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Hardy Porter

A good drinkable Porter NOT a burnt coffee bean.

Brewer: Jeff Washbourne Email: -
Beer: Hardy Porter Style: Robust Porter
Type: Extract w/grain Size: 5.2 gallons
Color:
75 HCU (~29 SRM)
Bitterness: 30 IBU
OG: 1.053 FG: 1.011
Alcohol: 5.4% v/v (4.2% w/w)
Grain: 10 oz. American crystal 60L
6 oz. American chocolate
4 oz. American black patent
Steep: Place grains in 2gal. of water and bring to 165° and steep for 20min. take grains out and sparge with 165° water.
Bring to boil and add Liquid Malt Extract bring back to boil and add Cluster Hops 60min, Willamette and Irish Moss
10min and Willamette 10min steep.
Boil: 60 minutes SG 1.046 6 gallons
7 lb. Amber malt extract
1/2tsp. Irish Moss for 10min.
Hops: 1 oz. Cluster (7.9% AA, 60 min.)
0.5 oz. Willamette (4% AA, 10 min.)
.5 oz. Willamette (aroma)
Yeast: Danstar Windsor 2 Packs Dry (Yeast)
Log: Fermentation at 65°

Recipe posted 01/10/11.