Burchell's London Porter

Source: David Campbell
Recipe added: 08/16/99
Email: david.campbell@po-box.esu.edu
URL: None

This recipe was made for a friend to introduce him to the world of brewing. I am very pleased with the results. It has a nice, full body with a dense creamy head that lasts until the final drop is left in the glass. A floral hop and roasted aroma are noticeable first. The flavor is a warm roasted, clean and slightly chocolately taste with a nice hop bitterness at the end that sticks to the back of your tounge. If I had it to do over, I don't believe I would change a thing!

Specifics

Recipe type: Extract
Batch Size: 5 Gallons
Starting Gravity: 1.052
Finishing Gravity: 1.018
Time in Boil: 60 Minutes
Primary Fermentation: One week; plastic
Secondary Fermentation: Two weeks; glass
Additional Fermentation: None

Ingredients:

3.5 pounds John Bull light malt extract
3.3 pounds John Bull dark malt extract
1 pound chocolate malt, cracked
8 ounces crystal malt, cracked
2 ounces Fuggles for 60 min.
1/2 ounce Cascade for 10 min.
1/2 ounce Cascade at end of boil
2 packs Wyeast London Ale
2/3 cup corn sugar for priming

Procedure:

Cracked grains with rolling pin in ziploc bags. Brought 1 gallon water to 160 degrees and steeped all grains in muslin bags for 30 minutes. Sparged with hot tap water, and added water to make 3 gallons. Brought to a boil; stirred in extract and followed hopping schedule above. Pitched yeast at 75 degrees. Fermented quickly in plastic; was finished in 3 days. Secondary fermentation in glass was done in a refrigerator at a steady 58 degrees.

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