British Bulldog Robust Porter Recipe
British Bulldog Robust Porter (8.5 Litres)
With a name like British Bulldog, you know this isn’t a quiet little pup you’d expect to see in someone’s handbag. It’s a bulldog; and it bites. This robust twist on a classic English Porter creates an intense roasted bitter dark chocolate flavour with a malty sweet finish and strong coffee, chocolate and dried fruit aroma that perfectly suits a variety of foods.
- 1.3kg Winter Dark Ale
- 250g Smooth Malt Extract
- 100g Midnight Wheat Grain
- Danstar Nottingham Yeast
- Dextrose Corn Sugar
- Colour: Brown/Black
- Body: High
- Bitterness: Medium
- Approx. Alcohol Level: 6.6% ABV
- Naturally Carbonated: Natural
Step 1: Mix
Clean and sanitise all equipment that will come in contact with the brew. Place the Midnight Wheat Grain in a plastic zip-lock sandwich bag and crack it using a rolling pin. Stir into 500ml of hot water (not boiling) and let steep for about 1hr. Strain into a pot then bring to the boil then remove from the heat. Set the pot in a cold/ice water bath to cool then pour into the Fermenting Vessel (FV). Add the contents of the Winer Dark Ale and Smooth Malt Extract to the FV. Fill the FV with cold water to the 8.5 litre mark. Sprinkle the Nottingham yeast and fit the lid.
Step 2: Brew
Place the FV in a location out of direct sunlight and try to ferment between 18C - 22C. Fermentation should take 7 to 14 days. At around day 7 check the specific gravity (SG). Check the SG again the following day and so on.
Step 3: Bottle
The brew is ready once the SG has stabilised over a couple of days. Gently fill clean PET bottles to about 3cm from the top. Add 2 carbonation drops per bottle and secure the caps. Store the bottles upright in a location out of direct sunlight at or above 18C.
Step 4: Enjoy
After at least two weeks, check for sufficient carbonation by squeezing the bottles. Bottles kept unrefrigerated should improve with age. When ready to drink, chill the bottles upright. The chilled beer may be poured into clean glassware, leaving the sediment behind. Expect the alcohol content to be approximately 6.6 %ABV.