BRIESS DARK RED ALE/PORTER

[seymour]

Here's another recipe from Briess Malt & Ingredients Co. Sounds tasty, but I haven't personally brewed it:

Briess Dark Red Ale

Traditional porter recipe with a twist; this beer exhibits a dark red color with a distinct roasty-sourdough malt character.



Type: Ale
Style: Porter
Batch Size: 5 US gallons/4.2 Imperial Gallon/19 Litre
Recipe Type: All grain
Recipe Contributed By: Briess Technical Services Team

STATS:
Original Gravity: 1.046
Final Gravity: 1.014
Alcohol by Volume: 4.2%
IBU: 20
Color: 26 SRM


INGREDIENTS:
83.1% = 8 lbs =3.63 kg, Briess Pale Ale Malt
10.4% = 1 lb = 454 g, Briess Special Roast Malt
5.2% = 0.5 lb = 227 g, Briess Caramel Malt 120L
1.3% = 2 oz = 57 g, Briess Chocolate Malt

1 oz = 28.3 g, Kent Golding Hops (6% AA), boil 60 minutes

1 vial: White Labs WLP005 British Ale Yeast
1 capsule: Servomyces Yeast Nutrient, boil 10 minutes


PROCEDURES:
Mash grains at 154-158°F/67.8-70°C for 45 minutes
Heat to 170°F/76.7°C
Lauter
Bring to boil
Add bittering hops, begin 60 minute countdown
Add Servomyces at 10 minutes remaining
Remove from heat
Cool to 66°F/18.9°C
Oxygenation and pitch yeast
Primary Fermentation: 14 days at 66°F/18.9°C