Alcatraz porter

Yield: 54 Servings

Measure Ingredient
4½ pounds Barley (pale malt)
4 ounces Wheat malt
8 ounces Munich malt
9 ounces Crystal/Chocolate mixture
4 ounces Black Patent
¼ cup Molasses
1⅝ ounce Cascade Hops (5.8AAU)
\N \N (Bittering)
½ ounce Mt. Hood Hops (3.8AAU??)
\N \N (Bittering)
⅜ ounce Cascade (finish)
\N \N Wyeast English Ale

Add all grains, crushed, to 6qts water at 55C. Wait 30 min. Raise temp to 62C (Added 2qts boiling water) Wait 75 min. Raise temp to 75C. Wait 5 min.

Sparge with 75C water. Bring to boil, add molasses, Cascade, and Mt. Hood hops. Boil one hour. Add finishing hops. Boil 5 min. Cool down in sink.

Add yeast from starter. I recently tasted my all-grain porter against Anchor's and the big thing I notice was Anchor Porter is thick, creamy.

Mine is low carbonated, but it does not have that creamy feel. This was my first all-grain brew and my first porter. It has a good malt flavor. Next time I would cut back on the hops some. Original Gravity: 1.054 Final Gravity: 1.010 Primary Ferment: 10 days Recipe By : Bryan Gros

From: Ladies Home Journal- August 1991 File

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