Alcatraz Porter

Classification: porter, Anchor porter, all-grain

Source: Bryan Gros (bgros@sensitivity.berkeley.edu) Issue #815, 2/3/92

I recently tasted my all-grain porter against Anchor's and the big thing I notice was Anchor Porter is thick, creamy. Mine is low carbonated, but it does not have that creamy feel. This was my first all-grain brew and my first porter.

It has a good malt flavor. Next time I would cut back on the hops some.

Ingredients: (for 3 gallons)

4--1/2 pounds, barley (pale malt)
4 ounces, wheat malt
8 ounces, Munich malt
9 ounces, Crystal/Chocolate mixture
4 ounces, Black Patent
1/4 cup, molasses
1.6 ounces, Cascade Hops (5.8AAU) (Bittering)
1/2 ounce, Mt. Hood Hops (3.8AAU??) (Bittering)
0.4 oz Cascade (finish)
Wyeast English Ale

Procedure:

Add all grains, crushed, to 6qts water at 55C. Wait 30 min. Raise temp to 62C (Added 2qts boiling water) Wait 75 min. Raise temp to 75C. Wait 5 min. Sparge with 75C water. Bring to boil, add molasses, Cascade, and Mt. Hood hops. Boil one hour. Add finishing hops. Boil 5 min. Cool down in sink. Add yeast from starter.

Specifics:

O.G.: 1.054
F.G.: 1.010
Primary Ferment: 10 days