Kitchen Sink Porter

Classification: porter, all-grain

Source: Mike Uchima (uchima@fncrdh.fnal.gov), r.c.b, 8/13/96

For me, experimenting with recipes is one of the most enjoyable aspects of home brewing -- right up there with actually drinking the results. :-) Just make sure you write down what you did -- who knows, you may want to duplicate it someday!

In keeping with the general spirit of this thread, here's the recipe for one of my recent "experimental" batches. I count this one as one of the successes; it came out quite nice. Note that the recipe is for *3* gallons; just multiply everything by 5/3 for a 5 gallon batch

Ingredients: (3 gallon batch)

3 lbs Klages malt
3 lbs Munich malt
6 oz crystal malt (75L)
5 oz "Special B" (250L)
5 oz chocolate malt
1 oz black patent malt
1 oz Northern Brewer (7%AA, boil)
1/2 oz Cascades (5%AA, boil)
1/4 oz Cascades (10 minutes)
1/4 oz Cascades (steep)
Wyeast #1728 (Scottish)
5/8 cup corn sugar (priming)

Procedure:

Mash schedule: 30 minutes at 122F, 45 minutes at 154F, 10 minutes at 158F. Total boil time 70 minutes. Ferment at 70F.

Specifics:

OG: 1.062
FG: 1.016