A Mild Porter
Description
A mild dark porter, suitable for cold nights when you've
worked much too hard. Relatively easy to make, full bodied, but
not as heavy as many porters. Recipe makes 5 gallons (approx 2
cases).
- 3 lbs Briess Amber Malt Extract
- 3 lbs Briess Dark Malt Extract
- 1-2/3 lb Crystal Malt - 30 degree lovibond - crushed
- 6 oz Black Patent Malt - crushed
- 1/4 lb Chocolate Malt - crushed
- 1 pkg Wyeast British Ale Liquid Yeast
- 2 oz Cascade Hops - pellet
- 1 oz Cascade Hops - pellet - last 15 min of boil
- 1 Tblsp Gypsum
- 1 pinch Irish Moss (last 10 min of boil)
- 2/3 cup Corn Sugar (Priming)
Instructions
- Combine 3 gal water, grains and gypsum. Bring to a boil.
Once boiling, remove grains, then add 2 oz Cascade hops
and Briess liquid malt extracts to the pot.
- Boil for about 30 minutes. Add third ounce of Cascade
hops and Irish Moss during last 10-15 minutes of the
boil.
- Cool wort to room temperature using either a wort chiller
or by adding cold water. Top out fermenter to 5 gallons
with pure water, and ferment for 4 days. (I use a 5 gal
glass carboy for fermentation and 1 inch blowout tube to
get rid of excess krausen).
- Rack to secondary fermentor (glass) for an additional 5
days of settling. I usually add one package of clear
gelatin dissolved into a pint of water at this stage to
aid in clearing the beer. I also dry hopped this beer by
adding 1/2 oz of Tettnang hops to the beer a few days
before bottling.
- Bottle into sterlized bottles. I siphon the beer into a
seterilized glass container, and mix in approximately 2/3
cup corn sugar to the container before bottling. (Note:
Use much less corn sugar if you are kegging your beer).
- I tasted this beer after approximately 3 weeks, and it
was slightly dry at this time. Peak flavor was reached
after approximately 7-8 weeks.
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