Oaked Cherry Porter

Extract Recipe

Submitted By: shadywoodsbrewing (Shared)
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Brewer: Tim Wood
Batch Size: 5.00 galStyle: Robust Porter (12B)
Boil Size: 6.00 galStyle Guide: BJCP 2008
Color: 35.4 SRMEquipment: 8 gal. kettle
Bitterness: 44.7 IBUsBoil Time: 60 min
Est OG: 1.063 (15.5° P)
Est FG: 1.016 SG (4.1° P)Fermentation: Ale, Two Stage
ABV: 6.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.00 gal Deer Park (R), Bottled Water Water 1
1 lbs 8.00 oz Caramel/Crystal Malt - 30L (30.0 SRM) Grain 2
6.40 oz Black (Patent) Malt (500.0 SRM) Grain 3
6.40 oz Chocolate Malt (450.0 SRM) Grain 4
4 lbs Pale Liquid Extract (8.0 SRM) Extract 5
2.00 oz East Kent Goldings (EKG) [5.0%] - Boil 60 min Hops 6
4 lbs Pale Liquid Extract [Boil for 15 min] (8.0 SRM) Extract 7
8.00 oz Maple Syrup [Boil for 10 min] (35.0 SRM) Sugar 8
1.00 oz Challenger [7.5%] - Boil 0 min Hops 9
1.0 pkgs English Ale Blend (White Labs #WLP085) Yeast 10
5 lbs Fruit - Cherry sour (0.0 SRM) Adjunct 11
4.00 oz Oak Chips (Secondary 7 days) Misc 12

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