All grain porter

Yield: 1 Servings

Measure Ingredient
8 pounds American 6-row (Klages)
\N \N Malt
1 pounds Munich malt
½ pounds Crystal malt (90L)
½ pounds Black patent malt
½ pounds Chocolate malt
½ pounds Roasted barley
1 teaspoon Calcium carbonate
1 ounce Northern Brewer hops (boil)
½ ounce Cascade hops (boil)
½ ounce Cascade hops (finish)
\N \N Whitbread ale yeast

Use Papazian's temperature-controlled mash procedure. Sparge and boil. This recipes is based on Papazian's "Silver Dollar Porter." I suspect the difference in quality between this batch and an extract batch is going to be the difference between fresh-brewed coffee and instant. The wort had a much better hot and cold break than I've ever experienced using extracts, and it tasted better too. Original Gravity: 1.051 Recipe By : Serving Size:

From: Ladies Home Journal- August 1991 File

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