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Honey and Spice Porter

This one likes to age for a while (at least a month). Be sure to let it take its time.
If you open it too soon, it will still be tasty but also quite sweet.

Brewer: Brandon Williams Email: premila@sprynet.com
Beer: Honey and Spice Porter Style: Robust Porter
Type: All grain Size: 2.75 gallons
Color:
124 HCU (~41 SRM)
Bitterness: 29 IBU
OG: 1.062 FG: 1.018
Alcohol: 5.7% v/v (4.4% w/w)
Water: I used filtered Boston Municipal tap water, with 2 TBS of standard water s added.
Grain: 3.83 lb. American 2-row
3.6 oz. American 10L
3.6 oz. American 20L
3.6 oz. American chocolate
3.6 oz. American black patent
3.6 oz. Roasted barley
Mash: 75% efficiency
Used the Charlie P's multi-step mash method.
Boil: 60 minutes SG 1.052 3.25 gallons
0.90 lb. Honey, barley flower
All of the following were added 15 minutes before the end of the boil:
Fresh Ginger (about 2" sliced)
Fresh Orange Zest (from 2 oranges)
Cinnamon Stick (about 6")
Hops: 0.24 oz. Chinook (13.2% AA, 60 min.)
0.24 oz. Cascade (4.4% AA, 60 min.)
0.25 oz. Cascade (aroma)
Yeast: EDME dry ale yeast pkt.
I just pitch it straight into my fermentation bucket.
Log: Brewed on 11/29/98.
Single stage fermentation in a plastic bucket.
Bottled 14 days later.
Carbonation: 2.0 volumes Keg: 7.7 psi @ 42°F
Corn Sugar: 1.74 oz. for 2.5 gallons @ 65°F
Tasting: This one turned out a bit darker than I intended, but it is nicely dry and strongly spiced. My friends and I all like it a lot!! It's a really good base for an "Apple Pie" (spiced porter mixed with hard cider).

Recipe posted 01/31/99.