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Beer Style: Robust Porter (12B)
Recipe Type: all-grain
Yield: 5 US gallons
Description:
Here is my all-grain recipe for Sierra Nevada Porter. I got the ingredients and amounts straight from the brewer during a tour there. Dividing by 500 gave me the following recipe.
Ingredients:
- 9.8 lbs of Pale 2row
- 0.4 lbs of Dextrin Malt (American Carapils)
- 0.4 lbs of Crystal 60
- 0.4 lbs of Chocolate Malt
- 0.2 lbs of Black Patent
- about 45 IBU of Perle and Liberty Hops (60,30,15 minutes)
- Wyeast American Ale
Beer Profile
Original Gravity: 1.058
Final Gravity: 1.012
Alcohol by Vol: 6.02%
Recipe Type: all-grain
Yield: 5.00 US Gallons
Procedure:
80 minute mash at 153F.
I brewed this, and after 3 wks in the bottle is it quite good. I currently have a Panel of Expert reviewing it, and when he tries it, we'll know more on how to tweek the recipe. Right now, I would say be careful of the Black Patent, and cut back on the Dextrin Malt to maybe a quarter pound. I think it has a bit too much of a sweet aftertaste. The Front-taste is fine, as is the Hop balance, though next time I want to pull back a couple of tablespoons of the Black Patent for my taste.
For you extract brewers, I would say to use 6-7 lbs of Pale Extract and use all of the specialty grains.
Source: John Palmer