Source: Kent Wilkinson
Recipe added: 03/01/97
This porter tasted great after 4 weeks in the bottle and continued to improve. I know the Saaz hops sound strange in a porter, but it works. This brew got its name from the multitude of coyotes that roam around my place. It's howlin' good brew.
Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: 1.055
Finishing Gravity: 1.014
Time in Boil: 60 min
Primary Fermentation: 7 days
Secondary Fermentation: 18 days
- 7 lbs amber extract syrup
- 1/2 lb quick oatmeal
- 3/4 lb chocolate malt
- 1/4 lb roasted barley
- 1 lb crystal malt (40L)
- 2 oz Mt. Hood pellets (boil 60 min)
- 1/2 oz Saaz pellets (steep 10 min)
- Wyeast Irish Ale yeast
Placed crushed grains and oatmeal in large strainer which was placed in 1 and 1/2 gal of water. Water was heated and grains removed prior to boiling. Amber extract added to water along with 2 oz Mt. Hood pellets and boiled 60 minutes. The heat was turned off and 1/2 oz of Saaz pellets allowed to steep for 10 minutes. Sparged into glass carboy and added cold water. Pitched Wyeast Irish Ale yeast at 68 degrees. Bottled 21 days later with 3/4 cup dextrose.
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