All-Grain - Imperial Honey Porter

**Saccharomyces** · 08-28-2008, 07:24 PM

Recipe Type: All Grain
Yeast: 2pkg US-05
Yeast Starter: No
Batch Size (Gallons): 5.5
Original Gravity: 1.092
Final Gravity: 1.012
IBU: 75
Boiling Time (Minutes): 90
Color: 28
Primary Fermentation (# of Days & Temp): 21 @62
Tasting Notes: A barleywine-strength honey porter

Version #1 (Inebriation Ale 2008)

Brewhouse Efficiency 75%

Grain Bill
10.0 lb Maris Otter
4.0 lb German Munich
1.0 lb Crystal 60
0.5 lb Special B
0.5 lb Chocolate
2.0 lb Honey (last 10 min of boil)

Hop Schedule
1.0 oz Horizon 60 min
1.5 oz Cascade 45 min
0.5 oz Cascade 20 min
1.0 oz Cascade 15 min

Mash Schedule
131 1.0 qt/lb 30 min
152 1.5 qt/lb 75 min
168 1.5 qt/lb mashout (decoction)
Hybrid fly sparge for maximum efficiency

US-05 yeast, 62*F.

Version #3 (Inebriation Ale 2010 - planned)

Brewhouse Efficiency 75%

Grain Bill
55% Maris Otter
20% Munich
5% Flaked Wheat
5% Crystal 60
4% Special B
3% Chocolate (UK)
1% Black Patent
7% Honey (flameout)

Hop Schedule (for 5 gal)
2.0 oz Horizon 60 min
1.5 oz Willamette 15 min

Mash Schedule
154 1.5 qt/lb 60 min
168 1.5 qt/lb mashout (decoction)
Hybrid fly sparge for maximum efficiency

WLP007 yeast, 66*F.

**Saccharomyces** · 12-02-2008, 03:19 PM

Broke this bad boy out on Thanksgiving. This beer is absolutely

.

Toffee, plum, and mild Cascade hop aroma gives way to toffee, plum, cherry, raisin, chocolate, and honey notes. Well balanced with a full body and smooth hop bitterness you would expect from a porter. A dense, milk chocolate head quickly falls but leaves a ring all the way to the bottom of the glass. Finishes with a nice alcohol warmth which is the first hint of the 10.5% ABV in this beer. Somewhat chewy but dangerously drinkable, it finishes dry enough you keep wanting to go back for another (half) pint.

This beer would be utterly fantastic to serve on Nitro (a project for when I do it again for next winter!).

I like this beer so much I will be scaling down the recipe to make a normal strength porter.

I would not change a thing with this recipe, it accomplishes everything I wanted. Those of you who are fans of English hops could certainly use them. I prefer the American hops myself, in the style of the porter produced by the west coast breweries.

**Soperbrew** · 12-06-2008, 02:49 AM

Sacc brought some of this over tonight. Very very very tasty! I will brew this sometime.

Great job Sacc.

**Saccharomyces** · 12-13-2008, 09:34 PM

This is the best beer I have made yet. It will be a Christmastime staple for sure.

I was thinking the other day when I do this again, I may bump up the chocolate to a full pound for a little more chocolate-y flavor. Otherwise I like my beers dry so I won't mess with it.

Adding 1/2# of C120, 1/2# of extra Chocolate, and 1/2# of Patent malt while dropping the munich malt by half would make this into a wonderful imperial stout, too.

**Saccharomyces** · 12-15-2008, 10:38 PM

After trying Avery's Old Jubilation, I think I might try 1/2# of Special Roast in place of the crystal 60 some time. That malt totally rocks!

**Saccharomyces** · 12-19-2008, 05:43 PM

Quote:

Originally Posted by Soperbrew

Sacc brought some of this over tonight. Very very very tasty! I will brew this sometime.

When you try this one, I'd be curious to try the WY1028 London Ale yeast on it. It ferments dry for big beers, but slightly maltier than the Cali. Same yeast I'm using for the Maharaja.

somecallmetim · 01-06-2009, 03:22 PM

This looks really tasty, I'm going to try to do a parti-gyle version. I started a thread here... http://www.homebrewtalk.com/f12/parti-gyle-honey-porter-brown-ale-96211/

gxm · 01-07-2009, 01:06 AM

Quote:

Originally Posted by Saccharomyces

[SIZE="3"]

Mash Schedule
131 1.0 qt/lb 30 min
152 1.5 qt/lb 75 min
168 1.5 qt/lb mashout

Looks like a great beer.

I'm curious about the mashing schedule. Are you adding 0.5 qt/lb to go from 131 to 152?

**Saccharomyces** · 01-08-2009, 10:44 PM

I started at 1qt/# and stepped to 1.5qt/# adding a pint per pound near boiling.

Per my comments next year I will do this with an extra 1/2# of chocolate (British) since I want more chocolate and a little more roast character. As it is now it is pretty split between plum/raisin and chocolate character. FWIW.

Korben · 01-28-2009, 07:35 AM

This does sound absolutely amazing...

Is there anyway this could be done as an extract?

Also if you have the time could you explain how you did this mashing schedule. I have never done an all grain but I am interested. I understand fly sparging but the changes in temp i don't know how they were achieved and exactly how much water was added at what temp and when. Sorry if this is a dumb question...