Corwin's Honey Porter

Source: Greg Corwin
Recipe added: 01/06/97
Email: gcorwin@image-genesis.com
URL: www.image-genesis.com

The result will be a very smooth, and not too sweet or too heavy Honey Porter. Note the first batch I made, I bottled too early and the result was a very fizzy beer, so be sure all the fermentation is complete before bottling. The last batch I let sit for 7 days after the fermentation stopped, with no adverse effects.

Specifics

Recipe type: Other
Batch Size: 6 US gal (start)/5US gal. (yield)
Starting Gravity: 1.05-1.06
Finishing Gravity: 1.01-1.02
Time in Boil: 1 hr
Primary Fermentation: 2-3 days
Secondary Fermentation: 2-3 or more days
Additional Fermentation: none

Ingredients:

3lbs. Honey (any kind)
4lbs. Amber malt extract
3lbs. plain dark malt extract (Alexander or John Bull)
1lbs. Black patent malt (grain)
1.5 oz. Northern Brewers hops (boiling):
1 oz. Tettnnager hops (finishing)
1 pkg. lager yeast (Irish liquid if what I used)
1 cup honey in 1 cup water for priming (or 0.75 cup sucrose)

Procedure:

Lightly crush the black patent and add to 1.5 gal cold water, bring to boil, and leave boiling for 10 minutes. Then remove with a strainer. Add the other malts and boiling hops and continue to boil for 30 minutes. Add the honey and continue boiling for another 30 minutes for a total boiling time of about 1 hour and 10 minutes. Add the finishing hops during the final 1 to 2 minutes of boiling. Pitch yeast when cool (~70F), and bottle about two to three days AFTER fermentation stops. If a second fermentation is desired I would transfer into second fermenter after three days, but then not let sit as long after fermentation ends.

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