Corwin's Honey Porter
Source: Greg Corwin
Recipe added: 01/06/97
The result will be a very smooth, and not too sweet or too heavy Honey Porter.
Note the first batch I made, I bottled too early and the result was a very fizzy beer, so be sure all the fermentation is complete before bottling. The last batch I let sit for 7 days after the fermentation stopped, with no adverse effects.
Recipe type: Other
Batch Size: 6 US gal (start)/5US gal. (yield)
Starting Gravity: 1.05-1.06
Finishing Gravity: 1.01-1.02
Time in Boil: 1 hr
Primary Fermentation: 2-3 days
Secondary Fermentation: 2-3 or more days
Additional Fermentation: none
- 3lbs. Honey (any kind)
- 4lbs. Amber malt extract
- 3lbs. plain dark malt extract (Alexander or John Bull)
- 1lbs. Black patent malt (grain)
- 1.5 oz. Northern Brewers hops (boiling):
- 1 oz. Tettnnager hops (finishing)
- 1 pkg. lager yeast (Irish liquid if what I used)
- 1 cup honey in 1 cup water for priming (or 0.75 cup sucrose)
Lightly crush the black patent and add to 1.5 gal cold water, bring to boil, and leave boiling for 10 minutes. Then remove with a strainer.
Add the other malts and boiling hops and continue to boil for 30 minutes. Add the honey and continue boiling for another 30 minutes for a total boiling time of about 1 hour and 10 minutes.
Add the finishing hops during the final 1 to 2 minutes of boiling.
Pitch yeast when cool (~70F), and bottle about two to three days AFTER fermentation stops. If a second fermentation is desired I would transfer into second fermenter after three days, but then not let sit as long after fermentation ends.
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