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Beer name

British Bulldog Robust Porter

Beer type

craft

Beer type

Beer description 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. Flavour profile
Colour:
Brown/Black
Bitterness:
Medium
Body:
Med/Heavy
Approx. Alcohol Level:
6.6% ABV
Naturally Carbonated:
Natural

Ingredients:

  • 1 x 1.3kg Mr Beer Winter Dark Ale
  • 1 x 250g Mr Beer Unhopped Malt Extract - Smooth
  • 1 x 100g Midnight Wheat Grain
  • 1 x 11g Lallemand Nottingham Dry Yeast
  • 1 x 72g Mr Beer Carbonation Drops

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 and brew can yeast then 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.