Potomac Porter

Source: Tim Neall
Recipe added: 10/21/00
Email: tkneall@erols.com

This is one of the best porters I've made. Although not a winner, it did score a 31 in competition. It is dark and roasty, with an assertive hops bitterness. The judges thought it had too much hops bitterness with a little too much roast malt. It is, however, a very quaffable brew. I enjoy drinking it by the yard.

Specifics

Recipe type: All Grain
Batch Size: 5 gallons
Starting Gravity: 1062
Finishing Gravity: 1013
Time in Boil: 90 minutes
Primary Fermentation:

Ingredients:

8.00 lbs. Pale Ale Malt (2 Row)
1.00 lbs. Munich Malt(dark)
0.25 lbs. Black Patent Malt
0.50 lbs. Chocolate Malt
0.50 lbs. CaraMunich Malt
0.50 lbs. Special B Malt
0.50 lbs. CaraPilsner
Hops
1.00 oz. Columbus Pellet 12.40% 45.3 60 min.
1.00 oz. Cascade Pellet 5.40% 9.8 15 min.
1.00 oz. Cascade Pellet 5.40% 7.2 10 min.
Yeast
WYeast 1728 Scotish Ale

Procedure:

Mash the grains at 153 degrees with 1 oz. of cascade pellets, until conversion is complete. Sparge and bring runnings to a boil. Follow above hopping schedule. Omit the 15 minutes cascade addition. Force cool and pitch yeast. Ferment to completion. Bottle with 2/3 C. corn sugar.

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