Anonymous: Brown Porter
Brown Porter - Extract
• Makes 5.5 Gallons @ 75% Efficiency
|Briess Pilsen Extra Light Liquid Extract||3.3 lbs, 0 oz|
|Briess Golden Light Dry Extract||2 lbs, 0 oz|
|Briess 2 Row Caramel 40||1 lbs, 0 oz|
|Briess 2 Row Caramel 60||0 lbs, 8 oz|
|Crisp Chocolate Malt||0 lbs, 8 oz|
|Crisp Pale Chocolate Malt||0 lbs, 4 oz|
|Fuggles Pellets, UK||1 oz @ 60 mins|
|Fuggles Pellets, UK||1 oz @ 20 mins|
|Wyeast Labs London Ale||1 ea|
|1.040 - 1.052||1.008 - 1.014||18 - 35||20 - 30||4.00 - 5.40|
Jamil's recipe slightly modified.
Ferment at 68 F.
No Brown malt since it needs to be converted. Substituted 0.5 lb Crystal 60 and 0.25 lb Pale Chocolate for the Brown malt. Reduced chocolate to from 8 oz in 6 gallons to 6 oz in 5.5 gallons cut the roasty bitterness a little.
[edit: this has been removed from recipe] Used 12 oz. Biscuit malt to mimic the British biscuitiness found in pale malt extract. Since the Biscuit malt is steeped and not mashed, it will not add any gravity points or alcohol, but will contribute color and flavor.
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