Polar Cave Porter

Source: Jon Greene
Recipe added: 11/04/99
Email: jtgreene@yahoo.com

I orignally brewd this with an extra .5 lbs Perle in First addition, but the bitterness was a little strong. This is a very nice smooth Porter, The roasted character is not overbearing, and blends well with the hops. I was Drinking it a day after I racked it (first Beer of the Season ya know!) and it was great. Ahhh the wonders of forced carbonation! I'm sure with time (what little of it the Batch has left!) this beer will smooth out even more and become a wonderly rich creamy Porter. The 120L Crystal is key to the beers richness, lending a mellow malt chartacter that is complimented my the light roasted character of the Chocolate Malt. I used Hugh Baird 135-165 with this recipe when I was brewing with McMenamins (Black Magic Porter) and thats a better malt if you can find it.

Specifics

Recipe type: All Grain
Batch Size: 5 Gal
Starting Gravity: 1.059
Finishing Gravity: 1.015
Time in Boil: 90 Minutes
Primary Fermentation: 8 Days in Glass

Ingredients:

5 Lbs GW 2-row
4 LBS British Pale Ale
1 Lb British 13/17L Carastan
1/2 Lb GW 120L Crystal
.8 Lb British Chocolate
1 oz Centeninal (90 Min)
1 oz Perle (30 Min)
1 oz Tettnanger (Strike)

Procedure:

Single Infusion: Add Pale Ale and 2 row Malt to 2.7 Gal 171f (77.2c)Water Strike Temp 153f (67.2c) 45 Minutes to convertion Add Rest of grains with 1.10 Gal Boiling Water Strike Temp 168f (75.6c) 10 Min Vorlof (Recirculation) 60 Min Sparge collecting 6.5 gals of Sweet Wort (Sparge Water 168f {75.6c}) 90 Min Boil Add Hops As Stated 8 Days in Glass Primary Peak Temp 72f (22.2c) Racked to Keg, Forced Carbonated 10 lbs @ 40f (4.4c) for 3 Volumes

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