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Da Porter

Brewer: Londoman Email: -
Beer: Da Porter Style: Robust Porter
Type: Extract w/grain Size: 5 gallons
Color:
86 HCU (~32 SRM)
Bitterness: 26 IBU
OG: 1.079 FG: 1.016
Alcohol: 8.2% v/v (6.4% w/w)
Grain: 1 lb. German Munich
1. lb. American victory
1 lb. American crystal 60L
.25 lb. British chocolate
.5 lb. Carafa
Steep: steep all grains 1.5 hrs at 140 degrees then drain
Boil: 60 minutes SG 1.199 2 gallons
6 lb. Amber dry malt extract
1 lb. Corn sugar
1 lb. Dark dry malt extract
1/2 tsp gypsum
1/2 tsp burton water salts
1 tsp of black pepper
4 oz malto dextrine
1 tsp irish moss
Hops: 1 oz. Perle (8% AA, 60 min.)
1 oz. Tettnanger (4.5% AA, 60 min.)
1 oz. UK Northdown (8.5% AA, 60 min.)
1 oz. (45 min.)
1 oz. Kent Goldings (5% AA, 45 min.)
.5 oz. Tettnanger (4.5% AA, 30 min.)
.5 oz. Tettnanger (4.5% AA, 15 min.)
Yeast: Wyeast 1275 Thames Valley- made starter the night before
Tasting: 2 weeks in the bottle dark as ink,great frothy head,deep carmel notes
hops are noticable but not overpowering. At this young age it's more a robust American Porter than traditional because the hops are more forward than they are in traditional English versions. With 8.2% ABV it should age nicely.
This is the first time using the Thames Valley yeast strain which likely contributes to it have a drier finish with the malt profile being less accentuated.

Recipe posted 12/20/12.