Source: Peter Hoey
Recipe added: 01/22/99
This was my first original beer, and I must say it turned out rather well. Nice chocolate and smokey tones and a full mouth feel. One modifcation I would make would be to cut back on the caramel malts to get a more traditional porter final gravity (somewhere in the vicinity of 1.013-1.015 SG). It has made a wonderful beer to get me through the winter, and I hope that it makes your dark days somewhat brigher as well!
Recipe type: All Grain
Batch Size: 11 gal
Starting Gravity: 1.058
Finishing Gravity: 1.019
Time in Boil: 90
Primary Fermentation: Glass, American Ale (1056 WYeast)
Secondary Fermentation: racked, w/o new yeast added
- 2# light crystal malt
- 2# dark crystal malt
- 1# roast barley
- 1# choc malt
- 18# 2 row base malt
- 2oz Centemial @ 9.9 AA
- 7oz Willamet @ 4.5 AA
- 1056 WYeast American Ale Yeast
I mashed into 7.5 gal of water at 150 degrees F. I filled the hot liquor tank with 7 gal of 180 degrees F water.
The water was half purified water, and half local water (with is really hard water). You could add and ounce of gypsum to the mash water to compensate. Used a counter flow chiller to cool it off and then pitched a pint of the yeast culture in high krausen into each six gallon carboy. (No, I didn't cram it all into the two carboys. The left over is in another smaller carboy with the London III yeast). It was racked after a week in the primary, and then bottled a week and a half later.
kettle knock out
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