Back to Search
Back to Search
Beer Style: Brown Porter (12A)
Recipe Type: extract
Yield: 5 US gallons
Description:
I wanted a very basic porter recipe but I wanted to make it unique with a few additives.
Good classic porter taste with just a hint of chocolate, slightly sweetness, and a bitter coffee after taste. Has a very good aroma and the added things are a nice hint without being over baring.
Ingredients:
- Grain Bill
- 3.3lb Mutton's DME
- 3.0lb LME
- 0.5lb brown malt grain 65L
- 0.5lb caramel/crystal 60L
- 0.5lb chocolate malt 350L
- Hop Bill
- 1.0oz Challenger pellets (60 min)
- Adjuncts
- 1.5oz 100% Nestle's Cocao
- 8.0oz lactose
- 3.0oz Mocha Coffee whole beans
- Little under 3.0oz of sucrose for bottling
Additional Instructions
Boil: 60 MinutesPrimary Ferment: Two weeks
Secondary Ferment: None but could have to reduce sediment build up
Beer Profile
Original Gravity: 1.060
Final Gravity: 1.020
Alcohol by Vol: 5.5%
Color SRM: 26 Color Sample
Bitterness IBU: 20.5
Recipe Type: extract
Yield: 5.00 US Gallons
Procedure:
-Put 3gal of water in my 4gal pot
-Crushed grains and coffee and placed in Muslim socks (1lb per bag)
-steeped grains as water temp rises and held at 150deg F for 15-20min (people might critize but it turned out fine)
-remove grains, drained but do not press
-brought a small amount of water to a boil to dissolve cocoa and lactose
-bring mash to 170 (maintain) and added DME, LME, and bittering hops
-wait for the hop break to start 60min boil time
-added cocoa mix
-fermented in a dark space at 72deg for about two weeks when it stopped bubbling
-used about 3oz of table sugar for bottling
-yeilded 47 bottles with a lot of settlement in the carboyd
-careful because one bottle broke in my kitchen cabinet while bottle fermented
-tasted okay after a month but 4 months is ideal
Source: UhlCraft
