Holiday Porter by erik
A brown holiday porter, dark in color but smooth and not too bitter.
Brew History
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brewed Nov 24, 2008 |
Brewed with Nikki. | |
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racked Nov 29, 2008 |
Gravity of 1.038 Right now... Smells good but a little pungent. | |
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bottled Dec 10, 2008 |
1/2 -> Party Pig; 1/2 -> 22 oz. bottles (for gifts!). Final Gravity of 1.031 | |
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tasted Dec 13, 2008 |
The Annual Schloss Christmas party was a great success, partly due to the porter on tap. This is by far my favorite so far; it's smooth and full of body, sweet but easy to drink. Perfect amount of hops. I wish that it had fermented to a slightly lower FG considering how much malt went in, but that's next years problem!! |
Mash Style: Extract
Brew Style: Brown Porter
Ingredients for 5 gallons (19 L):
- 3 lbs Amber Malt
- 3 lbs Dark Malt
Instructions:
This is a straightforward Porter. I tried to use the crushed Brown Malt with a step infusion mash, to some avail, but I'm not sure how consistent my temperatures were, so... Also, the brown malt adds a slightly nutty flavor that's not traditionally porter style, so we'll see if it turns out alright.
Put the Brown Malt in a large grain bag and raise the temperature to 125 degrees F. Rest 20 minutes, then raise to 155 F for 20 minutes. Bring to boil, and remove grains slight before the boil. Make sure to stir and drain the grain bag to get the goodies out, periodically.
Add the Amber and Dark malt extracts and hops (I used 1 oz. Perle and 1/2 oz Saaz because the hops came in 1 oz bags). Boil for 35 minutes, then add the remaining 1/2 oz of Saaz hops and boil for another 15 minutes for a total of 50 minutes. Cool and pitch yeast when it reaches a temperature of below 85 degrees.
Rack to a secondary fermenter when the fermentation has slowed, around 4 days, and bottle 2 weeks after that.
OG: 1.069
FG: 1.031
Percent Alcohol: 5.15%
Inspiration: This was partly from Papazian's Sparrow Porter, and partly from the Holiday and Full Moon porters on brewrecipes.org
url: http://beerrecipes.org/showrecipe.php?recipeid=565