For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

Martin's Porter

back to search Back to Search  Style Details 

Martin's Porter

back to search Back to Search  Style Details 

Beer Style: Brown Porter (12A)
Recipe Type: partial mash
Yield: 5 US gallons

Brown Porter

Description:

If this beer doesn't have enough body, you might try substituting unmalted barley for the wheat malt and extend starch conversion rest to 2 hours. Bitterness can be reduced by cutting back bittering hops to 8 AAUs or so.

Ingredients:

  • 3 pounds, 2-row pale lager malt
  • 10 ounces, black patent malt
  • 8 ounces, wheat malt
  • 4 pounds, Scottish light malt extract
  • 12 AAUs, Northern Brewer hops (boil)
  • 1 ounce, Fuggles hops (finish)
  • 3 teaspoons, yeast nutrient
  • Edme ale yeast
  • 1 teaspoon, gelatin finings
  • 1/2 cup, corn sugar (priming)

Click to Print Recipe

Procedure:

Mash-in 3 minutes in 6 quarts of water at 122 degree (strike heat 126 degree). Adjust pH to 5.0-5.5. Protein rest 30 minutes at 131 degrees. Starch conversion 60 minutes at 150-141 degrees (longer is better). Mash out 5 minutes at 168 degrees. sparge with 2 gallons of water at 168-160 degrees. Boil 60 minutes. Add extract, yeast nutrient and bittering hops at start of boil. Add finishing hops 10 minutes before boil ends. Force cool and bring volume to 5 gallons. Pitch yeast.

Source: