The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Honey Pot Porter

My second attempt at an all-grain honey porter. The high attenuation of the yeast strain (WLP007, 80%+ in some cases) and the fermentability of the honey are offset by a higher mash temperature (156*F) and the grain bill (which contains 10% aromatic malt and 9% chocolate malt).

Brewer: Matthew R. Email: mathstew@gmail.com
Beer: Honey Pot Porter Style: Brown Porter
Type: All grain Size: 5.5 gallons
Color:
60 HCU (~25 SRM)
Bitterness: 33 IBU
OG: 1.054 FG: 1.010
Alcohol: 5.7% v/v (4.4% w/w)
Water: Reverse osmosis water. Add 1 tablespoon 5.2 mash buffer at beginning of mash. Add 1 tsp calcium carbonate and 1/4 tsp iodine free table salt to the boil.
Grain: 5.82 lb. British pale
1.35 lb. American Munich
.9 lb. Belgian aromatic
.8 lb. American chocolate
.27 lb. Flaked wheat
Mash: 82% efficiency
Single infusion mash: 75 minutes at 156*F. Infuse with boiling water for a ten minute mashout at 168*F.
Boil: 60 minutes SG 1.039 7.5 gallons
.6 lb. Honey
1 wirfloc tab added at 15 minutes before knockout, 1/2 tsp wyeast yeast nutrient added at 5 minutes before the end of he boil, and 0.6 lbs honey added at flameout.
Hops: 1 oz. Kent Goldings (5% AA, 60 min.)
.5 oz. Willamette (5% AA, 60 min.)
.5 oz. Willamette (5% AA, 15 min.)
Yeast: WLP007 (dry English ale yeast). Starter (as per Mr. Malty): 1 liter starter on stirplate.
Log: Maintain wort temperature of 68*F throughout fermentation. Drop temp to 35*F for 2 days before transfer to keg.
Carbonation: Force carb to about 2.3 volumes and serve with Thanksgiving dinner.
Tasting: (unbrewed)

Recipe posted 10/04/10.