From the HBD Archive
From: Martin A. Lodahl <pbmoss!mal@hplabs.HP.COM>
Subject: Porter Recipe
Date: 1989-10-09 23:20:30 GMT

Some weeks ago I promised (threatened?) to publish my recipe for the
Porter I then had in the fermentor, if it turned out reasonably
well. It did. Here's the recipe:

For a sweet, dark porter, best served warm on a cool afternoon.

3 lbs 2-row pale (lager) malt
10 oz black patent malt
6 oz crystal malt
4 lbs Australian dark (bulk) malt extract
11 AAU Northern Brewer hops (8%)
Doric yeast
1/2 cup corn sugar (priming)

Mash water: 6 quarts.
Mash-in at 131-122F, stir 3 minutes.
Mash pH 5.0-5.5; adjust with calcium carbonate or gypsum.
Protein rest: 131-120F for 30 min.
Starch conversion: 155F for 60 min.
Mash-out: 168F for 5 min.
Sparge: 2 gallons at 168-160F.
Boil: 60 min.
Hops: one addition at start of boil.

The result is sweet, but very tasty. My next batch of Porter will
be somewhat drier, trending toward stout. Changes will include
using a less sweet extract (Scottish light), dropping the crystal
malt altogether, bumping the bittering hops up a point, adding an
ounce of Fuggles 10 minutes before the end of the boil for finish,
and going to Edme yeast, which I believe to be more attenuative.
I'm also toying with the idea of adding 8 oz of wheat malt to
improve the less-than-impressive head, which is the only real defect
this beer seems to have, IMHO. Enjoy!
- Martin

= Martin A. Lodahl Pac*Bell Minicomputer Operations Support Staff =
= pacbell!pbmoss!mal -or- mal@pbmoss.Pacbell.COM 916.972.4821 =
= If it's good for ancient Druids, runnin' nekkid through the wuids, =
= Drinkin' strange fermented fluids, it's good enough for me! 8-) =

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