Fred’s Honey Porter
Porter is a dark style of beer developed in London from well-hopped beers made from brown malt. The name was first recorded in the 18th century, and is thought to come from its popularity with street and river porters.
Source: Wikipedia
Recipe Details
Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
---|---|---|---|---|---|---|
5 L | 60 min | 38.5 IBUs | 42.0 EBC | 1.066 | 1.010 | 7.4 % |
Actuals | 1.046 | 1.01 | 4.7 % |
Style Details
Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
---|---|---|---|---|---|---|---|
Belgian Specialty Ale | 16 E | 1.03 - 1.08 | 1.006 - 1.019 | 15 - 40 | 5.9 - 98.5 | 2.1 - 2.9 | 3 - 9 % |
Fermentables
Name | Amount | % |
---|---|---|
Pale Malt (2 Row) US | 277.6 g | 24.82 |
Caramel/Crystal Malt - 80L | 33.9 g | 3.03 |
Roasted Barley | 33.9 g | 3.03 |
Special B Malt | 33.9 g | 3.03 |
Dark Dry Extract | 525.5 g | 46.98 |
Honey | 213.7 g | 19.1 |
Hops
Name | Amount | Time | Use | Form | Alpha % |
---|---|---|---|---|---|
Chinook | 4.1 g | 60 min | Boil | Pellet | 13.6 |
Fuggles | 5.5 g | 15 min | Boil | Pellet | 4.5 |
Yeast
Name | Lab | Attenuation | Temperature |
---|---|---|---|
California Ale (WLP001) | White Labs | 77% | 20°C - 22.78°C |
Mash
Step | Temperature | Time |
---|---|---|
Mash In | 66.67°C | 60 min |
Fermentation
Step | Time | Temperature |
---|---|---|
Primary | 4 days | 19.44°C |
Secondary | 10 days | 19.44°C |
Aging | 30 days | 18.33°C |
Notes
Brew day 11/9/13 used starter with stir plate. Very active fermentation needed blow off tube by second day. Transferred to secondary 11/16/13 wort continued to ferment for 5 more days. I had intended for this to be dark amber, but it taste more like a porter. Friends and family really like this one. 11/09/13: OG 1.071 11/16/13: MG 1.017 12/21/13: FG 1.010 ABV: 7.988 Bottled on 12/21/13 |
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