Java Porter Extract 
Extract Recipe
Submitted By: greatfermentations (Shared)
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| Brewer: BKA059 | |
| Batch Size: 5.25 gal | Style: Foreign Extra Stout (13D) |
| Boil Size: 6.25 gal | Style Guide: BJCP 2008 |
| Color: 40.6 SRM | Equipment: 30 QT Pot - Extract |
| Bitterness: 24.5 IBUs | Boil Time: 60 min |
| Est OG: 1.060 (14.7° P) | |
| Est FG: 1.017 SG (4.4° P) | Fermentation: Ale, Two Stage |
| ABV: 5.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1 lbs |
Chocolate Malt (450.0 SRM) |
Grain |
1 |
| 12.00 oz |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
2 |
| 4.00 oz |
De-Bittered Black Malt (Dingemans) (550.0 SRM) |
Grain |
3 |
| 4 lbs |
DME Pilsen Light (Briess) (2.0 SRM) |
Dry Extract |
4 |
| 3 lbs 4.80 oz |
LME Pilsen Light (Briess) (2.3 SRM) |
Extract |
5 |
| 1.00 oz |
Cluster [6.8%] - Boil 60 min |
Hops |
6 |
| 1.00 tsp |
Irish Moss (Boil 20 min) |
Misc |
7 |
| 1.0 pkgs |
Scottish Ale (Wyeast Labs #1728) |
Yeast |
8 |
Notes
Alternative Yeast: 1098 English Ale, Nottingham
Add 2 oz. coffee after fermentation is complete.This Recipe Has Not Been Rated
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