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Grand Slam Porter

Pete's Grand Slam Beer - so good, it's like hitting a homerun.

Brewer: Peter Siegel Email: unkpeter@yahoo.com
Beer: Grand Slam Porter Style: Brown Porter
Type: Extract w/grain Size: 5.0 gallons
Color:
66 HCU (~27 SRM)
Bitterness: 12 IBU
OG: 1.050 FG: 1.012
Alcohol: 4.9% v/v (3.8% w/w)
Grain: 8 oz. American crystal 60L
4 oz. American chocolate
4 oz. American black patent
Steep: pour 2 gallons of water into pot and steep grains, in bag, until water reaches 160-170 degrees
Boil: 60 minutes SG 1.124 2.0 gallons
6 lb. 6 oz. Amber malt extract
After removing grains, allow water to boil. Add malt extract and Cluster Hops. Boil for 55 minutes and add Willamette Hops. Boil additional 5 minutes for 60 minute total boil.
Hops: 1 oz. Cluster (7% AA, 60 min.)
.5 oz. Willamette (aroma)
Yeast: dry yeast- Nottingham, 11 grams.
Log: Poured 1 gallon cold water into sanitized fermenter and added beer. Topped off with cold water until 5 gallons in fermenter. Added dry yeast by sprinkling on top of beer 15 minutes after pouring into fermenter stirring twice with sanitized spoon. 2 weeks in primary fermenter only. Bottled with 5 oz priming sugar (boiled in 2 cups water for 5 minutes).
Carbonation: 5 week carbonation in bottles
Tasting: I originally intended for this to be a Robust Porter but came out more like a Brown porter
next time I'd have 6 oz each of American Chocolate and American Black Patent
use California Common liquid yeast instead of dry yeast
and add 2 lbs dark spray malt
I'd keep everything else the same otherwise. The original recipe
tasted great, so it can be used with terrific results.

Recipe posted 10/02/03.