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Rainy Day Porter

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CATEGORY CUISINE TAG YIELD
Beer, Brewing 54 Servings

INGREDIENTS

2 lb Alexander extract syrup
(pale)
4 lb Yellow Dog extract syrup
(amber)
1 1/4 lb Brown Sugar
1/2 lb Black Patent
1/4 lb Roasted Barley
1/2 lb Crystal (60 degree L)
1/2 lb Crystal (40 degree L)
1/4 lb Chocolate Malt
22 AAU
Boil
3 oz Fresh Grated Ginger; 10
Minutes boil
1 oz Cascade
Ale yeast (see comments)
(2 ounce Nugget) 60 minutes
Date: 12-22-92 (05:37) Number: 2525 Fro Colossus Date:

INSTRUCTIONS

Steep  grains  at 150 degrees for 40 minutes before boil. Add  malt  and
brown  sugar. Boil for 60 minutes. Add Nugget hops at begining of  boil.
Add ginger last 10 minutes of boil. Turn off heat and add Cascade  hops.
Allow  to steep for 10 minutes. Cool wort with chiller. Rack  off  trub.
Add water to make total about 5.3 gallons.  Pitch yeast. Bottle 3  weeks
later. I used two types of yeast pitched simultaneously for this brew. One
was 5 grams (rehydrated) Doric Ale yeast, and the other was a "large"
sample taken from a previous (cherry ale) brew a few weeks earlier,
originally Whitbred Ale yeast. Obviously, this is a very heavy ale, almost
like  a stout. I'd liken the flavor to Sierra Nevada's porter, but heavier,
a little sweeter, and with (delicious) ginger. After about 3 weeks in the
bottle,  it was, uh, WOW!!! Delicious!! What a combination  of  flavors!
I'd say that this is the correct amount of ginger for such a dark, heavy
ale  (for my taste). I've had (lighter) ales with too much  ginger,  but
this was just right. Original Gravity: 1.057 Final Gravity: 1.016 Primary
Ferment: 3 weeks
Recipe By     : Chuck Coronella
From: Terrance
12-22-92 (05:37) Numbe   (125) Cook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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