Dad's English Porter

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14 April 2011

Sanitize + rinse all supplies.

Heat ~2 gallons to 150°F in a pot.

Grain List:
1½ lbs Muntons Maris Otter Pale Malt
½ lb Weyermann Munich (Light) Grain
½ lb Briess Crystal Grain (90L)
½ lb Muntons Carapils (Dextrine) Grain
¾ lb Muntons Chocolate Grain
¼ lb Kiln Black Malt

Put these grains in a muslin bag (1 ft X 3 ft) and steep for 30 minutes.

After 30 minutes squeeze out the bag and pour a small pan of boiling water over it to get out all the juices. The liquid is now called a wort.

Heat wort to 180°F and add the remainder of the malt:

5 lbs Muntons Dark Dried Malt Extract - Crosby & Baker

You can use a little bit of hot water to rinse out the dried malt extract bag if the steam caused some to stick when pouring it into the wort.

Next heat the wort to boiling. When boiling, you are ready to start adding hops.

Hop List:
1 oz Brewers Gold Hop Pellets (bittering)
1 oz Mt. Hood Hop Pellets (flavoring)
1 oz Mt. Hood Hop Pellets (aroma)

First add the bittering hops and then boil ~30 minutes.

Next add the flavoring hops and an irish moss tablet followed by a further 10 minutes of boiling.

Finally add the aroma hops and boil 5 more minutes before ending the boil.

Transfer the wort to a fermentation bucket and fill it the rest of the way up to the 5 gallon line with cold water.

Continue chilling the wort by placing it in an ice bath until it reaches 75°F.

Pitch yeast:
1 vial London Ale Yeast (WLP013)

The temperature should remain >70°F during fermentation.

Primary fermentation: 3 weeks
Secondary fermentation: 1 week

Near end of secondary fermentation add cup of brewed Caribou coffee.

Bottle with 4 oz of priming sugar and let condition for 2 weeks at ~75°F. We brewed this back in October and I just took my first draught of it last month. Delish!


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Last modified on 24 April 2011 by Bradley James Wogsland.
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