| |
Name: |
Pirate Porter |
| Style: |
Robust Porter |
| Status: |
Primary |
| Ingredients: |
| 6.75 lbs. |
Maris Otter Light LME |
| 1.0 lbs. |
Crystal Malt (75L) |
| 6.0 oz. |
Chocolate Malt |
| 6.0 oz. |
Black Patent Malt |
| 1.25 oz. |
Northern Brewer whole hops
(bittering, ~7.5% AA, 0.75 oz. @ 60 min., 0.5 oz. @ 30 min., 30.3 IBU) |
| 0.5 oz. |
East Kent Goldings whole hops
(flavor, ~5.9% AA, 15 min., 3.2 IBU) |
| 0.5 oz. |
East Kent Goldings whole hops
(aroma, ~5.9% AA, 5 min., 2.0 IBU) |
| 1/2 tsp. |
rehyrdated Irish Moss (15 min. at end of boil) |
| 35 ml. |
White Labs Burton Ale yeast (WLP023) |
| - |
50/50 Distilled water and New Milford tap water |
|
| Batch Size: |
5.5 gal. |
| O.G.: |
1.048 |
| F.G.: |
1.022 |
| IBU: |
35.5 |
| Notes: |
- This reciped is based on the "Blackbeard's Butt" recipe in Terry Foster's book "Porter".
- A flawless brewing session-- like clockwork.
- Taste kegging: pretty nice, but a little sweet. This is the second batch that I've used a White Labs pitchable tube-- definitely more yeast than the Wyeast smacks I used to use, so perhaps my high final gravity problems are due to under-oxygenation. Still, it had a nice roasted malt bite, and maybe a bit understated on the hops. Of course, I sampled while it was warm and un-carbonated, so this will change once it's ready.
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