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Tangerine Porter

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Tangerine Porter

back to search Back to Search  Style Details 

Beer Style: Brown Porter (12A)
Recipe Type: partial mash
Yield: 5 US gallons

Brown Porter

Description:

Partial mash porter recipe that could easily be converted into an all-grain recipe. The porter took a little longer than usual to get a light carbonation and develop some head, once it did the head retention was good. Nice full bodied beer. The herbs/spices did not come through very well, may benefit from more tangerine peel or a fresher source.

Ingredients:

  • 1.5 lbs Dark Roasted Millet Malt (mash/sparge)
  • 3 lbs Pale Millet Malt (mash/sparge)
  • 0.5 lb Dark Roasted Malted Oats (mash/sparge)
  • 1 lb Light Crystal Millet Malt (mash/sparge)
  • 1.25 lbs Rice Hulls (mash/sparge)
  • 1 lb D-180 Belgian Candi Syrup (90 min)
  • 3.5 lbs Brown Rice Syrup 42 DE (90 min)
  • 0.5 oz Northern Brewer Hops (90 min)
  • 0.5 oz UK Fuggle Hops (30 min)
  • 0.5 oz Northern Brewer Hops (30 min)
  • 0.5 oz UK Fuggle Hops (15 min)
  • 4 oz Malto-Dextrine (15 min)
  • 0.5 tsp Irish Moss (15 min)
  • 1 oz Tangerine Peel (Flame out)
  • 1 oz Cracked Coriander (Flame out)
  • 0.5 tsp Grated Star Anise (Flame out)
  • 1 pkg US-04

Additional Instructions

Primary Ferment: 7 days at 68F
Secondary Ferment: 7 days at 68F

Beer Profile

Original Gravity: 1.054
Final Gravity: 1.020
Alcohol by Vol: 4.6%
Bitterness IBU: 0.0
Recipe Type: partial mash
Yield: 5.00 US Gallons

Click to Print Recipe

Procedure:

Perform single infusion mash with 2.7 gallons strike water at 167.4F for 60-90 min, fly sparge. Add water to wort to bring to 6 gallons. Add extract and candi syrup, follow boil instructions.

Source:

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