Hey Guys and Gals! A robust porter brewed as a partial mash with honey malt and honey. Makes 5 US gallons.
Ingredients
Grain
1/2 lb Crystal Malt 120L
1/2 lb Roasted Barley
1/4 lb Chocolate Malt
1/4 lb Honey Malt
Extract
1 bag (3.3 lb) Briess CBW Porter
1 bag (3 lb) Plain Amber DME
Hops and finishing
1 oz Perle leaf, 45 minutes before the end
1 oz Fuggle leaf, last 15 minutes
1/4 tsp Irish Moss, last 15 minutes
Honey, added at flame out
Burton Ale Yeast (liquid)
3 oz priming sugar
Directions
1. Bring 3.25 to 3.5 gallons of water to 170F and add the grains in a grain bag. The temperature drops to about 120 to 130F. Stir, slowly raise to 154F and hold for 60 minutes. Mash out at 170F for 15 minutes.
2. Remove the bag without squeezing it and let it drain.
3. Turn off the flame and stir in the Porter extract and Amber DME. Bring to a rolling boil, avoiding a boil over, and boil 60 minutes.
4. Add the Perle hops 45 minutes before the end, and the Fuggle hops and Irish Moss in the last 15 minutes.
5. After the fire is out, stir in the honey.
6. Cool the wort, transfer to the primary, top off with cold water, aerate, and take a gravity reading.
7. At around 75F, pitch the yeast as a 2L starter. Ferment 1 week, then rack to a secondary for another week.
8. Sanitize, add the priming sugar, siphon slowly, bottle and cap.