| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Irish |
|
54 |
Servings |
INGREDIENTS
| 3 1/3 |
lb |
Munton & Fison dark malt |
|
|
Extract syrup |
| 2 1/4 |
lb |
Dark dried malt extract |
| 1 1/8 |
lb |
Light dried malt extract |
| 8 1/2 |
oz |
Malto-dextrin powder |
| 1 1/8 |
lb |
Crystal malt (40 L) |
| 4 1/4 |
oz |
Chocolate malt |
| 4 1/4 |
oz |
Black patent malt |
| 1 |
c |
Light clover honey |
| 1 |
c |
Brown sugar |
| 1/3 |
c |
Blackstrap molasses |
| 1 |
oz |
Clusters hop pellets (boil) |
| 1 |
oz |
Cascade hop pellets (boil) |
| 1/2 |
oz |
Cascade hop pellets |
|
|
(finish) |
| 1 |
ts |
Gypsum |
| 1/4 |
ts |
Irish moss (15 minutes) |
| 3/4 |
c |
Dextrose (to prime) |
| 1/2 |
qt |
(500 ml) Irish ale yeast |
|
|
Culture (WYeast # |
INSTRUCTIONS
Crush grains and steep for 30 minutes in water at 158 deg. Strain into
boiling vessel and sparge with 158 degrees water. Add malt extracts,
dextrin, honey, brown sugar, molasses and gypsum and bring to a boil.
Add boiling hops 5 minutes into boil, Irish moss for the last 15 minutes
and finishing hops in last 5 minutes. Total boil of 50 minutes. Cool to at
least 68 degrees before pitching yeast. Prime with dextrose as usual.
Although I tend towards all grain brewing it seems I always come back to
this one as my Porter. The rich body and residual sweetness of this beer is
something which I have found hard to replicate in an all grain
recipe. This beer finished 2nd at the Canadian Amateur Brewers
Association national competition in 1989 and a variation of this recipe
finished 3rd in 1990. The yeast strain is critical as well as the
molasses to get the most out of this beer. Original Gravity: 1.066 Final
Gravity: 1.025 Primary Ferment: 5 days Secondary Ferment: 3 weeks
Recipe By : Mike Ligas
From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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