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Spicy Ginger Bread Porter

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Spicy Ginger Bread Porter

back to search Back to Search  Style Details 

Beer Style: Robust Porter (12B)
Recipe Type: partial mash
Yield: 5 US gallons

Robust Porter

Description:

Dark brown, almost black, beer with a cream colored head. Very spicy beer. After aging in the bottle for 2 months, much of the bitterness from the spices mellowed out and really made this beer a winner. Early bottles are still good, but the wait is well worth it. This beer would be best brewed around Halloween and enjoyed at Christmas/New Years when it is cold out.

Ingredients:

  • Purchased from Acme:
  • Whole Nutmeg - $9
  • Whole Cloves - $4
  • 2 oz Fresh Ginger - $2
  • Total - $15
  • Purchased from Brewers Apprentice
  • 8 oz 40L Crystal Malt
  • 8 oz Chocolate Malt
  • 4 oz Black Patent Malt- Total Malt Cost $2.81
  • 6 Pounds Amber Malt Extract - $19
  • 1 lb Extra Light DME - $5.50
  • 1 oz Cinnamon Sticks - $2.25
  • 4 Small Muslin Bags - $1.40
  • 1 Large Muslin Bag - $0.75
  • Priming Sugar - $1.10
  • Grommet for Primary Fermenter - $0.25
  • Irish Moss Jar - $1.50
  • 144 Count Caps - $3
  • 1 oz Cluster Hops
  • 1 oz Hallertau Hops - Total Hop Cost $5.50
  • Wlabs English Ale Yeast - $6.50
  • Total - $49.92
  • GRAND TOTAL - $64.92

Additional Instructions

Primary Ferment: 9 Days, but fermentation was mostly complete after
Secondary Ferment: None. The beer was conditioned in the bottle

Beer Profile

Original Gravity: 1.062
Final Gravity: 1.011
Alcohol by Vol: 6.68%
Recipe Type: partial mash
Yield: 5.00 US Gallons

Click to Print Recipe

Procedure:

Steeped Grains at 160 degrees for 45 minutes in about 1.5 gallons of water. Placed pot with lid inside cooler and wrapped in towel. Only lost about 5 degrees over 45 minutes. Washed grains with 2 quarts hot water (about 170 degrees). Total boil was about 2 gallons. Added DME and LME at about 180 degrees and once boil started, added 1 oz Cluster. At 30 and 5 min added .5 oz Hallertau. 20 min to go added peeled and pounded ginger (2 oz), 1 tsp cloves, 1 crushed nutmeg, 6 cinnamon sticks, and 1/2 tsp of Irish moss. All of the spices were added to a muslin bag. The ginger was peeled and then hit with a mallet to allow for more surface contact with beer. Used 5 trays of ice to cool and result was 2 gallons. Filled rest with cold tap water. Got down to 70 degrees that way very quickly. Dry hopped with 2 cinnamon sticks, 10 cloves, 1 crushed nutmeg.

I think that the next time I do this brew, I will dry hop with a little less spice. The nutmeg was a little strong at first but mellowed out. Priming was done with 3/4 cup of dextrose boiled in 1 cup of water for 15 minutes to dissolve and sterilize.

The Wlabs English Ale Yeast was GREAT. Brewed on Tuesday, December 23, 2008 between 12-4. First sign of fermentation was noticed on Christmas morning. Nothing was observed Christmas Eve (around 10 PM)...so ETF (estimated time of fermentation) is somewhere between midnight ant 10 AM. Fermentation was complete very quickly.

Source:

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