Porter beer in Braumeister plus
- Turn on the Braumeister machine. Fill with 25 l of water and warm up to 60 ºC.
- Charge the malt. When the temperature reaches 67 ºC, the soaking/infusion process will start for 1 hour.
- After the first hour, the temperature will rise up to 78 ºC. Let cook for another 5 minutes.
- Once the soaking/infusion phase is completed, release the butterfly nut and remove the mat tube, so the beer runs, for 15/20 minutes. Make it run again by adding 5/6l of boiled water.
- Remove the malt tube.
- When the temperature reaches 100 ºC, the cooking will start for 1 hour.
- After the first 10 minutes, add the summit hop. After 30 minutes, add the Saaz hop and after 45 minutes add the chinnook hop as well as the Irish moss. Do not cover the machine.
- Let the liquid cool down to 20/24 ºC.
- Transfer the liquid to the fermenter, previously sterilized. Add the yeast.
- Allow to ferment for approximately 3 weeks.
- There is the possibility of dry hopping. 1 week.
- Bottle, carbonate and cover. Let settle for approximately 1 week.
Nutritional information (1 portion)
Fiber 37.23 g
Saturates 2.58 g
Monounsaturated fatty acids 0.1 g
Polyunsaturated fatty acids 0.1 g
Cholesterol 0.0 mg
Calcium 25.38 mg
Iron 2.77 mg
Zinc 9.23 mg
Vitamin A 16.92 ug
Vitamin C 0.0 g
Folic acid 3399.23 ug
Salt (Sodium) 23.85 mg
Sugars 14.71 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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