and a good portion of munich malt to give it a darker, richer flavor.

Notes

I'm shooting for a medium-full body, semi-sweet brown porter wtih a moderate bitterness profile, chocloate and rapsberry flavor, and a bit fruity yeast finish. No burnt flavor from the malt so I'm not using black malt. Added chocolate cacao 60 minutes. Lactose will be added at bottling. Important note: When calculating mash water temperature, remove Lactose from the grain list. I was shooting for 156 deg. and hit 154.5 becasue Beer Smith assummed Lactose was a grain. Took 30 hours to start. Strange appearance on top. No foam and looks like the Librae Tarpits. Could be from the oil in the chocolate. Not much oder from the bubler. Maybe a slight fuitiness.