Stalwart Porter

Source: a.c.bigham
Recipe added: 03/10/98
Email: bighamad@pilot.msu.edu

Once I bought a bottle of porter that originated in Wiltshire and it was the most beautiful thing I've ever tasted. But it was the last one in the store, and they haven't succeded in getting any more. This is my best try at recreating my remembrance of it.

Specifics

Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: 1.055
Finishing Gravity: 1.013
Time in Boil: 60 minutes
Primary Fermentation: 2 weeks @ 67 degrees

Ingredients:

6.6 lb. John Bull amber malt extract syrup
1.25 lb. British Carastan 30-40L
0.75 lb. British chocolate
0.5 lb. British black patent
3.5 oz. Fuggles hop pellets (4% AA, 60 min.)
0.5 oz. Fuggles hop pellets (4% AA, 5 min.)
British Ale Yeast II #1335
2/3 cup Corn Sugar (for bottling)

Procedure:

For 30 minutes steep crushed grains in 2.5 gallons of 150-degree water. Remove grains, add malt extract. When water begins to boil add hops. Total boiling time is 60 minutes. Cool wort, add to fermenter with water to make a total of 5 gallons. Pitch yeast and ferment with ambient temperature about 67 degrees. Ferment to completion and bottle with 2/3 cup Corn Sugar. Store bottles about 67 degrees for several weeks before refrigerating. Proper serving temperature is 55-60 degrees.

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