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Honey Pot Porter

My second attempt at an all-grain honey porter. The high attenuation of the yeast strain (Notty, 80%+ in some cases) and the fermentability of the honey are offset by a somewhat-higher mash temperature (153*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: 25 IBU
OG: 1.059 FG: 1.010
Alcohol: 6.3% v/v (5.0% w/w)
Water: Water made up of roughly 90% "hard" tap water and 10% Brita pitcher filtered tap water. Added 1 tablespoon 5.2 mash buffer at beginning of mash. Add 1/4 tsp calcium carbonate to the boil.
Grain: 5.82 lb. Great Western 2-Row
1.35 lb. American Munich
.9 lb. Belgian aromatic
.8 lb. American chocolate
.27 lb. Flaked wheat
Mash: 90% efficiency
Single infusion mash: 60 minutes at 153*F. Infuse with boiling water for a ten minute mashout at 168*F.
Boil: 60 minutes SG 1.043 7.5 gallons
10.5 oz. Honey
3/4 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 (5.9% AA, 53 min.)
.5 oz. Willamette5 (4.8% AA, 15 min.)
Yeast: 1 pkg Nottingham, rehydrated as per instructions.
Log: Maintain wort temperature of 70*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 to your loved ones.
Tasting: stay tuned...

Recipe posted 11/03/10.