Difference between revisions of "Pennsylvania Porter"

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Remaining commerical examples of this kind of porter include Yuengling and Stegmaier.
 
Remaining commerical examples of this kind of porter include Yuengling and Stegmaier.
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*OG: 1.048-1.061
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*FG: 1.010-1.023
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*IBU: 20-30
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*SRM: 20-30
  
 
==External Links==
 
==External Links==

Revision as of 01:04, 9 October 2008

Pennsylvania porter, also known as East Coast porter, is the classic American porter of the 19th and early 20th centuries. It is a bottom-fermented (as opposed to the usual top-fermented porter), ester-free beer with fair-to-medium mouthfeel that will dry toward the end of the taste and may also include slight diacetyl and burnt malt components. Typically, malt and hops are balanced (O.G. 1.049-1.053; IBUs 20-25), and the hops are characteristically American. It is brown/black in color with red tints or a mahogany cast in the glass.

Pennsylvania porter was a result of breweries adapting the English porter style to the arrival and popularity of lagers in the U.S. beginning in the late 1800s and early 1900s

Remaining commerical examples of this kind of porter include Yuengling and Stegmaier.

  • OG: 1.048-1.061
  • FG: 1.010-1.023
  • IBU: 20-30
  • SRM: 20-30

External Links

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