VELVET EMBER
CREAMY PORTER
A silky, rich porter with deep chocolate, caramel, and light roasted notes, balanced with subtle dark fruit esters from Eitrheim Kveik. The oats and lactose will create a luxuriously creamy mouthfeel, while low bitterness and soft hop aroma keep the beer smooth and drinkable.
Yeast: K.14 Eitrheim
About The Beer
Style:
Boil Time:
Batch Size:
Original Gravity:
Final Gravity:
ABV (standard):
IBU (Tinseth):
SRM (Morey):
Beer Stats
Porter
60 min
20 L (fermentor)
1.063
1.016
6.14%
28.8
31.5
FERMENTABLES
Fermentable
Amount
Bill %
Maris Otter Pale Malt
Munich malt 6L
3.40 kg
61.8%
0.50 kg
9.1%
Chocolate malt 340L
Oat Malt
Caramel/Crystal 60L
Flaked Oats
0.50 kg
0.50 kg
9.1%
9.1%
0.30 kg
5.5%
0.30 kg
5.5%
HOPS
Variety
Amount
Magnum 15 AA
East Kent Gold. 5.8AA
13 g
20 g
Use
Boil
Boil
Time
60 min
10 min
OTHER INGREDIENTS
Lactose
Sea Salt
Amount
Use
Time
200 g
Boil
10 min
2 g
Boil
10 min
MASH GUIDELINES
Temp
Time
Mash temp 17L
Sparging 12L
68°C/154°F
60 min
75°C/167°F
60 min
YEAST
K.14 Eitrheim Organic 7 g
Amount:
Attenuation avg:
1 Each
75%
Fermentation Temp:
Flocculation:
25°C/77°F
Medium
Instructions
NB! Dissolve lactose and sea salt in hot water before adding it to wort to avoid scorching. Slowly stir it into the boiling wort to prevent clumping!
We recommend that you oxygenate the wort before pitching yeast, either with ozygen stone or by shaking fermentor vigorously a few minutes. Sprinkle yeast directly onto wort. We always recommend using yeast nutrition to ensure healthy yeast growth, improve attenuation, reduce off-flavors, and support consistent fermentation. Cheers!