Tina Marie Porter

Classification: porter, all-grain

Source: Doug Roberts (roberts%studguppy@lanl.gov) Issue #378, 3/15/90

This was a marvelous bitter-sweet velvet black porter.

Ingredients:

8 pounds, Klages 2-row malt
1 pound, Munich malt
1/2 pound, crystal malt (90L)
1/2 pound, chocolate malt
1/2 pound, black patent malt
1/2 pound, roasted barley
1/2 ounce, Northern Brewer hops (boil)
1/2 ounce, Cascade hops (boil)
1/2 ounce, Cascade hops (finish)
1 teaspoon, gypsum
1/2 teaspoon, Irish moss
14 grams, Whitbread ale yeast

Procedure:

The mash was done based on Papazian's temperature-controlled method. The boiling hops used were Northern Brewer and Cascade, but other hops can be used, this recipe uses 10.75 AAUs. The finishing hops are added after the boil and steep while cooling with an immersion chiller. The Irish moss is added in the last 20 minutes of the boil. The yeast is rehydrated in 1/2 cup of 100 degree water.