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Beer Style: Robust Porter (12B)
Recipe Type: extract
Yield: 5 US gallons
Description:
Ingredients:
- 6.00 lb. Dark Dry Malt Extract
- 1.00 lb. Crystal 40L
- 0.50 lb. Roast Barley
- 0.25 lb. Black Patent
- 1.00 lb. Honey
- 2-3 measuring cups fresh-brewed espresso (yes, that's right!)
- 2 tsp gypsum
- 1 tsp Brewer's Salts
- 1/4 tsp Irish Moss, 20 min. boil
- 1.50 oz. Nrthrn Brewer 7.5% 40 min
- 2.00 oz. Hersbrucker 2.9% 10 min
- 2.50 oz. Cascade 6.1% 10 min steep
- ale yeast
Procedure:
Crack the specialty grains; Partial mash with grain bag in 2 gal cold water; raise temp. to 155 F for 45 min.; sparge into brewpot with 1 gal 170 water; bring to boil & add malt; bring to boil again and add Northrn Brewer hops; boil for 30 min.; add Hersbrucker hops and boil 10 min.; add Cascade hops, honey and espresso, steep for 10 min. and chill. Strain to fermenter; add water to make 1 gal., pitch started yeast at 78; ferment @ 64-68. Transfer to secondary fermenter after 7 days; let sit in secondary to clarify at least 3 weeks. Bottle with 1/4 cup honey. Age at least *2* months. Patience, they say, *is* a virtue!
Source: David Ashley
