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Mount Vernon Porter
Clone of Potomac River Brewing Co.'s (defunct) "Mount Vernon Porter" as adapted
from the 20 BBL recipe brewed at the original Chantilly, VA, location circa 1997.
| Brewer: | Derek | Email: | DerekT2@msn.com | |||||
| Beer: | Mount Vernon Porter | Style: | Robust Porter | |||||
| Type: | All grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 36 IBU | |||||
| OG: | 1.062 | FG: | 1.016 | |||||
| Alcohol: | 6.0% v/v (4.7% w/w) | |||||||
| Water: | I use the same local water supply (fairly neutral & mildly hard) that the brewery did so I follow their practice of adding: - one tsp. gypsum to the mash - one tsp. gypsum to the sparge water - one tsp. gypsum to the boil |
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| Grain: | 9 lb. 8 oz. American 2-row 1 lb. 4 oz. American crystal 60L 10 oz. American chocolate 2 oz. Roasted barley |
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| Mash: | 75% efficiency | |||||||
| Mash at 154° F for 30 - 60 mins. (depending on conversion) | ||||||||
| Boil: | 60 minutes | SG 1.052 | 6 gallons | |||||
| - At boil: 1.5 oz. Cascade & 1 tsp. gypsum - After 30 min.: add Whirlfloc/Irish Moss - After 45 min.: 1 oz. Cascade & .5 oz. Mt. Hood - At knockout: .5 oz. Mt. Hood |
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| Hops: | 1.5 oz. Cascade (4.25% AA, 60 min.) 1 oz. Cascade (4.25% AA, 15 min.) .5 oz. Mt. Hood (4.25% AA, 15 min.) .5 oz. Mt. Hood (aroma) |
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| Yeast: | Wyeast 1028 (London ale) or Safale S-04 (English ale) | |||||||
| Log: | Ferment at 68° F | |||||||
| Carbonation: | Artificial: 2.5 volumes Priming: for ease I suggest one Cooper's Carbonation Drop per 12 oz. bottle |
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| Tasting: | Adding gypsum to the boil helps this beer drop crystal clear. The finished product should be bitter-sweet with the aroma and flavor of black coffee. |
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Recipe posted 04/30/05.
