Porters

Tina Marie Porter (all grain)
Mocha Porter
Historic Porter
Dog Porter (all grain)
Piedmont Porter (extract)
Coffee Porter (extract)

Tina Marie Porter

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.

Mocha Porter

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!

Historic Porter

9.7 pounds EDME pale malt

.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?).

Dog Porter

Ingredients (5 Gal.):

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.

Piedmont Porter

Ingredients:

3 lb 2 row pale 100% malt exract syrup bulk and fresh

2 lb. dark condensed TN Maple syrup, really dark!

1 lb 120L Crystal malt crushed

1/4 80L crystal malt crushed

0.75 lb chocolate 400L malt crushed

1/4 lb black roast barley

0.75 oz. Bullion for 60 minutes (pellet)

1.0 oz. Kent Goldings for 45 minutes-plug

1.0 oz. Fuggles or Willamette for 30 minutes-plugs

1.0 oz. Hallertauer Hersbrucker for 10 minutes-Plugs

Bring 1.5 gal brewing water to 155F and mash crushed grains for 1 hour at 150F, adding 2 tsps amylase enzyme for the latter 30 minutes. Sparge up to about 3 gallons with water 168F. Dissolve malt extract in the brew pot. Bring to a light rolling boil and add hops as follows:

Strain into 6 or 7gal carboy and QS to 5 gallons with cool or cold brewing water. Allow to cool to room temp before adding liquid ESB or London Special ( or both!) yeast. (65F) When the beer has almost completed fermentation, rack (aseptically) into a 2nd glass fermenter and allow to continue fermenting and settling before racking into a priming tank. This will take a little over a week. Prime with 3/4 cup corn sugar, 1 cup maple syrup or honey before bottling and carbonating. When carbonation is complete, store at cooler temps (40F) for about 1 month before serving. Enjoy! copyright 1997 Jane Pittman

Est OG: 1.059

Est %alcohol 5.9%

Coffee Porter
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.

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