Rummy's Blackstrap Porter

Source: Rick Anderson-Sick Puppy Brewing Company
Recipe added: 02/13/99
Email: woodman@megsinet.net

This was named after a deceased pet, a chocalate Chesapeake Bay Retreiver named Rummy. Like the dog, it is strong, dark and sweet. The molasses flavor is there, but not overpowering. Nice head. Made 54 bottles.

Specifics

Recipe type: Extract
Batch Size: 6 gal
Starting Gravity: 1.054 @ 70
Finishing Gravity: 1.018
Time in Boil: 1 hr
Primary Fermentation: 6 days
Secondary Fermentation: 7 days

Ingredients:

6.6 lbs Dark ME (used Mahagony Coast)
1 lb extra dark DME
1/2 lb Chocolate malt (crushed)
1/2 lb Crystal Malt (crushed)
1/4 cup Blackstrap molasses
1 oz Willamette pellets (5%) bittering
1 oz Willamette pellets (5%) flavor
1 oz Mt. Hood pellets (4.8%) aroma
1 pkg Munton & Fison Dry ale yeast
3/4 cup corn sugar (priming)

Procedure:

Placed crushed malts in a muslin bag, put in approx 2 gallons of water, brought to boil. After approx 40 mins, reached boil. Removed grain, turned off heat, added malt extracts and molasses. Brought back up to boil. After boil resumed, added bittering hops. After 45 mins of boil, added flavoring hops. After 60 mins of boil, took off heat and added aroma hops. colled in bathtub with ice/water. Pitched yeast at approx 70 F.

Back to previous Table of Contents