Source: Tim Neall
Recipe added: 04/25/98
This was my first attempt at designing my own porter and it came out nicely. It is a medium bodied porter with a roasted coffee aroma. There is subtle diacetyl present. It has a nice garnet/black color and forms a beautiful tan head. It is very pleasant and easy to drink.
I think that I played it a bit too safe with the hops. It needs more hops bitterness for my tastes maybe 3 oz of Fuggles. I'm not sure how the homemade chocolate impacted the beer, but it was fun to do. I'd also reduce the priming sugar to 2/3 cup. Also, get rid of the sugar and add more malt.
Recipe type: All Grain
Batch Size: 5 gallons
Starting Gravity: 1.052
Finishing Gravity: 1.014
Time in Boil: 60 minutes
Primary Fermentation: 2 weeks, glass
- 9 lbs. American 2 row malt (82%)
- 1/2 lb. Black malt (4.5%)
- 1/2 lb. Caravienne Malt (4.5%)
- 1/2 Brown Sugar (4.5%)
- 1/2 Homeroasted Chocolate Malt (4.5%)
- 2 oz. Fuggle Pellets 5% AA (@50 minutes)
- 1/2 oz. Golding Pellets 5% AA (FWH)
- 1/2 oz. Golding Pellets 5% AA (Steep)
- Wyeast Irish Ale #1084
Roast a pound or more if you like of the 2 row malt in the oven a week or two in advance. Procedure for roasting: Spread your grain on a cookie sheet or large baking dish no more than an inch thick. Mist the grain with water and let it sit for an hour or two. Preheat your oven during this time to 450 degrees. After grains have soaked put them in the oven for 70 minutes. Check often to make sure they are not burning. Stir occasionally. After roasting let them cool. Store them in a zip lock bag for at least two weeks before using.
Mash in with 3.5 gallons of water @ 170 degrees and temperature stabalized at 152 degrees. Mash for 75 minutes. Sparge with 5 gallons of water and collect 6.5 gallons in brew pot. Add first 1/2 oz. of Golding pellets while sparging. Sparge for 50 minutes.
When done sparging bring to boil. After hot break, add fuggle pellets and rehydrated Irish moss. Boil for a total of 60 minutes. Add 1/2 oz of Golding pellets at the end of the boil. Force cool. Transfer to primary and aerate. pitch 1 qt. starter of yeast.
Ferment to completion and bottle with 3/4 C. corn sugar. Condition in bottle for 6 weeks.
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