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Beer Style: Brown Porter (12A)
Recipe Type: extract
Yield: 5 US gallons
Description:
This was an extract brew, but contained about 1--1/2 pounds of specialty malts, as well as some coffee. It looks very dark, and smells great.
Ingredients:
- 6 pounds, dark malt extract syrup
- 1 pound, english dry dark malt extract
- 1/4 pound, black patent malt
- 1/4 pound, chocolate malt
- 1/2 pound, roasted barley
- 5 tablespoons, ground Vienna roast coffee
- 1 ounce, Bullion hops pellets
- 1 ounce, Northern Brewer hops pellets
- 2 ounces, Cascade hops pellets
- Porter yeast starter
Beer Profile
Original Gravity: 1.060
Recipe Type: extract
Yield: 5.00 US Gallons
Procedure:
I used Charlie's "step infusion" for the specialty grains, 125 F (20 minutes), 135 (15 minutes), 155 (20 minutes), and 170 (15 minutes). I did a mini-sparge with 170 water and a strainer.
To the resulting wort, I added the extract (syrup and dry). The full boil was about 50 minutes total. 15 minutes, then add 1 ounce Bullion and 1 ounce Northern Brewer, and boil 20 minutes, then add 1--1/4 ounce Cascade and boil 15 more minutes. Then, I added remaining Cascade, steeped 3 minutes, and added coffee, and steeped 1 minute. Cooled the wort in the sink ice bath.
The yeast capsule sat in my fridge for at least a month, but I started it about 40 hours ahead of time, and it was bubbling along nicely by the time I pitched.
Source: Dino Chiesa
