St. Chuck's Porter

Source: Bill Pierce
Recipe added: 11/25/00
Email: BillPierce@aol.com

This has proven to be a very popular beer. It's slightly light for a robust porter but a little hoppier than most. It's origins are from Dave Miller, but it has gone through several revisions. A number of brewers have won awards with it.

Specifics

Recipe type: All Grain
Batch Size: 5.25 gallons
Starting Gravity: 1.051
Finishing Gravity: 1.015
Time in Boil: 75 minutes
Primary Fermentation: 7 days at 62 degrees F
Secondary Fermentation: 14 days at 62 degrees F

Ingredients:

7 lbs. 2-row pale malt
.75 lb. chocolate malt
.75 lb. crystal malt 60 L
.75 lb. flaked barley
.5 lb. biscuit malt
.5 lb. Special B malt
.75 oz. Centennial hops (10.5 alpha) 60 minutes
1.5 oz. Willamette hops (5.0 alpha) 10 minutes
1 tsp. Irish moss (15 minutes)
Wyeast 1728 Scottish Ale

Procedure:

Single temperature infusion mash (90 minutes at 152 degrees F)

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