Porter Beer

A beer that is an hommage to malt

 

Style

Porter

 

Profile

An English beer, with pronounced maltiness

Color

103 EBC

 

Bitterness

40 IBU

 

Alcohol by Volume

5,50 %

 

Initial Density

13,3°P

 

Volume

20 Litres

 

 

 

 

Grains/Cereals:

 

 

Pale Ale Malt

7 EBC

4 Kg

83 %

Crystal Malt

25 EBC

0,3 Kg

6 %

Oat flakes

2 EBC

0,2 Kg

4 %

Chocolate Malt

800 EBC

0,15 Kg

3 %

Wheat Malt

6 EBC

0,1 Kg

2 %

Black Malt

1200 EBC

0,05 Kg

1 %

 

 

 

Hops:

 

 

Aramis

8,1% AA

35 gr

60 mn

T90 Pellets

Aramis

8,1% AA

24 gr

5 mn

T90 Pellets

Sav. Golding

6% AA

10 gr

5 mn

T45 Pellets

 

 

 

Yeast: White Labs 1028

 

Brewing guidelines: Infusion mashing, direct heat

 

1 hour prior to brewing, soak the oat flakes in water at 60°C

 

 

 

Mashing

18 Litres of water at 72°C

 

Single stage fermentation

69°C

90 mn

 

 

 

 

Filtration, then rinsing with 14 Litres of water at 80°C

Boiling

90 mn

 

 

Recommendations:

Ferment at 16°C. The temperature shouldn’t rise above 18°C.

To intensify the chocolatey notes of the maltiness, 200gr of bitter chocolate can be added during boiling

To obtain a round, lingering honey note, the beer can be seived through a layer of Aramis cones during bottling.

A version with smoky aromas is possible: add 500g of smoked malt.


Source www.elsassbrau.com


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