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Hardy Porter
A good drinkable Porter NOT a burnt coffee bean.
| Brewer: | Jeff Washbourne | Email: | - | |||||
| Beer: | Hardy Porter | Style: | Robust Porter | |||||
| Type: | Extract w/grain | Size: | 5.2 gallons | |||||
| Color: |
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Bitterness: | 30 IBU | |||||
| OG: | 1.053 | FG: | 1.011 | |||||
| Alcohol: | 5.4% v/v (4.2% w/w) | |||||||
| Grain: | 10 oz. American crystal 60L 6 oz. American chocolate 4 oz. American black patent |
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| Steep: | Place grains in 2gal. of water and bring to 165° and steep for 20min. take grains out and sparge with 165° water. Bring to boil and add Liquid Malt Extract bring back to boil and add Cluster Hops 60min, Willamette and Irish Moss 10min and Willamette 10min steep. |
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| Boil: | 60 minutes | SG 1.046 | 6 gallons | |||||
| 7 lb. Amber malt extract | ||||||||
| 1/2tsp. Irish Moss for 10min. |
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| Hops: | 1 oz. Cluster (7.9% AA, 60 min.) 0.5 oz. Willamette (4% AA, 10 min.) .5 oz. Willamette (aroma) |
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| Yeast: | Danstar Windsor 2 Packs Dry (Yeast) | |||||||
| Log: | Fermentation at 65° | |||||||
Recipe posted 01/10/11.
