Solstice Porter

Source: Tim Neall
Recipe added: 03/29/00
Email: tkneall@erols.com

This is a bastardized recipe from Bill Pierce. I made it after being sick over a holiday and missing out on a brewing session. I decided to combine it with a pale ale. You can find the recipe to Redcoat Pale Ale online in this database. This porter is pretty good. It is a little light in body, which cost me points in competition, but is otherwise smooth, clean, and refreshing. Malt dominates the aroma, which in my opinion is good, but it lacks some hops aroma and some hops flavor. It is absolutely beautiful in the glass with rich, ruby overtones and a nice tan head. I carbonated it a little high, knowing that it would lose some when I bottled it. You might want to modify the recipe to be all grain to see if you can add back some body, or perhaps compensate with some additional carapils or crystal. I like this beer and will brew another variation soon.

Specifics

Recipe type: Partial Mash
Batch Size: 5 gallons
Starting Gravity: 1057
Finishing Gravity: 1014
Time in Boil: 60 minutes
Primary Fermentation: 14 days
Secondary Fermentation: none

Ingredients:

10.5 lbs. Pale Malt
.5 lb. Vienna malt
1 lb. Light Munich
1 lb. 105 L crystal malt
1 lb. flaked barley
1/4 lb. melanoidin malt
1/2 lb. black malt
1/2 lb. special b
1/2 lb. chocolate malt
3.3 lbs. amber liquid malt extract
1 oz. Centennial pellets 10.6% (60 minutes)
1/2 oz. Fuggle pellets 4.2% (60 minutes)
1 oz. Willamette pellets 4.2% (10 minutes)
White Labs British Ale Yeast

Procedure:

Mash everything except the black malt, special b, and chocolate malt at 154 degrees for 90 minutes. Collect the first runnings and make Redcoat Pale Ale. After mashing, add the black, chocolate, and special B. Conduct mash out at 170 degrees with 4 gallons of water. Rest for 20 minutes . Recirculate and drain the mash. Collect the runnings in the kettle and bring to a boil. Add extract and follow above hopping schedule. Boil for 60 minutes. Force cool and transfer to primary. Aerate with pure O2 for 2 minutes. Pitch yeast and ferment to completion. Force carbonate and counter pressure fill bottles.

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