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American Porter
I haven't made this one yet. It's an experimental recipe I'm tinkering with. I'm tyring to replicate a typical 19th Century American porter with this recipe. If anyone tries this before I do let me know how it turns out!
| Brewer: | Bill Cain, Jr. | Email: | wcain@ccrtc.com | |||||
| Beer: | American Porter | Style: | Brown Porter | |||||
| Type: | All grain | Size: | 5.50 gallons | |||||
| Color: |
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Bitterness: | 54 IBU | |||||
| OG: | 1.054 | FG: | 1.014 | |||||
| Alcohol: | 5.2% v/v (4.1% w/w) | |||||||
| Water: | Pre-boiled Greencastle, IN tap water with 5 tsp. of yeast nutrient added. | |||||||
| Grain: | 9.00 lb. American 2-row 1.00 lb. British brown 4.00 oz. American black patent |
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| Mash: | 75% efficiency | |||||||
| Use 10 quarts of strike water. Bring this to 165-170F and add grains. Adjust temperature to 155F. Hold there for 90 minutes. Mash out at 170-175F for 10 minutes. Sparge with 3 gallons of 180-190F water. | ||||||||
| Boil: | 90 minutes | SG 1.046 | 6.50 gallons | |||||
| 8.00 oz. Molasses | ||||||||
| Add 1/2 tsp. Irish moss 1 hour into the boil. | ||||||||
| Hops: | 1.00 oz. Cluster (7% AA, 60 min.) 1.00 oz. Willamette (5% AA, 60 min.) |
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| Yeast: | Wyeast #1056 American Ale yeast or Wyeast #1098 British Ale yeast. Possibly White Labs WLP810 San Francisco Lager or WLP008 East Coast Ale yeast. | |||||||
| Log: | 1 week in glass primary. 2 weeks in glass secondary with .50 oz. of Willamette pellets for dry hopping. Bottle and store in refrigerator for at least 4 weeks. | |||||||
| Carbonation: | 2.0 volumes | Corn Sugar: 2.71 oz. for 5.00 gallons @ 60°F | ||||||
Recipe posted 01/12/01.
