Porter
Recipe Notes:
Dennis Corrigan won the SFH Apr 2002 Styles competition with this one.
Recipe Specifications
| Batch Size (Gal): |
5 |
| OG: |
1.061 |
| FG: |
NS |
| SRM: |
34 |
| IBU: |
38 |
| Boil Time imin) |
60 |
| Efficiency (%) |
75 |
NS = Not Specified
Grains & Adjuncts
| Grain | Amt | Pct |
|---|
| 2-row Pale malt |
8 lbs |
72.7% |
| Munich malt |
1 lbs |
9.1% |
| Crystal 10L malt |
1 lbs |
9.1% |
| Chocolate malt |
0.5 lbs |
4.5% |
| Black Patent malt |
0.5 lbs |
4.5% |
Hops
| Hop Name | Amt | AA (%) | Time (min) |
|---|
| Northern Brewer (plug) |
1 |
8 |
60 |
| Cascade (plug) |
0.5 |
6.5 |
15 |
| Cascade (plug) |
0.5 |
6.5 |
0 |
Additional Ingredients
1 tsp Gypsum in mash
Yeast
Wyeast 1275 yeast
Process Details
Used a temperature-controlled mashing procedure: Combine grains and gypsum with 3 gallons of 131°F water and let stand for 30 minutes. Raised temperature by adding 1.5 gal of 199°F water. Continue with starch conversion at 149°F for 20 minutes. Raise temperature to 158°F and hold until iodine test indicated complete conversion. Sparged with 4-5 gal of 167°F water. Brought wort to a boil and added boiling hops. Continued boil for 1 hour. Added finishing hops during the final 2 minutes of the boil. Cooled the wort and pitched the yeast.
Fermentation Details
Fermented for two weeks and bottled.