Full Figured "North-of-the-Border" Porter
Source: Jon Higby (firstname.lastname@example.org),
HBD Issue #1431, 5/24/94
Just wanted to share my most recent recipe. It came out absolutely wonderful.
It will bring tears to you eyes and inches to your waist!
Absolutely wonderful. Very, very full body. Chocolate malt comes thru nicely.
Nice balance between hops and sweetness. Great creamy head (brown color).
Head and mouthfeel of a Guiness, taste of a porter. Best beer I've ever made!
Sure am glad I made 8 gallons of this one!
Ingredients: (for 8 gallons)
- 10 lbs of Pale 2-row
- 0.4 lbs of Dextrin Malt (American Carapils)
- 0.4 lbs of Crystal 60
- 0.4 lbs of Chocolate Malt
- 0.1 lbs of Black Patent
- 0.75 oz of Perle at 90 minutes
- 0.75 oz of Perle at 60
- 0.75 oz of Willamette at 30
- 0.75 oz of Willamette at 15
- 1 lbs of Dark Brown Sugar
- .75 lbs of DME (light)
- Wyeast American Ale yeast (used a 2 qt. starter)
Single temp infusion mash of 2-row pale only @ 155F for 90 minutes.
Added remaining grains to mash-out.
Added DME & dark brown sugar at beginning of boil.
Split between 2 carboys and added 1 gallon water to each.
Fermented out in 3 days. Left in carboy for total of 13 days before kegging
and force carbonating.