Issue #923, 7/15/92
This produces a well-balanced (there's that word again!) porter, neither
too dry nor too sweet. I currently have a batch of this fermenting with
Wyeast Irish Stout Yeast to see if that will make it a wee bit drier.
- 6.6 pounds, Telford's porter (2 cans)
- 1 ounce, Styrian Goldings plugs (alpha 5.3) (1 hour boil)
- 1 ounce, Hallertauer plugs (alpha 2.9) (10 minute boil)
- Wyeast #1056
Add the 2 cans of malt extract to 3 gallons boiling water, bring the mix
back to a boil, then add Bittering Hops. I used a hop bag, so the
utilization probably wasn't that teriffic, but then again the malts are
pre-hopped some, so I wasn't too concerned about that. Add finishing
hops with 10 min left in the boil. Add tap water to 5 gallons, cool to
75F and pitch yeast starter (~12oz). Lag time is about 12 hours.