Honey Porter

Classification: porter, honey, extract, Samuel Adams Honey Porter

Source: Tom Culliton (culliton@ceres.srg.af.mil), r.c.b., 5/3/95

This was posted in response to a request for a Sam Adams Honey Porter clone.

Ingredients:

1/2 lb. black patent malt crushed
1/2 lb. chocolate malt crushed
1 lb. medium crystal malt crushed
6 lbs. amber malt syrup
3 lbs. light honey
1 oz. Perles - boiling (60 minutes)
1/2 oz. Fuggles - boiling (30 minutes)
1/2 oz. Fuggles - finishing (5 minutes)
Wyeast 1084 "Irish Ale"

Procedure:

Steep the crushed specialty grains from cold up to 160-170F and remove. Bring water to boil, turn off the heat before adding the malt extract to avoid scorching. Bring back to a boil and add boiling hops, after 30 minutes add the flavor hops, and at 55 minutes the finishing hops. Optionally add 1 tsp. Irish Moss at 45 minutes into the boil to help the break. Remove from heat, cool to 70F, transfer to carboy topping up to 5 gallons, and pitch yeast.

Specifics:

O.G. - 1.062
F.G. - 1.016
Primary: 1 week
Secondary: 4 weeks