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Portly Porter-Stout II

My earlier version of this full-bodied, extremely smooth and
extremely dark stout was perhaps my best yet. I finished the last
bottle of it this summer and at 2 years-old it was at its premium
flavor. This is a good beer after 3 to 4 weeks in the bottle, but
outstanding if you can let it sit for 6 months to a year. A truly
DARK stout, close to an Imperial stout.

Brewer: Harry's Homebrew Email: hstearns3@carolina.rr.com
Beer: Portly Porter-Stout II Style: Robust Porter
Type: Extract w/grain Size: 5.5 gallons
Color:
223 HCU
Bitterness: 20 IBU
OG: 1.078 FG: 1.020
Alcohol: 7.5% v/v (5.9% w/w)
Water: Use Knox unflavored gelatin to fine in secondary.
Grain: 1 lb. American chocolate
1 lb. American black patent
Steep: Bring 2 gallons water to boil, remove from heat and add chocolate and black malts in grain bags, steep 45 minutes. Add hot water to make 3 gallons.
Boil: 60 minutes SG 1.143 3 gallons
1 lb. Light malt extract
2 lb. Brown sugar
3.3 lb. Dark malt extract
3 lb. Dark dry malt extract
8 oz. Chocolate chips
Add 1/2 Lb. of semi-sweet chocolate chips during boil. At end of boil pour over 5 lb. bag of ice in the fermenter, this brings the temperature down quickly.
Hops: 1 oz. Chinook (12% AA, 60 min.)
1 oz. Kent Goldings (5% AA, 5 min.)
Yeast: Edme Dried Yeast 11.5 grams
Carbonation: 5 oz. corn sugar and 5 oz. brown sugar. Makes for a smoother-tasting beer.

Recipe posted 07/19/08.