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Red Belly Black

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Red Belly Black

back to search Back to Search  Style Details 
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Beer Style: Robust Porter  (12B)
Recipe Type: all-grain
Yield: 5 US gallons

Robust Porter

Description:

A dark, almost black, with hints of deep red Aussie Ale. Quite sharp and a wee bit abrasive, yet it has an almost intense nuttiness that swims in with the sweet undertone of liquorice root. A great fireside ale worth imbibing when playing Trivial Pursuit or playing in a Rock 'n' Roll band. Hard to categorize as either stout or porter, so let's say 'Stout Porter' like the old days. The name Red Belly Black refers to one of our local snakes which is toxic yet docile and pleasant company. This is a 5 gallon (22.5 litre) mash.

Ingredients:

  • Pale Ale Malt 3.5kg
  • Munich Malt 400g
  • Wheat Malt 200g
  • Roasted Wheat 200g
  • Chocolate Malt 300g
  • Dark Crystal Malt 200g
  • Rolled Oats 100g
  • Black Strap Mollasses 250 ml
  • Liquorice Root 250ml
  • Cascade Hops 40g
  • Pride of Ringwood Hops 25g
  • London Ale Yeast

Additional Instructions

Primary Ferment: 2 weeks
Secondary Ferment: 2 weeks

Beer Profile

Original Gravity: 1.052
Final Gravity: 1.010
Alcohol by Vol: 5.5%
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe

Procedure:

Infusion Mash base malts at 67 degrees celcius for 2.5 hours. Sparge accordingly with 80 degree celsius water and with second sparging (small beer) boil adjuncts for 2 hours. Also boil first sparging for 2 hours.
Boil 25g of Pride of Ringwood hops and 25g of Cascade hops for 90 mins.
Flavour hop with 5g of Cascades for 20 mins, and aroma hop 10g of Cascades for 5 mins.
Cool and mix light and dark bittered batches together. Add London Ale Yeast or even a Burton-on-Trent will do well. Medium to high flocculation is needed though. Bottled using prime of 1/2 teaspoon of raw sugar per 375 ml.
Stored for at least 8 weeks.

Source:

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