Pascha's Porter ( Robust Porter ) (AG) - Home Brew Forums
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Old 12-20-2007, 04:36 PM   #1
Mutilated1
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Jul 2007
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Recipe Type: All Grain   
Yeast: Nottingham   
Yeast Starter: No   
Additional Yeast or Yeast Starter: None   
Batch Size (Gallons): 5   
Original Gravity: 1.065   
Final Gravity: 1.013   
IBU: 33 IBUs   
Boiling Time (Minutes): 60   
Color: 33 SRM   
Primary Fermentation (# of Days & Temp): 8 Days near 62 F   
Secondary Fermentation (# of Days & Temp): 8 Days near 62 F   

Pascha's Robust Porter

This is a very good winter beer, it has a nice malted flavor thats predominately "roasty" with an undercurrent of caramel sweetness in the finish. Colorwise, the beer is at the darker end of the style guidelines, very dark with a ruby-red hugh that comes through if you hold the glass up to the light. The beer ends up around 7% ABV, and has a little bit of an alcohol taste and a nice kick. The Galena hops bitter the beer and make a nice compliment to the roasty winter flavors. It will definitely warm you up on a cold winter's day.

This is an excellent beer on its own if you like darker stronger flavors, and it also pours one hell of a black and tan.

I named the beer Pascha's Robust Porter after my German Sheppard because the black and red color of the beer matches the color of my dog, and Pascha is her name. I was surprised by the beautiful red color of this beer because I expected something more along the lines of black.

Here are the ingredients:

Malts:
9 Light Munich (1.038 - 7L ) - 78.3 %
1 Pound Crystal 80 ( 1.033 - 80L ) - 8.7 %
1 Pound Chocolate Malt ( 1.029 - 350 L ) - 8.7 %
1/2 Pounds CarPils Dextrine Malt ( 1.033 - 2L ) - 4.3 %

Hops:
1/2 Ounce Galena ( 13.0 Alpha - 27 IBUs ) @ 60 Minutes
1/2 Ounce Willamette ( 5.1 Alpha - 5 IBUs ) @ 30 Minutes

Yeast:
Nottingham ( Rehydrated )



Single Infusion Mash at 153F for 80 minutes. Sparged with 170F water to collect 7.5 gallons of wort.

60 Minute Boil, with one 1/2 ounce of Galena at 60 minutes, 1/2 ounce of Willamettes at 30 minutes.

Pitched 1 packet of rehydrated Nottinghams at 70F, and fermented for 7-8 days in the low 60s. Racked to secondary for another 7-8 days at the same temperature before bottling.




 
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Old 12-24-2007, 02:57 AM   #2
Mutilated1
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I served this beer at a Christmas party tonight, and it was a hit. My brother and my brother in-law both liked it, and my wife and my mother both said it tasted good.

I'm really pleased with how well this beer turned out, everyone seems to like it.

 
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