Pluff Mud Porter
pluff mud (noun)—a mixture of dirt and water indigenous to the marshes of the South Carolina Low Country, with a distinct odor that’s endearing to locals but off-putting to others. Charleston, South Carolina’s Holy City Brewing’s second flagship beer was an effort to bring the American porter style to the Charleston market proper, while also making a beer that stays appealing as the mercury rises. Pluff Mud Porter presents (and smells) like a classic porter, with subtle chocolate notes and a silky finish, but the medium body and tame ABV keep it refreshing at all times.
Batch size: 5 gallons (19 liters) Brewhouse efficiency: 72% OG: 1.053 FG: 1.012 IBUS: 22 ABV: 5.5%
6 lb (2.7 kg) 2-row 2 lb (907 g) Crystal 20 1 lb (454 g) Crystal 60 1 lb (454 g) Munich 2 (20L) 0.5 lb (227 g) Carafa 2
1 oz (28 g) Great Northern Brewer hops at 30 minutes
YEAST Wyeast 1028 (London Ale) DIRECTIONS
Mash with 3.3 gallons (12.5 l) for one hour at 150°F (65°C), lauter, and then sparge with 4 gallons (15.1 l) to yield 6 gallons (22.7 l) of wort. Boil for 60 minutes, following the hops schedule. Chill the wort, pitch the yeast, and ferment at 68°F (20°C) for one week or until final gravity is reached. When fermentation completes, wait seven days and then crash to 32°F (0°C) and package, carbonating to 2.5 volumes of CO2.