What's this? Porter
Source: Bruce Mortimer
Recipe added: 11/01/04
Recipe type: Extract
Batch Size: 6 gallons
Starting Gravity: forgot
Finishing Gravity: 1.01
Time in Boil: 1 hour
Primary Fermentation: 14 days
- 6 Lbs. Alexander's Light LME
- 2.8 Lbs. Alexander's Dark "Kicker" LME
- 2 oz. Chinook hops 13% alpha
- 2 oz. Willamette hops 4.5% alpha
- 2 packets Superior dry lager yeast
- White Labs WLP002 English Ale yeast just before priming
- 1 cup corn sugar for priming
In 3 gal. water add light and dark LME and bring to boil stirring often to avoid burning to pan. At start of boil add 1 oz Chinook leaf hops and 1 oz. Willamette leaf hops. At 30 minutes add another ounce of Chinook hops, and at 60 minutes add another ounce of Willamette hops-turn off heat. Add 3 gal. of cold water and chill to 75 degrees, hydrate the lager yeast powder and pitch directly into the wort. Strain out hop leafs and transfer to fermenter when chilled to 65 degrees. Ferment 14 days at 65 degrees, add White labs WLP002 English ale yeast and 1 cup corn sugar dissolved in 2 cups water, bottle.
This was a surprisingly pleasant result from a wierd process! I had not planned to use Lager yeast, but found that that was all I had on hand at the time. It came out with a full body, clear, clean, and DARK. Very nice carbonation and head, due to the additional yeast infusion just before bottling. Minimal residual sweetness, and the hop/malt balance is nice. Be sure to use a LARGE blow-off hose during the first 3 days as the fermentation is rather wild!
Back to previous Table of Contents
Copyright © 1996 - 2005. All Rights Reserved. No information found in the
Gambrinus' Mug pages should be assumed to be in the public domain.