(all-grain)
"I'm a big porter and stout fan, and I think that I finally found the perfect porter
recipe. It has a real full chocolate flavor and is quite creamy smooth."
Ingredients:
9 lbs. American two-row (klages) malt
12 oz chocolate malt
8 oz. flaked barley
1 oz. Cascade hops (for 40 min.)
1 oz. German Hallertauer hops (for 20 min.)
1 tsp. gypsum
Wyeast Munich #2305
3/4 cup corn sugar for priming
Step by Step:
Bring 11 qts. of water to 135° F with gypsum to balance pH to around 5.7. (I have
hard well water to begin with.) Add malts and barley with the temperature around
128¡ F. Hold for a 30-minute protein rest. Bump temperature to 152° F and hold for
one hour. Bump again to 168° F for five minutes. Sparge with 4 qts. of 180° F water.
Boil wort 35 minutes and add Cascades. Boil 20 more minutes and add Hallertauers.
Boil 20 more minutes. Strain out hops and sparge them with 1 pt. boiled water. Pitch
yeast at 62° F. Ferment in primary for seven days and in secondary for six days.
Bottle with corn sugar and 1.5 cups water (boiled for 5 minutes).
OG = 1.054
FG = 1.006