Source: Jeff Marcell
Recipe added: 11/22/98
This turned out to be a dark, malty, robust porter with a hint of smoke flavor. Not too chocolatey and good head retention. Very flavorfull.
Recipe type: Extract
Batch Size: 5 Gal
Starting Gravity: 1.065
Finishing Gravity: 1.025
Time in Boil: 70 min
Primary Fermentation: 8 days
- 1 can John Bull Dark Unhopped Syrup(3.3lbs)
- 3lbs Laanglander Dark Dried Extract
- 1/2 lb. Black Patent Malt (lovibond 480)
- 1/4 lb Chocolate Malt (lovibond 340)
- 4oz. Roasted Barley Malt (lovibond 450)
- 2 oz. Cascade Hop Pellets
- 1 package heading compound
- 8 oz. Malto Dextrin
- Wyeast 1084 Irish Ale Yeast
All grains were ground and added to approx. 2 quarts of water and brought to a temperature of 150F and steeped for 25 min. The mash was then strained and added to 1 1/2 gal. of water. This was brought to a boil, taken off the burner and the malt syrup and dried extract was added, thoroughly stirred and then brought back to a boil. 5 min into boil, 1/2 oz. of hops was added. Every 10 min. 1/2 oz. of hops was added. During the last 10 min of the boil, the malto dextrin and heading compound were added and left for approx. 10 min. The wort was then cooled to a temp. of 90F and then added to the fermentation bucket with the remainder of the water. The yeast was added and the wort stirred vigorously and left for 8 days (checking S.G. occaisonally)Temperature remained around 66F for the duration of fermentation.
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