All Grain Porter

Classification: porter, all-grain

Source: Doug Roberts (roberts%studguppy@lanl.gov) Issue #296, 11/4/89

This recipes is based on Papazian's "Silver Dollar Porter." I suspect the difference in quality between this batch and an extract batch is going to be the difference between fresh-brewed coffee and instant. The wort had a much better hot and cold break than I've ever experienced using extracts, and it tasted better too.

Ingredients:

8 pounds, American 6-row (Klages) malt
1 pound, Munich malt
1/2 pound, crystal malt (90L)
1/2 pound, black patent malt
1/2 pound, chocolate malt
1/2 pound, roasted barley
1 teaspoon, calcium carbonate
1 ounce, Northern Brewer hops (boil)
1/2 ounce, Cascade hops (boil)
1/2 ounce, Cascade hops (finish)
Whitbread ale yeast

Procedure:

Use Papazian's temperature-controlled mash procedure. Sparge and boil.

Specifics:

O.G.: 1.051