My Favorite Honey Porter

Source: Russ Schreiber
Recipe added: 09/30/98
Email: Brewer1155@aol.com

This recipe is my attempt to replicate one of my favorite porters, Sam Adams Honey Porter. The first time I brewed this one, I added 1 lb. of honey, which was way too much! Over the past few years it was refined to what you see now, and it's pretty damn close.(maybe a little less chocolate malt next time)

Specifics

Recipe type: All Grain
Batch Size: 5 Gallons
Starting Gravity: 1.050
Finishing Gravity: 1.012
Time in Boil: 70 Minutes
Primary Fermentation: 6 days @ 65F in plastic
Secondary Fermentation: 10 days @ 65F in glass

Ingredients:

10 lbs. 2-Row Klages Malt
8 oz. Crystal 90L Malt
4 oz. Chocolate Malt
8 oz. Honey (added last few minutes of boil)
1 tsp. Gypsum
0.5 tsp. Irish Moss (added last 15 minutes of boil)
1.5 oz. Fuggles hop pellets (60 minutes)
0.5 oz. Fuggles hop pellets (end of boil)
Wyeast 1098 (1 qt. starter)

Procedure:

Add crushed grains to 2.75+/- gallons of 174F water to stabilise mash temp. around 152F, and hold for 60 minutes. Add 1.6+/- gallons of boiling water to bring temp. up to 170F, and hold for 15 minutes. Sparge with 3 gallons of 175F water. Boil for 10 minutes ,then add bittering hops, continue boil for 60 minutes, turn off heat and add aroma hops, cover and let rest for 15 minutes. Cool to pitching temp. (65-70F) as quickly as possible and pitch yeast starter. Top up fermenter with boiled and cooled water to 5.25 gallons.

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