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Honey Shorter Ports

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Honey Shorter Ports

back to search Back to Search  Style Details 

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

Robust Porter

Description:

A smooth Porter with just a touch of honey. It don't suck. :-)

Ingredients:

  • Briess CBW, Porter 1 bag (3.3 lb)
  • Plain Amber DME 1 bag (3 lb)
  • Crystal Malt, 120L ½ lb
  • Roasted Barley ½ lb
  • Chocolate Malt ¼ lb
  • Honey Malt ¼ lb
  • Perle leaf 1 oz bittering hops
  • Fuggle leaf 1 oz flavoring hops
  • Burton Ale Yeast WLP (Liquid)
  • Irish Moss ¼ tsp

Additional Instructions

Primary Ferment: ~5 days
Secondary Ferment: 7-10 days

Beer Profile

Original Gravity: 1.086
Final Gravity: 1.012
Alcohol by Vol: 9.69%
Recipe Type: partial mash
Yield: 5.00 US Gallons

Click to Print Recipe

Procedure:

•Steep grains at 155 for 60 minutes.
•Mash out at 170 degrees for 15 minutes.
•Pull grain, pour wort in to pot and bring to boil for 15 minutes.
•Remove from heat and add Briess CBW Porter and Amber DME.
•After boil resumes add 1 oz of Perle and hold for 45 minutes.
•Add 1 oz of Fuggle and ¼ tsp of Irish Moss and hold for 15 minutes.
•Remove pot from heat and add small jar of honey.
•To cool wort add 3 gallons of ice water (just starting to freeze) to carboy.
•Add hot wort to carboy through a strainer.
•Add 1 more gallon of cold water to carboy to make 5 gallons total.
•Temp of wort should be ~75 degrees.
•Take original specific gravity reading
•Pour Burton Ale yeast in to wort
•Place stopper and air lock on to fermenter.
•After ~5days or initial fermentation has subsided rack to secondary.
•After 7-10 days in secondary take final gravity reading and
•Rack to bottling carboy if ready.
•Add ¾ cup of Dextrose to 1 cup of water and boil.
•Let cool and add to bottling carboy.
•Bottle and wait 10 days.
•Enjoy the fruits/honey of your labor!!!

Source:

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