LexP
Well-Known Member
- Joined
- 16/3/08
- Messages
- 61
- Reaction score
- 0
Morning guys,
As ANZAC day comes up I was thinking of brewing a special porter.
The troops used to have coffee laced with rum and an ANZAC biscuit for breakfast and so I decided to try and include all of these things in a beer (minus the coffee, its OTT as it is).
A porter seemed to be the only beer that would enable me to add all these things and (hopefully) not come out too muddy.
Does anyone have some suggestions in order to prevent from being too cloying from all the sugar additions?
Suggestions welcome
Gunfire Breakfast Porter - Rum Barrel aged, ANZAC Biscuit Robust Porter
Ingredients Amount Item Type % or IBU 0.23 kg Lyle's Golden Syrup [Boil for 15 min] Extract 3.09 % 5.50 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 73.83 % 0.50 kg Oats, Flaked (2.0 EBC) Grain 6.71 % 0.45 kg Caramel Malt - 40L (Briess) (78.8 EBC) Grain 6.04 % 0.34 kg Chocolate Malt (Thomas Fawcett) (1000.8 EBC) Grain 4.56 % 0.23 kg Black (Patent) Malt (985.0 EBC) Grain 3.09 % 56.59 gm East Kent Goldings [5.00 %] (60 min) Hops 37.5 IBU 23.77 gm Fuggles [5.00 %] (15 min) Hops 4.2 IBU 21.00 gm East Kent Goldings [5.00 %] (0 min) Hops - 28.00 gm Rum soaked Oak Chips (Secondary 2.0 weeks) Misc
0.20 kg Brown Sugar, Dark (98.5 EBC) Sugar 2.68 % 1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
Beer Profile Estimated Original Gravity: 1.079 SG (1.048-1.065 SG) Estimated Final Gravity: 1.019 SG (1.012-1.016 SG) Estimated Color: 83.8 EBC (43.3-69.0 EBC) Bitterness: 41.7 IBU (25.0-55.0 IBU) Estimated Alcohol by Volume: 7.92 % (4.80-6.50 %) Actual Calories: 90 cal/l
As ANZAC day comes up I was thinking of brewing a special porter.
The troops used to have coffee laced with rum and an ANZAC biscuit for breakfast and so I decided to try and include all of these things in a beer (minus the coffee, its OTT as it is).
A porter seemed to be the only beer that would enable me to add all these things and (hopefully) not come out too muddy.
Does anyone have some suggestions in order to prevent from being too cloying from all the sugar additions?
Suggestions welcome
Gunfire Breakfast Porter - Rum Barrel aged, ANZAC Biscuit Robust Porter
Ingredients Amount Item Type % or IBU 0.23 kg Lyle's Golden Syrup [Boil for 15 min] Extract 3.09 % 5.50 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 73.83 % 0.50 kg Oats, Flaked (2.0 EBC) Grain 6.71 % 0.45 kg Caramel Malt - 40L (Briess) (78.8 EBC) Grain 6.04 % 0.34 kg Chocolate Malt (Thomas Fawcett) (1000.8 EBC) Grain 4.56 % 0.23 kg Black (Patent) Malt (985.0 EBC) Grain 3.09 % 56.59 gm East Kent Goldings [5.00 %] (60 min) Hops 37.5 IBU 23.77 gm Fuggles [5.00 %] (15 min) Hops 4.2 IBU 21.00 gm East Kent Goldings [5.00 %] (0 min) Hops - 28.00 gm Rum soaked Oak Chips (Secondary 2.0 weeks) Misc
0.20 kg Brown Sugar, Dark (98.5 EBC) Sugar 2.68 % 1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
Beer Profile Estimated Original Gravity: 1.079 SG (1.048-1.065 SG) Estimated Final Gravity: 1.019 SG (1.012-1.016 SG) Estimated Color: 83.8 EBC (43.3-69.0 EBC) Bitterness: 41.7 IBU (25.0-55.0 IBU) Estimated Alcohol by Volume: 7.92 % (4.80-6.50 %) Actual Calories: 90 cal/l
