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Connecticut Porter

Connecticut Porter

Brown Porter • All Grain • 5 gal

September 4, 2000  04:52pm

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Ingredients (All Grain5 gal)

  • 5 3/4 lbs English 2-row Pale

    English 2-row Pale

    All English Ales. Workhorse of British Brewing. Infusion Mash.

  • 1/4 lbs English Wheat Malt

    English Wheat Malt

    Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers.

  • 15/16 lbs American Chocolate Malt

    American Chocolate Malt

    Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

  • 1 lbs Corn Sugar

    Corn Sugar

    Use in priming beer or in extract recipes where flaked maize would be used in a mash.

  • 7/8 oz East Kent Goldings -5.0 AA% whole; boiled 60 min

    East Kent Goldings

    Mild, slightly flowery.

  • 1/2 oz East Kent Goldings -5.0 AA% whole; boiled 15 min

    East Kent Goldings

    Mild, slightly flowery.

  • 1/2 oz Fuggle -4.8 AA% whole; boiled 1 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • Wyeast2565Kolsch

    Wyeast2565Kolsch

    A hybrid of ale and lager characteristics. This strain develops excellent maltiness with subdued fruitiness, and a crisp finish. Ferments well at moderate temperatures.

Style (BJCP)

Category: 12 -Porter

Subcategory: A -Brown Porter

Range for this Style
Original Gravity: 1.043 1.040 -1.052
Terminal Gravity: 1.009 1.008 -1.014
Color: 23.7 SRM 20 -30
Alcohol: 4.4% ABV 4% -5.4%
Bitterness: 23.0 IBU 18 -35

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