How Now Brown Porter (Extract) 5

How Now Brown Porter
(Extract) 5

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This Homebrew Recipe was added by Marc Rehfuss on October 19, 2000 at 15:56:27:
(Please contact them if you have questions about the Recipe)

Brewing Method: Extract
Yeast: Wyeast 1335 British Ale II
Yeast Starter: 1 liter
Batch Size: 5
Original Gravity: 1.062
Final Gravity: 1.016
Alcohol Content: 6.13 %
Total Grains: 3 lbs, 14 ounces
Color: 37
Extract Efficiency: %
Hop IBU's: 41
Boiling Time: 60
Primary Fermentation: 9 days at 66
Secondary Fermentation: 10 days at 58
Additional Fermentation: bottle conditioning

Grain Bill:

6.6 lbs. Muntons extra light LME
1.4 lbs Alexanders Wheat Kicker
4 oz. Muntons light DME
1 lb. Weyermann Caramunich 75L
1 lb. DWC Cara-Pils 8L
1/2 lb. Weyermann Rauchmalt
1/2 lb. Toasted 2-row pale malt
10 oz. Muntons chocolate malt
1/4 lb. DWC Black Patent

Hop Bill:

1 oz. Perle (8% AA)- 60 min.
1 oz. Perle - 30 min.
2 oz. Hallertauer (3.5% AA)- 15 min.
1 oz. Hallertauer -knockout
1 oz. Hallertauer -dry hop in secondary
all hops used were pellets.

Mash Schedule:

hold at 152degrees for 60 minutes in ~1.5 gallons of water w/
1 tsp gypsum, sparge w/ 2 gallons of 165 degree water. The total
volume was 3.5 gallons.

Brewers Notes:

Tasting-- it's smooth w/ a slight red hue, w/ a subtle chocolate note. Subtle smokiness from the rauchmalt that really has gotten more pronounced w/ time. Slight floral aroma w hints of chocolate. This a good brown porter, but isn't quite a robust porter. Very tasty! The hops blend well w/ the malt. Decent head retention. The longer you let this age the better, since
the hope meld w/ the malt and the complexity from the rauchmalt
surfaces.