Muddy Creek Porter

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


Batch size: 5 gal­lons (19 liters) Brew­house ef­fi­ciency: 72% OG: 1.065 FG: 1.015 IBUS: 40 ABV: 6.6%


8 lb (3.6 kg) Maris Ot­ter 1.5 lb (680 g) Mu­nich Malt 1 lb (454 g) Bri­tish Medium Crys­tal malt (65L) 1 lb (454 g) Bri­tish Pale Choco­late malt 8 oz (227 g) flaked bar­ley 8 oz (227 g) Black Patent malt


1 oz (28 g) East Kent Gold­ings [5% AA] at

60 min­utes 1 oz (28 g) Styr­ian Gold­ings [5% AA] at 30

min­utes 1 oz (28 g) Fug­gles [4.5% AA] at 10 min­utes Re­serve 0.25 oz (7 g) of each hops ad­di­tion for

dry hop (see be­low).

YEAST Wyeast 1318 (Lon­don Ale) Yeast DI­REC­TIONS Mill the grains and mix with 3.9 gal­lons (14.8 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 the run­nings are clear, then run off into the ket­tle. Sparge the grains with 3.3 gal­lons (12.7 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, about 63°F (17°C). Aer­ate the wort and pitch the yeast.

Fer­ment at 64°F (18°C). Af­ter 72 hours, let the tem­per­a­ture rise to 68°F (20°C) and hold. Af­ter 7 days, add the small dry hops charge and wait an ad­di­tional 3 days (or un­til all ac­tiv­ity in the air­lock ceases). Crash the beer to 35°F (2°C), then bot­tle or keg the beer and car­bon­ate to about 2 vol­umes.

In­stead of us­ing the hops sep­a­rately as listed, I blend them into a pile of An­glo-bo­hemian hops and di­vide up the pile.if you want to “Amer­i­can­ize” the fla­vor pro­file, sub­sti­tute North­ern Brewer for the 30-minute ad­di­tion and some­thing piney for the 10-minute, and ad­just for the al­pha-acid dif­fer­ence to yield the same 40 IBUS.

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