Sierra Nevada Porter

Classification: porter, Sierra Nevada Porter, all-grain

Source: John Palmer (palmer@ssdgwy.mdc.com), HBD Issue #1361, 3/1/94

Here is my all-grain recipe for Sierra Nevada Porter. I got the ingredients and amounts straight from the brewer during a tour there. Dividing by 500 gave me the following recipe.

Ingredients: (for 6 gallons)

9.8 lbs of Pale 2row
0.4 lbs of Dextrin Malt (American Carapils)
0.4 lbs of Crystal 60
0.4 lbs of Chocolate Malt
0.2 lbs of Black Patent
about 45 IBU of Perle and Liberty Hops (60,30,15 minutes)
Wyeast American Ale

Procedure:

80 minute mash at 153F.

I brewed this, and after 3 wks in the bottle is it quite good. I currently have a Panel of Expert reviewing it, and when he tries it, we'll know more on how to tweek the recipe. Right now, I would say be careful of the Black Patent, and cut back on the Dextrin Malt to maybe a quarter pound. I think it has a bit too much of a sweet aftertaste. The Front-taste is fine, as is the Hop balance, though next time I want to pull back a couple of tablespoons of the Black Patent for my taste.

For you extract brewers, I would say to use 6-7 lbs of Pale Extract and use all of the specialty grains.

Specifics:

O.G.: 1.058
F.G.: 1.012