Independence Cherry Porter

Classification: porter, extract, cherries

Source: Elaine Boris (EBORIS@UGA.CC.UGA.EDU), HBD Issue #1232, 9/23/93

I was very pleased with the sample I had this weekend. The only problem is that the carbonation is low, and no head to the beer. There is enough so that you wouldn't call it flat and it stays carbonated even with a slow sipper like myself.

I used cherry extract (w/pits, unpasteurized) because several HBDers suggested it and also the available cherries looked unwholesome. I started with 8 oz that I added to the primary fermenter, but when I racked to the secondary and sampled a little, it had no cherry flavor so I added 8oz more. Now the cherry flavor is there but subtle

Ingredients: (for 4 gallons)

1 pound extra dark dry malt extract (minus 1 cup for priming)
1 can Munton & Fison amber hopped malt extract
1 pound crystal malt
2 cups chocolate malt
1 cup black patent malt
1 inch brewing licorice
1/2 teaspoon salt
1/2 teaspoon calcium carbonate
2 teaspoons gypsum
1 ounce Northern Brewer hop pellets (60 minute boil)
1/2 ounce Northern Brewer (30 minute boil)
1/2 ounce Kent Golding pellets (5 minute boil)
1 pack Whitbread liquid ale yeast (Wyeast 1098)
8 ounces Cherry extract
8 ounces cherry extract (added in secondary)
1 cup dry extract for priming

Procedure:

I steeped the crushed grains 45 min in 150 degree water and then sparged with warm water into my brew kettle. I had a vigorous fermantation going about 5 hours (that evening when I checked) later. I racked to the glass secondary after about 4 days, bubbling had slowed but not stopped and then bottled about 9 days after that.

Specifics:

O.G.: 1.050
F.G.: 1.022