Monster Media 1993 #2/Image.iso/health/beerrec.zip/PORTR1.REC

Text File | 1993-07-10 | 13KB | 354 lines

Lunar Porter Gary Foster 71071,3163
Puppy Porter Rich L./Midlothian/IL 76117,415
Rye-tgheous porter Dan Fink 76424,3373
ANY PORTER IN A STORM Matt Pelletier/Maine 70363,2243
HEAVY HOG PORTER james kuehn 76164,3340
PROCRASTINATION PORTER Jim Nolan /Albany,NY 76176,1732
ANCHOR PORTER CLONE Jim Cobb 76307,3665
STEROID PORTER (PORTUS ROBUSTUS) Rob Nelson (WA) 70206,1316
Great Ball's o' Fire Smoked Porter David Smith/OH 72320,275
FULL-BODIED PORTER Nelson Goforth 71540,2446

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Fm: Gary Foster 71071,3163

     If you'll remember, a while back I was pestering everybody for
recommendations on a porter recipe, and I ended up going out in left field
with one of my own (always more satisfying that way! <G>)  Anyway, I
popped the first bottle yesterday, and it was wondermous, so I figured I
should share the recipe with everybody that helped me formulate it:

Lunar Porter (low gravity and black as night)
------------
1 can John Bull Dark extract
3 lbs of Laaglander Dark DME
2 lbs dark Crystal Malt
1 lb  Chocolate Malt
1/4 lb Black Patent Malt
4 oz Malto-dextrin powder
2 oz Bullion pellets (boiling)
1 oz Fuggles pellets (finishing)
1 oz crushed cinnamon bark
1 pack Glenbrew ale yeast

O.G. -- 1.037 (still haven't figured out why it was so low)
T.G. -- 1.010

Add grains to 2 1/2 gallons cold water, raise heat, remove grains at 190
degrees.  (I used a bag made from sterilized chopped-up nylons.  Worked
great, irritated my girlfriend.<G>)  Add extract and DME, bring to a boil.
Add malto-dextrin, 2 oz Bullion hop pellets, boil for 50 minutes, add
cinnamon bark.  Boil 5 more minutes, add fuggles pellets, and boil for 5
more minutes.  Chill, sparge, top off, and pitch hydrated yeast.  Transfer
to secondary when Krausen drops, fermented for 10 days total.  Prime with
1 cup of DME and bottle.

The flavor is nice and roasty, with a good malt undercurrent.  It is also
pretty darn near opaque.  Next time I brew this, I will probably add some
ginger to see what that does to it, and add a third round of hops, after
the heat is turned off.

--------------------------

Sb: Puppy Porter
Fm: Rich L./Midlothian/IL 76117,415

Here is a recipe that I developed that went over real well at the last BOSS
meeting.  Generally, the recipe contains the left over grain I had laying
around the house.  That's why the yeild is only 3 1/2 gallons and the amounts
are kinda wierd.

Puppy Porter and PuppyMint Porter

1 lb 5 oz  Ireks Pilsner Malt
1 lb      Munich Malt
2 lb 7 oz  English Pale Malt
1/2 lb    Cara Pils Malt
1 lb      Dark Crystal 120L
1 lb      Chocolate Malt
1/2 lb    Wheat Malt
2 oz      Hersheys Unsweetened Bakers Chocolate (2 squares)
3/4 oz    Brewers Gold pellets 60 mins
1/2 oz    Fuggle Pellets 15 mins
1/2 oz    Fuggle Pellets 10 mins after boil

Mash in  120 30 minutes
         140 1 hour
         150 1 hour
Mash out 168 10 minutes

Add Chocolate at start of boil to disolve.  Bottled at 3/4 cup priming rate.
For PuppyMint Porter I tried 2 drops of McCormick Peppermint Extract to each
bottle of a six pack. ABSOLUTLY FANTASTIC!!!  I'm gonna have to open a few
more bottles and "spice" them.

--------------------------

Fm: Dan Fink 76424,3373

Well, I kegged up a batch of rye-tgheous porter that I made two weeks ago --
tasted great!  Just what I expected.  The malted rye (a new product a maltster
sent us to try) added a thick, creamy, smoith body to the brew.  It's crystal
clear, so the rye caused no clarity problems.   Charlie had a horrific stuck
mash when he used the rye malt (30%) so I cut back the rye percentnage.  Mine
didn't stick, but my lauter-tun design has always been less prone to sticking
than cp's.  Here's the recipe (it's completely true to style, but  I like the
taste!) : (makes 10 gallons)

14# Baird British 2-row pale malt
2# crystal malt
2# rye malt
1.5 # black patent malt
1 # chocolate malt
20 HBUs Eroica (boil)
1 Oz. Mt. Hood (flavor - 10 min)
2 Oz. Willamette (finish)
1 pint Walnut Brewery ale yeast slurry

Mashed everything 90 minutes at 155 F.  Sparged to get 11 gallons.  Boiled one
hour.  Cooled with immersion chiller, pitched yeast slurry at 60 degrees F.
Fermented at 60 for two weeks, kegged.   OG = 1.051  TG = 1.016
Dan

--------------------------

Fm: Matt Pelletier/Maine 70363,2243

ANY PORTER IN A STORM

If you want to try a different porter, here's one I adapted from CPs
"Tumultuous Porter" in TCJOHB:

                1 lb. crystal malt
                1/4 lb. black grain malt
                1/4 lb. roasted barley
                5 1/2 lb. unhopped amber malt extract syrup
                        (would not hurt to use 6.6 lb.)
                1 1/2 oz cascades (boiling)
                1/4 oz saaz (finishing)
        Adjuncts {EGAD!}
                2 cups corn sugar
                1 cup brown sugar
                1 cup blackstrap molasses
                2 oz. freshly grated ginger root
                2 tsp gypsum (my water is fairly soft)

Crush grains, add to 1 1/2 gallons cold water, bring to boil and immediately
remove grains.  Add malt extract, adjuncts and boiling hops and boil for 60
min.  Add finishing hops and immediately turn off heat.  Allow to cool 15 min,
add to cold water in carboy and top up to 5 gal.

Could be improved by doubling the ginger root- nice flavor but not enough of
it.

OG: 1.055   FG: 1.016

Believe it or not, it was ready 1 week after bottling.
According to CP, these are all traditional ingredients for Porter.

--------------------------

Fm: james kuehn 76164,3340

HEAVY HOG PORTER

I just finished tasting my latest effort at homebrewing and since it
didn't taste too bad I thought I'd share it with y'all.

1/2 lb Black Barley
1/2 lb Black Patent Malt
1/2 lb Dark Crystal Malt
1 can (3.3 lbs) John Bull Dark Extract
2 (6.6 lbs) Yellow Dog Extract
1 Burton Water Salts
1 oz Chinock hops (12.2 HBU's)
1 oz Perle hops (7.4 HBU's)
1 oz Tettnanger hops (4.2 HBU's)
WYeast London Liquid Ale Strain #1028

Put the grains in the water with the Burton Water Salts and heat to 170
degrees.  Remove the grains and bring to a boil.  Add the extracts and
when a boil is again achieved, add half of the Chinock and Perle hops.
Add the remaining Chinock and Perle at about 30 into the boil.  After one
hour remove the wort from the heat and add the Tettnanger hops and cover.

OSG - 1.062
FSG - 1.020

I racked to the secondary after about 3 days and bottled after two weeks.
This brew has a slightly bitter taste but not overpowering.  I brewed this
at the same time I'm rebuilding my '79 Harley Sportster (hence the name
<g>).  It is pretty good right now but it should be even better after it
ages a month or so.  Hopefully about the same time I get my bike back on
the road.  I'm not really sure if this is technically a Porter but that is
what I had in mind when I made it.

--------------------------

Fm: Jim Nolan /Albany,NY 76176,1732

PROCRASTINATION PORTER

For a beer that had several things done wrong it came out pretty good.

 2.5 # Chocolate Malt
 0.5 # Black Patent Malt 6
 .0 # Laaglander Light DME
  3 oz 4.9% Cascade (Boil)
 1/3 oz 3.8% Tettenger (Finish)
 1 tsp Irish Moss

Grain was crushed and then steeped for about an hour and a half at 160 degF.
in 3 gallons water.  2 Gallons of water and the DME was added.  Brought to a
boil and the hops added.  The moss was added at 1/2 hour.  The finishing hops
were added as the heat was removed.  An imersion chiller was used. Pre-started
Edme ale yeast was pitched.  OG = 1.059.  FG = 1.028.

It's still a little young now, but it has a strong, roast taste, with the hops
showing through.

--------------------------

Fm: Jim Cobb 76307,3665

ANCHOR PORTER CLONE

1 pak          Wyeast London Ale
7 lbs          x-dark dried malt extract
2 tsp          gypsum
1 lb           Black patent malt
1 cup          Roasted barley
2 cups         Flaked barley
2 1/2 oz       Fuggles (bittering)
1/2 oz         Fuggles (finishing)

Starting gravity 1.060
Terminal gravity 1.013

I crunched the grains and put them in 2 grain bags. I steeped at 150F for 35
mins, removed and then added the DME. Once boiling I added the bittering hops
and tossed the finishing hops after 1 hr. when I turned off the burner. This
brew was quite drinkable after only 10 days. I bought a six of Anchor Porter
and find that the Anchor product has slightly more hops flavor, or perhaps a
different finishing hops. I am now tearfully examining my rapidly depleting
stock and plan for the next batch...

--------------------------

Fm: Rob Nelson (WA) 70206,1316

STEROID PORTER (PORTUS ROBUSTUS)

Although some would claim that SNP is closer to a stout than a traditional
porter, here's a recipe that comes pretty close:

Steroid Porter (Portus Robustus) All Grain.

Prepare yeast starter. Pop Wyeast 1028 T-3, Pitch into .5cup DME in .5gal
water. Hope for full bloom on pitch day.

Grains: 6# Klages, 3# Brown malt, .75# Chocolate, .25# Black patent, .75#
Marris Otter Crystal 30, 1oz roast wheat.

Mash Schedule: Strike all grains except crystal in 3.5gal soft water to which
I added .5 tsp gypsum and .5 tsp un- iodized salt. Stabilize at 135 for 30
minutes and bottom heat to 155 for 60 minutes. Add crushed crystal malt and
stir like mad and s-l-o-w-l-y raise to 170 and hold for 20. Sparge to collect
6.5 gal.

Boil and Hops: Boil 30 minutes. Add .75oz Northern Brewer (pellet) and .5oz
Kent Golding (plug) and .2 oz Nugget. After 45 minutes, add .5 oz Kent
Goldings and .5 tsp Irish Moss for last 15 minutes. Chill and pitch.

Fermentation: OG 1.055 ferment at 65 degrees (glass with blowoff) for 5 days.
Rack and ferment another week. Bottle with .75 dextrose to prime. Terminal
gravity 1.019. Those who have tasted it say it is very accurate to style if
just a bit strong (hence the name). The head is strong, tan and rocky. Taste
is similar to SNP but the hops come from behind, not in front. If it fares
well in the first round of the the nationals, I'll be pleased.

--------------------------

Fm: David Smith/OH 72320,275

SMOKED PORTER

I just brewed this three weeks ago and just tested it out.  It didn't get very
smokey, but it sure is a good porter.  The combination of mild ale malt and
chocolate gives a nice opaque brown beer without the ashy flavors that can
come from black patent malt.

Great Ball's o' Fire Smoked Porter

NOTE:  3.5 gallon recipe

2 pounds Munton and Fisson mild ale malt, soaked 20 minutes and smoked
   for 1 hour over appliewood chips and charcoal, then dried for 30 minutes in
   350 F oven
3 pounds M+F mild ale malt
1-1/2 pounds Klages 2-row malt
1 pound light crystal malt (40 Lovibond)
1 pound chocolate malt

1/2 ounce Northern Brewer hops (alpha acid = 6.8%) (60 minutes)
1/2 ounce Northern Brewer hops (alpha acid = 6.8%) (30 minutes)
1/2 ounce Cascade hops (alpha acid = 5.6%) (30 minutes)

Wyeast London Ale yeast

OG = 1.055, IBU's = 42

Mashed in at 150 F in 2.5 gallons water, raised temp to 158 and mashed 60
minutes.  Raised temp to 165 F for 5 minutes and sparged in drilled bucket
sparger until 4 gallons of runoff was collected.

Boiled runoff with first hops for 30 minutes, then added remaining hops and
boiled 30 minutes more.  Chilled with immersion chiller and poured into 5
gallon carboy.  Pitched with yeast starter and fermented 12 days at 65 F.
Bottled with 1/2 cup cane sugar in 1 pint water.

You may publish this freely as long as you credit me as the source.

David L. Smith, Kent, OH

--------------------------

Fm: Nelson Goforth 71540,2446

FULL-BODIED PORTER

Here's  a full bodied porter from the book, with a credit at the end as well
as the ISBN number, for folks who would like to order the book from their
local bookseller.

#60 Younger's XXXP Export Porter (1841)       O.G. 1100
-----measurements are _per gallon_-----

3     lb Pale Malt
1 3/4 lb Brown Malt
2 3/4 oz Black Malt or 3 1/2 oz Roast Barley
3     oz Fuggles or Goldings

The book recommends for this ale an older method of brewing, by which is
produced a strong ale as well as small beer. You can find some detail of this
method in my posting (sorry, I've forgotten the file name but you can search
by my ID, or maybe the keywords history, historical or British) concerning the
making of ale in Britain in 1700.
 Basically, you make a very thick mash, then sparge slowly, the book says,
until the OG is about 15 below the OG intended (in this case 1085). Boil this
wort with the hops to reach 1100.
 Now, sparge the mash again to make a wort of 1040 or so. This is the beer you
will drink next month. The 1100 ages for a year!
 You can do some combining and boiling of worts and whatnot to avoid the small
beer, but it sounds like a good idea to me.
 To make a version of this porter that matures more quickly by using Carapils
instead of Brown Malt.

from _Old British Beers and How to Make Them_, by Dr. John Harrison and the
Members of the Durden Park Beer Club (1991, The Durden Park Beer Circle,
London, 47pp, bib., ISBN 0 9517752 0 0) A delightful book for lovers of
British ale, lots of history, recipes and detail. About $7.