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Porter o' Suzle
Just plain rich. Choose an extract from England for more authentic
flavor, such as John Bull. You may also choose to dry hop with whole
hops in your secondary, if you have one. Willamette would be an
appropriate choice.
| Brewer: | A.C. Bigham | Email: | bighamad@pilot.msu.edu | |||||
| Beer: | Porter o' Suzle | Style: | Robust Porter | |||||
| Type: | Extract w/grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 37 IBU | |||||
| OG: | 1.055 | FG: | 1.013 | |||||
| Alcohol: | 5.4% v/v (4.3% w/w) | |||||||
| Grain: | 1.5 lb. American crystal 60L .75 lb. American chocolate .25 lb. American black patent |
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| Steep: | Heat 2.5 gallons of water to 150 degrees. Steep grains for 30 minutes, maintaining this temperature. |
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| Boil: | 60 minutes | SG 1.110 | 2.5 gallons | |||||
| 6.6 lb. Amber malt extract | ||||||||
| 1/4 tsp. Irish moss added with flavor hops (10 min. left in boil). | ||||||||
| Hops: | 1.75 oz. Northern Brewer (8.5% AA, 60 min.) 1 oz. Fuggles (4.75% AA, 10 min.) |
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| Yeast: | British Ale 1098 Yeast | |||||||
| Log: | Primary fermentation at mid-60's degrees (atmosphere). Bottle in 10-13 days, using 3/4 c. corn sugar for carbonation. Store bottles at cool room temperature (65-68) for several weeks. Refrigerate when flavors have smoothed out (at least 2 months). |
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| Tasting: | Let me know if yours turned out to be as much of a treat as mine! | |||||||
Recipe posted 02/07/98.
