A classic English style, which at one time almost disappeared from the brewing world, was just too delicious to vanish. Utilizing black and chocolate malts instead of roasted barley brings forward a sharp bitterness that mingles with malty sweetness that is most desired in porters. Brew this beer in the beginning of February and enjoy it later the same month.
Photo © Luca Cerabona via Flickr CC
A classic English style, which at one time almost disappeared from the brewing world, was just too delicious to vanish. Utilizing black and chocolate malts instead of roasted barley brings forward a sharp bitterness that mingles with malty sweetness that is most desired in porters. Brew this beer in the beginning of February and enjoy it later the same month.
Photo © Luca Cerabona via Flickr CC
Ingredients:
- 9 lb Maris Otter (fine with US Pale Ale malt, too)
- 1 lb British Medium Crystal (Domestic 40-80L is fine, too)
- 1 lb British Pale Chocolate Malt (12 oz Regular British or US Chocolate is a fair sub)
- 8 oz Belgian Aromatic Malt (Melanoidin Malt works equally well)
- 8 oz British Extra Dark Crystal Malt (or Domestic 120L)
- 4-8 oz Carafa Special II (8 will make pitch-black, 4 will make more of a traditional garnet-to-black porter color)
- Hops Amount & Type of Hops, %AA, time in boil
- .75 oz Columbus/Tomahawk/Zeus 16% AA 60 min
- .5 oz Willamette 4% AA 15 min
- Other Ingredients
- 1 tablet Whirlfloc
- 1/4 tsp yeast nutrient
- Type of Yeast
- Wyeast 1318 (or other British-style yeast)
Specifications:
Yield: 5.5 gallons (21 L)
Original Gravity: 1.062
Final Gravity: 1.016
ABV: 6.10%
IBU: 42
SRM: 33
Boil Time: 90 minutes
Directions:
- 60 minute mash at 154°F
- Sparge at 170°F
- Fermentation temp in mid-range for yeast chosen
Description of this Beer:
Balanced, roasty, and delicious. This beer was designed to be similar to Deschutes's Black Butte Porter, but with "more character." This recipe is fine with slightly more or less bitterness or with slightly less base malt. I have begun experimenting with different yeasts as well - I think it's an all-around great porter recipe to mess around with.
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