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Mount Vernon Porter

Clone of Potomac River Brewing Co.'s (defunct) "Mount Vernon Porter" as adapted
from the 20 BBL recipe brewed at the original Chantilly, VA, location circa 1997.

Brewer: Derek Email: DerekT2@msn.com
Beer: Mount Vernon Porter Style: Robust Porter
Type: All grain Size: 5 gallons
Color:
75 HCU (~29 SRM)
Bitterness: 36 IBU
OG: 1.062 FG: 1.016
Alcohol: 6.0% v/v (4.7% w/w)
Water: I use the same local water supply (fairly neutral & mildly hard)
that the brewery did so I follow their practice of adding:
- one tsp. gypsum to the mash
- one tsp. gypsum to the sparge water
- one tsp. gypsum to the boil
Grain: 9 lb. 8 oz. American 2-row
1 lb. 4 oz. American crystal 60L
10 oz. American chocolate
2 oz. Roasted barley
Mash: 75% efficiency
Mash at 154° F for 30 - 60 mins. (depending on conversion)
Boil: 60 minutes SG 1.052 6 gallons
- At boil: 1.5 oz. Cascade & 1 tsp. gypsum
- After 30 min.: add Whirlfloc/Irish Moss
- After 45 min.: 1 oz. Cascade & .5 oz. Mt. Hood
- At knockout: .5 oz. Mt. Hood
Hops: 1.5 oz. Cascade (4.25% AA, 60 min.)
1 oz. Cascade (4.25% AA, 15 min.)
.5 oz. Mt. Hood (4.25% AA, 15 min.)
.5 oz. Mt. Hood (aroma)
Yeast: Wyeast 1028 (London ale) or Safale S-04 (English ale)
Log: Ferment at 68° F
Carbonation: Artificial: 2.5 volumes
Priming: for ease I suggest one Cooper's Carbonation Drop per 12 oz. bottle
Tasting: Adding gypsum to the boil helps this beer drop crystal clear. The finished
product should be bitter-sweet with the aroma and flavor of black coffee.

Recipe posted 04/30/05.