Pliers Porter English Porter

Craft Beer & Brewing Magazine - - Recipes In This Issue - Josh Weik­ert


Batch size: 5 gal­lons (19 liters) Brew­house ef­fi­ciency: 72% OG: 1.053 FG: 1.013 IBUS: 28 ABV: 5.3%


8 lb (3.6 kg) Maris Ot­ter 1 lb (454 g) cho­co­late rye 1 lb (454 g) Bri­tish Crys­tal 45 1 lb (454 g) brown malt OR 12 oz (340 g) brown malt and 4 oz (113 g) Cherry-smoked malt

HOPS SCHED­ULE 2 oz (57 g) East Kent Gold­ings [5% AA] at 30 minutes

YEAST Wyeast 1318 (London Ale III) DI­REC­TIONS

Mill the grains and mix with 3.4 gal­lons (13 l) of 163°F (73°C) strike wa­ter to reach a mash tem­per­a­ture of 152°F (67°C). Hold this tem­per­a­ture for 60 minutes. Vor­lauf un­til your run­nings are clear, then run off into the ket­tle. Sparge the grains with 3.8 gal­lons (14.4 l) and top up as nec­es­sary to ob­tain 6 gal­lons (23 l) of wort. Boil for 60 minutes, fol­low­ing the hops sched­ule.

After the boil, chill the wort to slightly be­low fer­men­ta­tion tem­per­a­ture, 63°F (17°C). Aer­ate the wort with pure oxy­gen or fil­tered air and pitch the yeast.

Fer­ment at 63°F (17°C) for 48 hours, then in­crease the tem­per­a­ture by about 1°F (0.5°C) per day un­til you reach 70°F (21°C), and hold there un­til two days after fer­men­ta­tion com­pletes. At that point, crash the beer to 35°F (2°C), then bot­tle or keg the beer and car­bon­ate to ap­prox­i­mately 2 vol­umes.

TIPS FOR SUC­CESS There’s noth­ing wrong with the straight brown malt ver­sion of this recipe, but adding that touch of smoked malt re­ally ramps up the com­plex­ity! One thing you def­i­nitely want to avoid here is di­acetyl—di­acetyl plus smoke plus tof­fee plus bread can make the beer seem slick and oily. Start cool, in­crease tem­per­a­tures through­out fer­men­ta­tion, and give it time to clean up at the end.

If tem­per­a­ture con­trol isn’t an op­tion for you, con­sider giv­ing this beer a shot with a more-neu­tral yeast such as WLP 001 (Amer­i­can Ale) yeast or Wyeast 2565 (Kolsch) yeast.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.