Steve's Red Brick House Porter
Source: Steve Hamler
Recipe added: 11/28/98
Have not tried secondary ferment but i think it does not need it. It is very drinkable after 2 weeks in the bottle..
Recipe type: Extract
Batch Size: 5
Time in Boil: 60 minutes
Primary Fermentation: 7 days
- (2) 3.3 Pound cans John Bull Dark Extract
- 1 Pound Dry Amber Extract
- 1 Pound Chocolate Malt
- 2 TBSP Gypsum
- 1 Tsp Irish Moss
- 2 Ounce Hallertau hop pellets ~4% alpha
- 1 Ounce Cascade hops pellets 5.3% alpha
- 1 Packet Morgan's Dry Ale Yeast
- 5 Gallons Water
Simmer Chocolate Malt at 160f for 30 minutes in 1.5 - 2 gallons of water and then remove. Add liquid and dry malt and bring to boil. Add gypsum and Cascade hops and boil for 60 minutes. At 30 minutes of boiling time add the Irish Moss. At 45 minutes of boil add 1 ounce of Hallertau hops and boil for 15 minutes. Take wort off of heat and add 1 ounce of Hallertau hops and steep for 5 minutes. Add wort to brewing bucket with remainder of cold water. Pitch yeast. Ferment 7 days and bottle using 3/4 cup dextrose for priming sugar.
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