Calebs Creek Historical Porter

Source: Ricky Sheaves
Recipe added: 08/15/98
Email: rsheaves@dttus.com

This is a slight twist on a 1868 Porter Recipe taken from G.S. Amsinck. The twist lies in the use of a dry hop in the secondary, and really puts a modern spin on this classic style.

Specifics

Recipe type: All Grain
Batch Size: 5.5 gallons
Starting Gravity: 1.061
Finishing Gravity:
Time in Boil: 60 minutes
Primary Fermentation: Until kraeusen falls back in
Secondary Fermentation: One week

Ingredients:

Grain Bill (assuming 71%
extraction efficiency)
********************************
Pale 10.25 lbs.
Brown(Smoked) 2.75 lbs.
Black 0.75 lbs.
--------------------------
13.25 lbs.
Hops Schedule (Pellets)
********************************
60 mins. 2.5 oz.
E. Kent Goldings
4.5% A.A.
Dry Hop 0.5 oz.
E. Kent Goldings
4.5% A.A.
Target I.B.U. 43

Procedure:

Treat water to emulate a good, hard London type. Mash at 154 F until conversion is complete. Sparge at 170 F. Use a good British ale yeast, preferably with clean, fruity notes and high attenuation. Ferment at around 68 F and rack to secondary when kraeusen falls back in. Add dry hops to the secondary for about a week. To make brown malt - put pale malt on a foil-lined cookie sheet and heat in oven at 450 F for about 30 or 40 mins. Check the color of the endosperm every few minutes for a full buff color. Smoking is optional, but really adds a lot of flavor to this recipe. To try it, fire up your *clean* gas grill and get the coals as hot as possible. Then kill the gas and lay some oak or hickory chips down on the coals. Close the lid and let the brown malt lay on a screen on the top shelf for about 45 mins. Mmm, mmm, good!

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