Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
1.50 oz |
East Kent Goldings1.5 oz East Kent Goldings Hops |
|
Pellet |
5 |
Boil
|
60 min |
27.11 |
100% |
1.50 oz
/ $ 0.00
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
1.50 oz |
East Kent Goldings (Pellet) 1.4999999965689 oz East Kent Goldings (Pellet) Hops |
|
27.11 |
100% |
1.50 oz
/ $ 0.00
|
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
4.66 gal |
Single Infusion |
Infusion |
-- |
152 °F |
90 min |
4.63 gal |
Batch Sparge |
Sparge |
-- |
170 °F |
5 min |
Starting Mash Thickness:
1.5 qt/lb
|
Other Ingredients
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
1 tsp |
Irish Moss
|
|
Fining |
Boil |
15 min. |
1 each |
Madagascar Vanilla Bean
|
|
Flavor |
Secondary |
0 min. |
0.25 oz |
Vanilla Extract
|
|
Flavor |
Bottling |
0 min. |
3.37 g |
Calcium Chloride (dihydrate)
|
|
Water Agt |
Mash |
1 hr. |
2.65 g |
Gypsum
|
|
Water Agt |
Mash |
1 hr. |
0.59 g |
Magnesium Chloride
|
|
Water Agt |
Mash |
1 hr. |
6.96 ml |
Phosphoric acid
|
|
Water Agt |
Sparge |
1 hr. |
7.62 g |
Chalk
|
|
Water Agt |
Mash |
1 hr. |
19.28 ml |
Phosphoric acid
|
|
Water Agt |
Mash |
1 hr. |
Target Water Profile
London (Porter, dark ales)
Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
100 |
5 |
35 |
60 |
50 |
265 |
Base beer: American Porter (20A)
Rice Hulls:
Add 1lb for every 5 lbs of malt to help with heat distribution.
CaraPils Malt:
Add after mash-out, during vorlauf.
Chocolate Malt:
Add after mash-out, during vorlauf.
Black Malt:
Milled separately and grind finely.
1lb grain to 2qts water
Hot steeping
Mixed with water at 165F
Steep for 5 min
Stain with coffee filter
Add to wort in fermenter
Once fermentation is complete, just before bottling, add vanilla extract to taste. |
Mash Chemistry and Brewing Water Calculator
|
Notes
Overall Impression:
A substantial, malty dark beer with a complex and flavorful dark malt character.
Aroma:
Medium-light to medium-strong dark malt aroma, often with a lightly burnt character. Optionally may also show some additional malt character in support (grainy, bready, toffee-like, caramelly, chocolate, coffee, rich, and/or sweet). Hop aroma low to high, often with a resiny, earthy, or floral character. May be dry-hopped. Fruity esters are moderate to none.
Appearance:
Medium brown to very dark brown, often with ruby- or garnet-like highlights. Can approach black in color. Clarity may be difficult to discern in such a dark beer, but when not opaque will be clear (particularly when held up to the light). Full, tan-colored head with moderately good head retention.
Flavor:
Moderately strong malt flavor usually features a lightly burnt malt character (and sometimes chocolate and/or coffee flavors) with a bit of grainy, dark malt dryness in the finish. Overall flavor may finish from dry to medium-sweet. May have a sharp character from dark roasted grains, but should not be overly acrid, burnt or harsh. Medium to high bitterness, which can be accentuated by the dark malt. Hop flavor can vary from low to high with a resiny, earthy, or floral character, and balances the dark malt flavors. The dark malt and hops should not clash. Dry-hopped versions may have a resiny flavor. Fruity esters moderate to none.
Mouthfeel:
Medium to medium-full body. Moderately low to moderately high carbonation. Stronger versions may have a slight alcohol warmth. May have a slight astringency from dark malts, although this character should not be strong.
Comments:
Although a rather broad style open to brewer interpretation. Dark malt intensity and flavor can vary significantly. May or may not have a strong hop character, and may or may not have significant fermentation by-products; thus, may seem to have an “American” or “British” character.
History:
A stronger, more aggressive version of pre-prohibition porters and/or English porters developed in the modern craft beer era. Historical versions existed, particularly on the US East Coast, some of which are still being produced (see the Historical Beer, Pre-Prohibition Porter). This style describes the modern craft version.
Characteristic Ingredients:
May contain several malts, prominently dark malts, which often include black malt (chocolate malt is also often used). American hops typically used for bittering, but US or UK finishing hops can be used; a clashing citrus quality is generally undesirable. Ale yeast can either be clean US versions or characterful English varieties.
Style Comparison:
Bitterer and often stronger with more dark malt qualities and dryness than English Porters or Pre-Prohibition Porters. Less strong and assertive than American Stouts.
Vital Statistics:
OG: 1.050 – 1.070
FG: 1.012 – 1.018
IBUs: 25 – 50
SRM: 22 – 40
ABV: 4.8 – 6.5%
Commercial Examples:
Anchor Porter, Boulevard Bully! Porter, Deschutes Black Butte Porter, Founders Porter, Great Lakes Edmund Fitzgerald Porter, Smuttynose Robust Porter, Sierra Nevada Porter
Tags:
standard-strength, dark-color, top-fermented, north-America, craft-style, porter-family, bitter, roasty, hoppy
Last Updated and Sharing
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- Last Updated: 2019-10-29 21:16 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
Fermentables |
$ |
|
Steeping Grains (Extract Only) |
$ |
|
Hops |
$ |
|
Yeast |
$ |
|
Other |
$ |
|
Cost Per Barrel |
$ 0.00 |
|
Cost Per Pint |
$ 0.00 |
|
Total Cost |
$ 0.00 |
|
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