Back East Brewery in Bloomfield, Conn., describes their porter as a hearty beer with a thick, light-brown head that is hopped just enough to offset the sweet maltiness and roast undertones.
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Back East Brewery Porter | Brown Porter
- 16.5 lb British 2-row malt
- 2.75 lb Crystal 10 malt
- 2.5 lb Chocolate malt
- 1.25 oz Northern Brewer hops (60 min)
- 2 oz Wilamette at (10 min)
- Calcium Chloride (optional)
- Safale S-04, Wyeast 1028 London Ale or White Labs WLP013 London Ale
- Original Gravity: 1.055
- Final Gravity: 1.012
- ABV: 5.7%
- IBU: 30
- SRM: 33
- Boil Time: 60 minutes
Add calcium chloride to taste depending on your water source. Mash for 45 minutes at 149° F. Collect first runnings and forlauf for 15 minutes. Collect 11 gallons of wort and boil for 60 minutes.
Chill to 65° F then pitch yeast. Ferment at 66° F. Once terminal gravity is reached, chill the fermenter to 33° F for two days before proceeding to kegging or bottling.