Beer Style: Robust Porter (12B)
Recipe Type: extract
Yield: 5 US gallons
This beer is a very dark Hybrid Ale/Porter, overtly hop forward and lasting until finish. However it has an nice toasty and chocolate flavor on the palate. Wonderful hop and coffee aromas as soon as the beer is opened and poured. As I said this beer is very dark. It is Brown almost black and has a head almost like Guiness.
Original Gravity: 1070
Final Gravity: 1021
Recipe Type: extract
Yield: 5.00 US Gallons
I steeped all the grains (2lbs in steeping bag) for 30 minutes at around 155-160 degrees in 3 quarts of spring water. Meanwhile I heated an additional 3 quarts of the same water to 180 degrees. After 30 minutes I pulled the grains from the pot and placed them in a colander and then used the additional water to sparge into the brewing pot. I then brought the pot up to a boil and added the 2lbs of dry malt extract and then the 7.5lbs of the liquid extract.
Once the extracts were in, I added a hop bag with 1 ounce of cascade and 1 ounce of northern brewer and set the timer for a 60 minute boil time. I continued to stir so I did not burn the extracts until I knew they were completely dissolved. I kept the boil rolling stirring occasionally. At the 30 minute mark, I added a second ounce of the northern brewer to the boil, and then at the 5 minute mark I added the second ounce of the cascade and 2tsp of yeast nutrient.
Once the boil was complete, I turned off the heat and allowed the wort to cool for awhile. I then transferred the wort into the primary topping up with the drinking water to the five gallon mark. After the wort reached around the 75-80 degree mark, I took the OG hydrometer reading which came out to 1070, and is around what I was shooting for. I then added 2.5tsp of yeast energizer, aerated the wort, then pitched the yeast, dry hopped with the third ounce of cascade and covered the beer. I let beer sit in primary for 5 days then transferred to the secondary, dry hopped an additional two ounces of cascade and let sit for ten more days. Beer fermented at 68 degrees for the entire process. On bottling day, I took the final gravity which came out at 1021. I added the carbonation drops to the bottles which work great, much better than making a sugar solution. and let sit in the bottle for 14 days. The beer tasted great on the first tasting on the 15th day and has since gotten better. One of my favorite homebrews I've made. Good enough to want to share.