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Woods midnight Porter

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Woods midnight Porter

back to search Back to Search  Style Details 

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

Robust Porter

Description:

A very dark , but medium body porter, nice strong malt notes and a distinct hop flavor that i love, you will get slight hints of roasted caramel malts that add to the flavor but are not over powering ! over all a great drinkable beer !

Ingredients:

  • 9.9 Lbs Dark LME
  • 1.00 Lbs chocolate malt
  • 1.00 Lbs caramel/ crystal malt 80L
  • 0.20 Lbs roasted chocolate malt
  • 2.00 oz Chinook
  • 1.50 oz Willamette
  • 2 tsp vanilla extract
  • one vile american ale yeast

Additional Instructions

Primary Ferment: 7
Secondary Ferment: 3

Beer Profile

Original Gravity: 1.054
Final Gravity: 1.026
Alcohol by Vol: 3.66%
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe

Procedure:

This is a 60 minute boil, I filled the pot with 3 gallons of hot water, I added all of my grains into two different grain bags. i put them in the kettle and brought to boil, I added my hops according to the time specified once the boil began, 2oz chinook for 60 min, 1 oz Willamette for the last 15 min and the last .50 oz of the Willamette the last 5 min of the boil the I stirred the pot regularly, I did not put any of my hops in a grain bag, I strained as much as possible but still left a fair amount of hops in the boil pot.. after the boil and once rapidly cooled to around 74 degrees. i added to the primary fermenter, i then added the 2 teaspoons of vanilla, after I air rated it much I then, took a sample for my gravity readings, 24 hours after the boil I added 1/4 teaspoon of yeast nutrient, on day seven after the boil I added more yeast nutrient and I transferred to a secondary and left all of the extra hops, in the primary, on day 10 after the boil I primed with three quarters of a cup cane sugar and bottled.

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