0.5 oz. Horizon - 12%AA - 60 min
0.75 oz. Willamette - 5.5%AA - 40 min
0.5 oz. Willamette - 5.5%AA - 20 min
2 vials White Labs American Ale Yeast
3 oz Corn Sugar
Steep grain at 160F+/-10F for 30 min in 1 gallon water. Remove grain and bring volume up to 3 gallons. Dissolve 3.3 lb. liquid extract and bring to a full boil. Then begin hops schedule. With 10 min left in the boil add remaining 3.3 lb. extract and 3 lb. honey. Cool wart as quickly as possible then transfer to carboy and top off to 5 gallons. Ferment for 14 days at 65F then bottle with 3 oz. Corn Sugar. Let age 3 weeks. Refrigerate 1 week before serving.
i thought it tasted great. had a slight sweet honey taste to it and excellent chocolate flavor.
When you list "2 vials White Labs American Ale Yeast" - does that mean you just pitched 2 vials or made a large starter using the 2 vials? - I'm looking to move from dry to liquid yeast and would hate to either double or halve the yeast needed. "Porter" and "Honey" are two of my favorite words so I am anxious to try this recipe.
Planning on brewing this recipe over the weekend! The guy at my store said I'd probably be fine with just 1 vial of yeast, so I'm gunna try that. I've got an extra packet of dry ale yeast to throw in as a backup in case nothing happens. I picked up some clover honey that I'm planning to add after flameout to try and preserve some of the flavor/aroma too. Otherwise I'm following the recipe exactly.