Beer Recipe: Weyermann Imperial Porter

Weyermann® has gone back to future and created heirloom malts that hark back to more traditional styles of malt.

Bohemian Dark Malt has an EBC value of 12-20 and is primarily used in authentic Bohemian dark lagers, amber lagers and dark ales. It can be used as 100 per cent of the grain bill in lagers and dark ales. This malt, which comes with and has notes of biscuit, bread, honey and caramel.

Bohemian Dark Malt has an EBC value of 12-20 and is primarily used in authentic Bohemian dark lagers, amber lagers and dark ales. It can be used as 100 per cent of the grain bill in lagers and dark ales. This malt, which comes with and has notes of biscuit, bread, honey and caramel.

Barke once enjoyed the highest reputation among German brewers and was the most widely used barley variety given the authentic and highly aromatic beers that can be produced with this type of malt.

The yield from Barke is lower by about 20 per cent compared to current modified varieties but it makes up for that an intense malt flavour and produces a full-bodied beer with good foam.

It comes in three varieties – Pilsner, Vienna and Munich – and is particularly sought-after for pilsners, pale ales and blond lagers.

Recipe: Weyermann® Imperial Porter

A complex, strong Imperial Porter with full flavoured body. It possesses a smooth and soft character, composed of a fine balance between caramel, dark chocolate, coffee, roasted, malty and fruity flavours as well as other aroma components (raisins, nuts, plums).

MALT BILL:

Weyermann® Pilsner Malt 66%
Weyermann® Munich Malt 15%
Weyermann® Special W 10%
Weyermann® CARAFA Special Type 2 6%
Weyermann® Acidulated z 3%
Original gravity: 1.0764 (18.5°P) Alcohol by volume: 7.7%

MASH:

30 min 66°C
30 min 72°C
Mash out 78°C

HOPS:

Bittering hops of your choice for 33 IBU

YEAST:

(recommendation) Fermentis Safbrew S-33 (50-80g /hl)