Robust Porter
Boulder road
19 maj 2020 kl 18:15
En ordinär Robust porter utan utsvävningar. Den rostade smaken av chokladmalten balanseras upp utav karamellmalten till en välsmakande porter. Jäst relativt svalt för att balansera fruktigheten.
| Volym | Koktid | OG | FG | IBU | ABV | Kalorier/L | Färg |
|---|---|---|---|---|---|---|---|
| 30,0 L | 60 min | 1.049 SG | 1.013 SG | 30 | 4,8% | 427 |
48 EBC
|
| IBU | ABV | Kalorier/L | Färg |
|---|---|---|---|
| 30 | 4,8% | 427 |
48 EBC
|
| Namn | Mängd | % | Typ | Färg | |
|---|---|---|---|---|---|
| Pale Malt, Maris Otter | 4,26 kg | 58,3% | Malt |
6 EBC
|
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|
Typ:
Malt Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters. |
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| Munich Malt | 1,75 kg | 23,9% | Malt |
18 EBC
|
|
|
Typ:
Malt Malty-sweet flavor characteristic and adds a reddish amber color to the beer.
|
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| Caramel/Crystal Malt - 60L | 0,50 kg | 6,8% | Malt |
118 EBC
|
|
|
Typ:
Malt Adds body, color and improves head retention.
|
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| Chocolate Malt | 0,50 kg | 6,8% | Malt |
887 EBC
|
|
|
Typ:
Malt Dark malt that gives a rich red or brown color and nutty flavor.
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| Wheat, Torrified | 0,30 kg | 4,1% | Malt |
3 EBC
|
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|
Typ:
Malt Unmodified wheat that has been "popped" to open the kernels
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| Namn | Mängd | Tid | Användning | Form | Alfa | IBU | gr/L | |
|---|---|---|---|---|---|---|---|---|
| Goldings, East Kent | 50 gr | 60 min | Kok | Pellets | 4,70% | 20,1 | 1,7 | |
|
Användning: Kok Used for: General purpose hops for bittering/finishing all British Ales
|
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| Goldings, East Kent | 25 gr | 30 min | Kok | Pellets | 4,70% | 7,7 | 0,8 | |
|
Användning: Kok Used for: General purpose hops for bittering/finishing all British Ales
|
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| Goldings, East Kent | 25 gr | 0 min | Kok | Pellets | 4,70% | 0,0 | 0,8 | |
|
Användning: Kok Used for: General purpose hops for bittering/finishing all British Ales
|
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| Namn | Mängd | Tid | Typ | Användning | ||
|---|---|---|---|---|---|---|
| Lactic Acid | 5,00 gr | 60 min | Vattenjustering | Mäskning | ||
|
Typ: Vattenjustering Used to lower the pH of the mash without altering the water profile. Lower pH mashes generally improves head retention, increases extraction rate. |
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| Chalk | 2,00 gr | 60 min | Vattenjustering | Mäskning | ||
|
Typ: Vattenjustering Chalk (CaCO3) can be used as a water addition to adjust mineral content for mashing. |
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| Calcium Chloride | 0,50 gr | 60 min | Vattenjustering | Mäskning | ||
|
Typ: Vattenjustering Alters water profile and pH of mash. Use the BeerSmith Water Profile tool to determine amount to add. |
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| Irish Moss | 2 gr | 10 min | Klarning | Kok | ||
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Typ: Klarning Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity. |
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| Yeast Nutrient | 10 gr | 10 min | Övrigt | Kok | ||
|
Typ: Övrigt Gives yeast nutrients for healthy fermentation. Not needed for most beers, but good for those with a high percentage of adjuncts. Add before yeast. |
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| Namn | Temp. | Tid | Höjningstid | Typ | Vatten | |
|---|---|---|---|---|---|---|
| Försockringsrast | 67°C | 90 min | 15 min | Infusion | 19,06 L | |
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Höjningstid: 15 min |
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| Utmäskning | 76°C | 10 min | 10 min | Temperatur | 0,00 L | |
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Höjningstid: 10 min |
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1.048 - 1.065
1.012 - 1.016
25 - 50
43 - 69
A substantial, malty dark ale with a complex and flavorful roasty character. Stronger, hoppier and/or roastier version of porter designed as either a historical throwback or an American interpretation of the style. Traditional versions will have a more subtle hop character (often English), while modern versions may be considerably more aggressive. Both types are equally valid. Although a rather broad style open to brewer interpretation, it may be distinguished from Stout as lacking a strong roasted barley character. It differs from a brown porter in that a black patent or roasted grain character is usually present, and it can be stronger in alcohol. Roast intensity and malt flavors can also 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 “English” character.
Great Lakes Edmund Fitzgerald Porter, Meantime London Porter, Anchor Porter, Smuttynose Robust Porter, Sierra Nevada Porter, Deschutes Black Butte Porter, Boulevard Bully! Porter, Rogue Mocha Porter, Avery New World Porter, Bell’s Porter, Great Divide Saint Bridget’s Porter
May contain several malts, prominently dark roasted malts and grains, which often include black patent malt (chocolate malt and/or roasted barley may also be used in some versions). Hops are used for bittering, flavor and/or aroma, and are frequently UK or US varieties. Water with moderate to high carbonate hardness is typical. Ale yeast can either be clean US versions or characterful English varieties.
Aroma: Roasty aroma (often with a lightly burnt, black malt character) should be noticeable and may be moderately strong. 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 (US or UK varieties). Some American versions may be dry-hopped. Fruity esters are moderate to none. Diacetyl low 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, black malt character (and sometimes chocolate and/or coffee flavors) with a bit of roasty dryness in the finish. Overall flavor may finish from dry to medium-sweet, depending on grist composition, hop bittering level, and attenuation. May have a sharp character from dark roasted grains, although should not be overly acrid, burnt or harsh. Medium to high bitterness, which can be accentuated by the roasted malt. Hop flavor can vary from low to moderately high (US or UK varieties, typically), and balances the roasted malt flavors. Diacetyl low to none. 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 roasted grains, although this character should not be strong.
