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Dark Horse Porter

A Sierra Nevade Porter clone with a twist, brewed to commemorate the birthday of James K. Polk (and, incidentally, myself).

Brewer: River Bend Brewpub Email: -
Beer: Dark Horse Porter Style: Robust Porter
Type: Extract w/grain Size: 5.5 gallons
Color:
84 HCU (~31 SRM)
Bitterness: 29 IBU
OG: 1.062 FG: 1.015
Alcohol: 6.1% v/v (4.8% w/w)
Water: Use tap water filtered with a commercial activated-carbon system. If you have good tap water you can probably skip this step, but mine is terrible.
Grain: 1 lb. American crystal 60L
1 lb. American chocolate
Steep: Steep grains in water at 150°F for 45 minutes, then sparge with 170°F water.
Boil: 60 minutes SG 1.085 4 gallons
8 lb. 8 oz. Light malt extract
Add liquid malt extract, fill to 4 gallons, and boil for 60 minutes. Toast 1 lb of dry hickory shavings at 350°F for 30 minutes, and add to primary.
Hops: .5 oz. Centennial (7.4% AA, 60 min.)
.5 oz. Centennial (7.4% AA, 45 min.)
.5 oz. Centennial (7.4% AA, 30 min.)
.5 oz. Cascade (5.6% AA, 15 min.)
.5 oz. Cascade (aroma)
Yeast: Wyeast 1056 American Ale, XL Smack Pack
Log: Brewed 15 September 2006
Primary: 3 days at ~70°F, hickory shavings added in primary
Secondary: 17 days at ~70°F, dry hopped in secondary
Cold conditioned in keg: 27 days at 38°F
Carbonation: 2.2 volumes Keg: 8.1 psi @ 38°F
Tasting: Flavor is right on the money but the hickory character can be sharp at first. Aging is a necessity. I can't think of anything I'd change for next time; this is one of the better porters I've ever tasted.

I used some leftover hickory shavings from a wood shop; if using store bought chips 1.5-2 lb might be needed to get the same surface area. Final volume was about 4.5 gallons due to the wort soaked up by the wood. Next time I'll shoot for 6 gallons to compensate.

Recipe posted 10/10/06.