The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Belgian Porter #1

This is a brand new style of beer - brewed to the specs of a brown porter (but low IBU) but fermented with a Belgian yeast.

Brewer: Drew Avis Email: andrew_avis@hotmail.com
URL: http://www.geocities.com/andrew_avis/
Beer: Belgian Porter #1 Style: Brown Porter
Type: All grain Size: 19 liters
Color:
43 HCU (~20 SRM)
Bitterness: 21 IBU
OG: 1.043 FG: 1.012
Alcohol: 4.0% v/v (3.1% w/w)
Water: RO water was used throughout, except for the mash, which included 5 litres of tap water to provide a bit of Ca.
Grain: 8 lb. British pale
8 oz. Wheat malt
8 oz. British crystal 70-80L
5 oz. Beeston's Pale Chocolate
5 oz. Wyermann Carafa
Mash: 60% efficiency
Mashed in at 145 F for 60 min, raised to 156 F for 30 min, mashed out at 168 for 10 min.
Boil: 70 minutes SG 1.035 23 liters
Irish moss added at 20 min before end of boil.
Hops: .5 oz. Cascade (6% AA, 60 min.)
.5 oz. Kent Goldings (5% AA, 45 min.)
Yeast: Repitched a large amount of Wyeast 3787 (Belgian Trappist), which took off like a bat out of hell. Fermented at 70F for 4 days, then racked to secondary for 6 days.
Log: Brewed: Feb 17
Kegged: Feb 27 - very yummy tasting, clean, chocolatey with lots of fruit and spice in the aroma.
Carbonation: Force carbed in the keg
Tasting: This is an outstanding beer! Light bodied and low alc, but very full-flavoured. Lots of Belgian character from the yeast, lots of chocolate and roast flavour from the grains. Crystal clear, beautiful dark brown colour, creamy white head.

Recipe posted 02/28/01.