High Sierra Stout Porter (Partial Mash) 5 US Gallons

High Sierra Stout Porter
(Partial Mash) 5 US Gallons

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This Homebrew Recipe was added by Zythos on April 17, 1997 at 17:43:17:

Brewing Method: Partial Mash
Yeast: Yeast Lab A02 American Ale
Yeast Starter: 1 pt. starter. Boil 5 Tbsp of LDME in 3 cups of water for 15 min. Ferment at 72 degrees F for 30 hours.
Batch Size: 5 US Gallons
Original Gravity: 1.060
Final Gravity: 1.015
Alcohol Content: 5.8 %
Total Grains: 8.27 lbs.
Color: 54.3
Extract Efficiency: 75 %
Hop IBU's: 42.3
Boiling Time: 60 min.
Primary Fermentation: 7 days at 68 degrees F
Secondary Fermentation: 14 days at 68 degrees F
Additional Fermentation: In bottle - 68 degrees for 4 weeks

Grain Bill:

2.00 oz. DWC Belgian Special-B Malt
2.50 oz. Black Patent Malt
5.50 oz. Chocolate Malt
5.50 oz. DWC Belgian CaraMunich Malt
8.00 oz. DWC Belgian Cara-Pils Malt
6.80 lb. Alexander's Pale Ale Extract

Hop Bill:

0.75 oz. Perle pellets 6.3% AAU 60 min.
2.00 oz. Liberty plugs 2.2% AAU 60 min.
0.50 oz. Perle pellets 6.3% AAU 30 min.
1.50 oz. Liberty plugs 2.2% AAU 30 min.
0.50 oz. Perle pellets 6.3% AAU 15 min.
1.50 oz. Liberty plugs 2.2% AAU 15 min.

Mash Schedule:

Add grains to 1 gal. of bottled drinking water. Raise the temp. of the grains on the stove for 15 min. or until the temp. reaches 155 degrees F. Be careful to stir the quasi-mash without splashing. Cover your pot and put it in a preheated 170 degree F. oven. Turn off the oven! Remove the pot after 45 min. Carefully strain the spent grains through a coarse nylon grain bag into 1 gal. of room temp. bottled drinking water which is waiting in your brewpot.

Brewers Notes:

Adjust the level of wort to 2.5 gal. with water if needed. Bring to a boil and skim off any foam. Add hops as per the above hop schedule. There are a lot of hops in this, so watch the pot carefully. Add 1 Tbsp. (3 tsp.) of irish moss at 15 min. Cool wort in an ice bath for 60 min. Add 3 gal. of bottled spring water to the primary. Strain the cooled wort through a coarse nylon grain bag. There will be a lot of hops and break left behind. Aerate the wort. Pitch the 1 pt. starter into the wort - should be at 75 degrees F. After one week rack to the secondary. Leave the significant trub behind. Top off the secondary to 5 gal. (I use boiled and chilled tap water). After 2 weeks bottle using 3/4 cup of dextrose. Condition bottles at 72 degrees F for 10 days to carbonate. Move bottles back to the are you fermented and condition for 4 weeks. Hopheads may like this brew right away but it improves with aging.