Marnin brewers.
Iam after a basic extract porter recipie which I could play with and turn into my own.
Cheers friends
Gaz
Basic porter recipie
-
DaveyT
- Lost in an Alcoholic Haze
- Posts: 525
- Joined: Wed Jun 09, 2010 8:58 pm
- Location: Las Palmas, GC
Re: Basic porter recipie
I did a belting St Peter's clone. I basically used about 15% crystal malt then 6% choc malt. The rest DME. Challenger early, EKG late hops to about 35 IBU. The recipe calls for honey to be added after a week. I went for 15%, I think, but I'd up that to 20% now, I reckon. Gravity of about 1.050 counting the honey. Windsor yeast which I bottled too early after ten days. Windsor needs at least two weeks in my experience.
Does that help? As an old boss of mine used to say, I can 'unpack' that if you want me to.
David
Does that help? As an old boss of mine used to say, I can 'unpack' that if you want me to.
David
Evolution didn't end with us growing thumbs.
Bill Hicks
Bill Hicks
-
BerLov
Re: Basic porter recipie
I really like this one
Ingredients:
Specialty grain:
1 lb Caramel Malt
5 oz Chocolate Malt
Extract:
6.6 lbs Amber Malt Extract
Hops:
0.5 oz Northern Brewer 45 min
0.25 oz Northern Brewer 2 min
Dry hop 0.25 oz Cascade and 0.5 oz Hallertaur
4 oz fine ground French roast grounds. Added to boil for last 15 minutes.
Standard ale yeast, such as Nottingham Ale Yeast
Directions:
first visit this page https://www.cubancigarsbest.com/
Steep the cracked specialty grains in two gallons of 155-degree water for 45 minutes. Remove the grain, rinse it with a gallon of water at 160 degrees, and turn up the heat. Discard or plan to reuse the grain. Turn up the heat and add the amber malt extract. Bring it to a boil. Boil this for 60 minutes, but don't add the hops until 15 minutes into the boil. Follow the schedule above for all the additions. Ferment for two weeks and then dry-hop for a week. Bottle or keg, and you have a great beer to bring to the next party you attend.
Ingredients:
Specialty grain:
1 lb Caramel Malt
5 oz Chocolate Malt
Extract:
6.6 lbs Amber Malt Extract
Hops:
0.5 oz Northern Brewer 45 min
0.25 oz Northern Brewer 2 min
Dry hop 0.25 oz Cascade and 0.5 oz Hallertaur
4 oz fine ground French roast grounds. Added to boil for last 15 minutes.
Standard ale yeast, such as Nottingham Ale Yeast
Directions:
first visit this page https://www.cubancigarsbest.com/
Steep the cracked specialty grains in two gallons of 155-degree water for 45 minutes. Remove the grain, rinse it with a gallon of water at 160 degrees, and turn up the heat. Discard or plan to reuse the grain. Turn up the heat and add the amber malt extract. Bring it to a boil. Boil this for 60 minutes, but don't add the hops until 15 minutes into the boil. Follow the schedule above for all the additions. Ferment for two weeks and then dry-hop for a week. Bottle or keg, and you have a great beer to bring to the next party you attend.