The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

"Borders on Porter" Brown Ale

As the name implies, this looks a lot like a porter, and has the roasted character of a porter, but is a lot more effervescent than any porter I've ever seen. It's pretty darn tasty, too.

Brewer: Lagerhaus 5 Email: -
Beer: "Borders on Porter" Brown Ale Style: American Brown
Type: Extract w/grain Size: 4.5 gallons
Color:
49 HCU (~22 SRM)
Bitterness: 39 IBU
OG: 1.063 FG: 1.014
Alcohol: 6.3% v/v (4.9% w/w)
Water: Reverse osmosis water with 1 tsp. gypsum
Grain: 8 oz. American crystal 10L
8 oz. American chocolate
Steep: Steeped without grain bag at ~155°F (though in hindsight, we should've used a grain bag) for 30 min.
Boil: 60 minutes SG 1.051 5.5 gallons
6 lb. Light dry malt extract
Irish Moss added for final 15 minutes
Hops: 1 oz. Hallertauer (4% AA, 60 min.)
.5 oz. Hallertauer (4% AA, 45 min.)
.5 oz. Hallertauer (4% AA, 30 min.)
1 oz. Willamette (3.8% AA, 15 min.)
1 oz. Willamette (aroma)
Yeast: White Labs WLP001 California Ale Yeast, one vial added on brew day, one vial added 2 days later when first vial didn't take.
Log: 9 days in primary, one week in secondary (1 oz. Willamette for dry hopping added at this point). Bottled out to 40 x 12 oz. bottles. (3.75 gallons)
Carbonation: 2.0 volumes Dried Malt Extract: 3.96 oz. for 3.75 gallons @ 68°F
Used 1 cup X-Light DME to prime. Not sure if that works out to ~4 oz. weightwise or not.
Tasting: First tasting shows BIG roasted flavor offset by hop bouquet and bitterness. Might back off the amount of roasted barley to between 4 and 6 oz., but it tastes really good as is. Can't wait to taste it in a month.

Recipe posted 10/25/05.