Winter Porter

Extract Recipe

Submitted By: greatfermentations (Shared)
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Brewer: BKA046
Batch Size: 5.25 galStyle: Specialty Beer (23A)
Boil Size: 6.25 galStyle Guide: BJCP 2008
Color: 33.5 SRMEquipment: 30 QT Pot - Extract
Bitterness: 27.5 IBUsBoil Time: 60 min
Est OG: 1.054 (13.4° P)
Est FG: 1.014 SG (3.5° P)Fermentation: Ale, Two Stage
ABV: 5.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs Munich Malt (9.0 SRM) Grain 1
8.00 oz Caramel Malt - 120L (Briess) (120.0 SRM) Grain 2
8.00 oz Caramel Malt - 60L (Briess) (60.0 SRM) Grain 3
8.00 oz Chocolate Malt (450.0 SRM) Grain 4
6.00 oz Roasted Barley (Briess) (300.0 SRM) Grain 5
4.00 oz Biscuit Malt (23.0 SRM) Grain 6
4.00 oz Smoked Malt (Weyermann) (2.0 SRM) Grain 7
6 lbs DME Dark Traditional (Briess) (8.0 SRM) Dry Extract 8
0.50 oz Glacier [5.6%] - Boil 60 min Hops 9
0.50 oz Mt. Hood [6.1%] - Boil 45 min Hops 10
0.50 oz Tettnang [4.5%] - Boil 30 min Hops 11
1.00 tsp Irish Moss (Boil 20 min) Misc 12
1.00 Anise, Star (Boil 10 min) Misc 13
0.25 oz Juniper (Boil 10 min) Misc 14
0.25 oz Orange Peel, Sweet (Boil 10 min) Misc 15
1 pkgs American Ale (Wyeast Labs #1056) Yeast 16

Notes

Yeast Alternative: 1098 British Ale, Nottingham, Safale S-05 Add 0.25 oz Juniper Berries (crush before use) and 1 Star Anise with ten minutes left in the boil.
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