Wormtongue Porter

Source: Sean McMurtrey
Recipe added: 10/21/01
Email: wormtongue@qwest.net

This recipe came out kinda sweet and extremely high in alcohol (probably 8-12%). I REALLY wanna do this with a hydrometer and get the specifics down so I can hit this every time. Make sure you eat before having a few of these!

Specifics

Recipe type: Partial Mash
Batch Size: 5 gal
Starting Gravity: -
Finishing Gravity: -
Time in Boil: 60 mins
Primary Fermentation: 1 week
Secondary Fermentation: N/A
Additional Fermentation: N/A

Ingredients:

3 lbs Amber extract (Mutons)
6 lbs Pale extract
1 lbs Domestic Light (300L)
1 lbs Black Pat. (500L)
1 lbs Crystal (120L)
2 oz Cascade Hops
White Labs Irish Ale Yeast (WLP004)

Procedure:

Boiled grains up to 170 degrees, let stand for 45 mins Sparged w/ 3 gals water Start 2 gal water boil Boil extracts for 55 mins and 2 oz Cascade Add finishing hops at 60 mins. Cool wort in ice bath and drop temp to 70 degees Strain into fermenter and pitch yeast. Put fermenter in crawl space for a week expecting it to take longer. Yeast was spent after first week probably due to temp. Boiled 3/4 cup of corn sugar in 1 cup water. Racked to bottling bucket and stir in sugar/water. Carbonation only took 3 weeks in crawl space.

Back to previous Table of Contents