DRY-HOPPED PORTER.

An avalanche of cross-continental hop varieties give this porter a complex spicy, resinous and
citrusy aroma, with a huge malt bill providing a complex roasty counterpoint. Digging deeper
into the flavour draws out cinder toffee, bitter chocolate and hints of woodsmoke.

BASICS
VOLUME            20L 5gal
BOIL VOLUME 25L 6.6gal
ABV                     6.1%
TARGET FG      1020
TARGET OG     1067
EBC                     219
SRM                   109.5
PH                        4.4
ATTENUATION LEVEL 70.1%

METHOD / TIMINGS

MASH TEMP
68°C (154°F)   35mins

FERMENTATION
18°C (64°F)

INGREDIENTS

MALT
Extra Pale – Spring Blend: 5kg (11.01lb)
Caramalt: 1.25kg (2.75lb)
Crystal 150: 0.63kg (1.38lb)
Chocolate: 0.63kg (1.38lb)
Roasted Barley: 0.63kg (1.38lb)
Wheat: 0.31kg (0.69lb)
Flaked Oats: 0.31kg (0.69lb)
Smoked Malt: 0.06kg (0.14lb)

HOPS
(g)             Add           Attribute
Columbus           31.25         Start          Bitter
Columbus              25            End           Bitter
Willamette            25            End           Flavour
Galena                    25            End           Flavour
Columbus              75          Dry hop      Aroma
Galena                    75          Dry hop      Aroma
Simcoe                  100         Dry hop      Aroma

YEAST
Wyeast 1056 – American Ale™

FOOD PAIRING
Blue cheese beef burger
Glazed short ribs
Chocolate cake

BREWER’S TIP

Mash in at a higher temperature to
leave more unfermentable sugars in the
wort. This gives the beer a sweeter
porter profile.