Yield: 54 Servings
|4½ pounds||Barley (pale malt)|
|4 ounces||Wheat malt|
|8 ounces||Munich malt|
|9 ounces||Crystal/Chocolate mixture|
|4 ounces||Black Patent|
|1⅝ ounce||Cascade Hops (5.8AAU)|
|½ ounce||Mt. Hood Hops (3.8AAU??)|
|⅜ ounce||Cascade (finish)|
|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