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Portly Porter-Stout II (Variant A)

This is the third version of this recipe. 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.
The second batch (2nd version) was bottled about a week ago and it will be a while before it is ready for tasting.

Brewer: Harry's Homebrew Email: hstearns@netonecom.net
Beer: Portly Porter-Stout II (Variant A) Style: Robust Porter
Type: Extract w/grain Size: 6 gallons
Color:
223 HCU
Bitterness: 28 IBU
OG: 1.074 FG: 1.020
Alcohol: 7.0% v/v (5.5% w/w)
Water: 1 tsp. gypsum in boil.
1 tsp. Irish Moss last 15 min.
Grain: 1.09 lb. American chocolate
1.09 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 1.148 3 gallons
1.09 lb. Light malt extract
2.19 lb. Brown sugar
3.61 lb. Dark malt extract
3.28 lb. Dark dry malt extract
At end of boil pour over 5 lb. bag of ice in the fermenter, this brings the temperature down quickly.
Hops: 1.13 oz. Chinook (12% AA, 60 min.)
1.13 oz. Cascade (6% AA, 60 min.)
1.13 oz. Kent Goldings (6.2% AA, 5 min.)
Yeast: Edme Dried Yeast 23 grams
Log: Primary fermenter 12/08/01, strong fermentation (68°F) required the use of a blow-off airlock. Secondary on 12/10/01. Bottling bucket and bottled on 12/15/01
Carbonation: 4 oz. corn sugar and 4 oz. honey. Makes for a smoother-tasting beer.

Recipe posted 12/08/01.