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Franson Swedish Porter
Made home toasted brown malt: dry pale malt on cookie sheet about
1/2 inch deep in oven at 250° for 30 min., raise to 300° for
30 min., raise to 350° until interior color is tan. Check
every 10-15 min. Compare with kernels of non-toasted malt.
| Brewer: | John Markert | Email: | jmarkert@mi-mls.com | |||||
| Beer: | Franson Swedish Porter | Style: | Robust Porter | |||||
| Type: | Extract w/grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 23 IBU | |||||
| OG: | 1.063 | FG: | 1.012 | |||||
| Alcohol: | 6.5% v/v (5.1% w/w) | |||||||
| Water: | Preboiled and cooled 3 gal. carboy water | |||||||
| Grain: | 1 lb. British brown 8 oz. British crystal 95-115L 8 oz. British chocolate 2 oz. British black patent |
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| Steep: | Added crushed grains in bag to 3 gal water. Steeped at 155° for 30 min. |
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| Boil: | 60 minutes | SG 1.104 | 3 gallons | |||||
| 6 lb. 8 oz. Light malt extract 1 lb. Light dry malt extract |
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| Hops: | 1.5 oz. Kent Goldings (5% AA, 60 min.) 1 oz. Kent Goldings (5% AA, 15 min.) .5 oz. Kent Goldings (aroma) |
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| Yeast: | Wyeast 1187 Ringwood Ale Yeast (a.k.a Swedish Ale Yeast) in 175 ml smack pack |
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| Log: | Primary fermentation at 68° for 10 days in 6.5 gal. carboy. This left time for recommended diacytl rest. Secondary fermentation at 68° for 7 days in 5 gal. carboy. |
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| Carbonation: | 3/4 c corn sugar to prime. | |||||||
| Tasting: | Ringwood ale yeast is unusual, leaving a malty and fruity flavor to the brew. I received many complements on the brew. I would step up the bittering hops to 30+ ibu the next time around. |
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Recipe posted 05/11/01.
