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This recipe is designed to make a moderately strong Porter that is very dark amber in color. Fermentables include Dextrin Malt, Chocolate Malt, and Molasses. It uses English hops dosed for hop-malt balance, with additions for bittering only. The English Ale yeast ferments crisp and dry, with some fruitiness.
6 lbs of Extra Light Dry Malt Extract
1.5 lbs of Dextrin Malt
0.25 lbs of Chocolate Malt
0.5 lbs of Molasses
English (Fuggles, East Kent Golding - 4.75 % AA, pellet)
3 oz for 60 min. (bittering)
Wyeast 1098 British Ale - 1 packet
Extract and Specialty Grain Brewing
Steep specialty grain in brewpot at 150 °F for 20-30 minutes, then remove.
Add extract and boil wort for 60 minutes.
Add Molasses at start of boil.
Add hops during boil as scheduled.
Estimated total brewing time = 90 minutes.
Primary Fermentation - 10 days at 65 °F.
Secondary Fermentation - 14 days at 65 °F.
Do not filter.
0.75 cup of Extra Light Dry Malt Extract for moderate carbonation.
A total of 53 bottles of 12 oz size are needed.
14 days at 65 °F.
55 - 60 °F.
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