Porters

8# Klages 2-row

1# Munich Malt

1/2# Crystal, 90L

1/2# Chocolate

1/2# Black Patent

1/2# Roasted Barley

1/2 oz. Northern Brewer's, 1/2 oz. Cascades; 10.75 AAU - Boil

1/2 oz. Cascades - Finish (After the boil, while I'm cooling the wort with my immersion chiller)

1 tsp. Gypsum

1/2 tsp Irish moss, last 20 minutes

Pitched w/14 g of Whitbread Dry Yeast, rehydrated in 1/2 C 100F water

This was a marvelous bitter-sweet velvet black Porter.

From: roberts%studguppy@LANL.GOV (Doug Roberts)

From: pms@Corp.Sun.COM (Patrick Stirling)

6.6lb Amber Extract (M&F)

1lb Crystal

1/2lb Chocolate

1/4lb Black Patent (not cracked)

1/2lb Colombian Supremo whole coffee beans

1/4lb cooking chocolate

I can't remember what hops I used, sorry! It's come out well, very full bodied with a very distinct coffee taste and aftertaste. Next time I'll use less. The only problem is that there's no way (that I could think of) of sanitizing the coffee beans. I tossed them into the primary fermenter (a plastic bin), then racked into a 5gal glass carboy after 3 days (leaving the beans and a *lot* of sediment behind. Then I bottled after another 3 weeks with 1/2cup of light dry malt extract. Again, a *lot* of sediment (at least 2"). After a couple of weeks in the bottles I tried it, and it was already fizzier than it should have been! Now, another couple of weeks later, it's a little fizzier still, but not too bad. I plan to drink it pretty fast!

From:Jeremy Bergsman jeremybb@leland.stanford.edu

9.7 pounds EDME pale malt

.5 victory

.8 biscuit

.7 brown

.5 chocolate

.75 British crystal (~60L)

4 pounds California concentrates light extract.

1.6 oz Nuggett (14.5%) @ 60'

1 oz Goldings (5.7%) @ 5'

.2 oz Willamette (?%) @ 5'

Final boil volume=7.2 gallons, OG=1.076.

The high kilned malts were selected as what I had left over from a previous experimental series of beers, not by any deductive process.

This was fermented rather warm for 5 days with WYeast 1007 (European). It was then transferred to a 5 and a 1 gallon fermenter with the following dry hops proportioned up: .4 oz Goldings (5.7%) .2 oz Willamette (4.8%). The 1 gallon fermenter also received some of Yeast Lab's Brettanomyces lambicus.

The 5 gallon was bottled after 16 more days, the 1 gallon after 45 days, at which time it had some odd, hard-looking white colonies on top. FG's were 27 and 26 (+/-2) respectively.

The 5 gallon version was quite estery, probably due to the OG and ferment temp. The 1 gallon was not very estery at all, although you wouldn't mistake it for a bock or anything.

I always thought that Brettanomyces reduced esters eventually, but I looked it up and I couldn't find anything except a statement that they produced esters in lambics (_Lambic_ Brewers Publications). It could be age, might be oxidation (I don't think so) or anything else (fermenter geometry?).

Ingredients (5 Gal.):

4# 2-Row (Briess)

3# Pale (Baird)

2# Munich (german)

1/2# Chocolate

1/2# Crystal 40L

2 oz. Black Patent

2 tsp Gypsum

1/2 tsp Epsom Salts

1/4 tsp table salt

1 oz. N. Brewers (9.5%) 60 min

1/2 oz. Fuggles (4.5%) 30 min

1 oz. Mt. Hood (5%) 5 min

1/4 tsp Irish Moss 15 min

1056 Wyeast American Ale

Water adjusted to Ph 5.6 with lactic acid

Step mashed 30 min @ 131 deg F, 180 min @ 151 deg f

Sparge 4 gal @ 170 deg F

OG 1.060

FG 1.009

Fermented @ 70 deg F (7 days)

Primed 3/4 cup corn sugar plus 1 tsp gelatin

Taste is very rich and chocolaty. Has a punch too.

Good Porter color, nice head, and terrific hop retention in mouth.

Rates:****

Ingredients:

5# DME light

12oz Black Patent Malt

6oz Crystal malt (40*L)

1# honey

10 cups coffee

1oz Northern Brewer hops

2 oz Fuggles hops

Wyeast 1048

1tsp. gypsum

2tsp. Irish Moss

3/4 cup priming sugar

Steep grains for about 1 hour at 150*-170*. Remove grain bag (or strain grain out of wort). Bring wort to boil, add extract, coffee, and N. Brewer. Boil steadily for 1 hour. Add 1oz Fuggles and Irish Moss at 15 minutes from end. Add 2nd oz Fuggles as 2 minutes from end. Remove from heat.

Add water to raise wort to 5 gallons. Cool to about 78*. Pitch yeast

O.G. = 1.054

F.G. = 1.012

Primary fermentation lasted about 2 weeks. Secondary lasted about 10 days.

This is a pretty dry porter. If you do not like that, you could get rid of the gypsum. I loved this brew, and I will make it again.

Rates:***

From: Vince , (VSCARLAW@aol.com) Ingredients for 5 gallons:

1 lb. Chocolate malt

3 lbs. Light Malt Extract

3 lbs. Amber Malt Extract

1oz Northern Brewer (60 min)

1oz Northern Brewer (30 min)

1oz Fuggles (15 min)

WYEAST LONDON ALE

Steep Chocolate malt grains at 150 degrees for 30 minutes in two gallons of purified water. Then add Extracts and return to boil, add one dose of northern brewer, add second dose 30 min later, add fuggles after 15 min and boil for 15 min. TOTAL BOIL TIME IS ONE HOUR WITH HOPS.

Rates:****

From: Butch Gallagher, (butch@funyfarm.org)
Ingredients for 5 gallons:

12 oz Crystal Malt 20l

7 oz unmalted black barley 500 l

7 oz chocolate barley

4 oz munich Malt

4oz domestic light roast 300L

2 ears of dried sweet corn (yes that is what I said!)

all of the above were crushed with my rolling pin and added to 3.5 gallons of cold water , bring to a boil!remove grain bag 1 min. into boil. then .... add to your boil

7 lb Dark Malt extract

6 oz corn sugar

2" brewing licorice

1 cup of the darkest honey you can lay your hands on ask your local bee keeper

1 cup of molasses

1 cup Dark brown sugar ( have you figured out yet what the gravity is on this mix?)

2 tbsp spruce essence

1 oz eiroca hops Alpha 14.10 boiling

1/4 tsp Irish Moss (last 15 minutes)

@ 10 min remaining add

1/4 oz Yakima Kent Goldings hops

total boil time is 45 min

sparge in to chilled water ( i did not have a wort chiller when I did this one last) Pitch your Champagne yeast ( pre disolved about 40 min.ago)when the temp on your 5 gallon glass reaches around 80'f

og @ 6o ' f 1.063 racked to secondary at 7 days gravity 1.012 set in secondary for 28 days fg 0.995 bottled with 1/2 cup of honey . My best yet !!!!! p.s. I use well water

Rates:****

Cherry Porter
From: C. Kotuby, (ckotuby@yahoo.com)
Ingredients for 2.5 gallons:

12 oz. Maris Otter Pale Malt

6 oz. Chocolate malt

6 oz. 60L British Crystal Malt

4 oz. Victory Malt

3 oz. Black Patent malt (from Maris Otter Pale)

3 oz. Flaked barley

1 lb Amber Malt extract

1/2 lb Wheat Malt extract

3/4 ounce Northern Brewer Hops (boil)

1/2 oz Fuggles Hops (finish)

5 lbs. Cherries, lightly crushed

1 packet ale yeast (Munton?s)

1/4 tsp Irish Moss

Bring 1.25 gal brewing water to 155F and mash crushed grains for 30 minutes at 120F, 15 minutes at 150F, and 15 minutes at 160F. Sparge with .75 gallon of water at 168F. Dissolve malt extract in the brew pot. Bring to a light rolling boil and add Northern Brewer Hops. After 30 minutes add half of Fuggles. After 50 minutes add rest of Fuggles and irish moss.

After 1 hour boil, turn off the heat, and immediately add the fruit. Allow mixture to steep for 15 minutes in covered kettle, transfer entire mixture to primary, and then top up to 2.5 gallons with cold brewing water. Allow to cool to room temp before adding yeast.

After 1 week in primary, rack into carboy and allow to continue fermenting and settling before racking again. After 1 week in secondary, prime with 1/4 cup honey (boiled with 1/4 cup water) before bottling, allow to carbonate for two weeks at room temperature, and store at cooler temps (40F) for about 2 weeks before serving.

Rates:***