- Recipe Type
- All Grain
- Yeast
- Lalvin EC-1118
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.060
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- Primary Fermentation (# of Days & Temp)
- 5 days @ 60°
- Secondary Fermentation (# of Days & Temp)
- 7 days @ 60°
- Tasting Notes
- An ever evolving Brew
Batch # 007 - Clementine's Molasses Porter
Last brewed on March 03 2008
Ingredients:
* 11.5 lb Pale Ale Malt
* 1 lb Crystal 60 Malt
* 0.75 lb Chocolate Malt
* 0.34 lb Black Patent Malt
* 1 Cup Blackstrap Molasses
Additives:
* 0.5 tsp Irish Moss added at 15 min
Hops:
* 2 oz Hallertauer 3-6% added at 60 min.
* 0.5 oz Cascade added at 10 min.
Yeast:
* Lalvin EC-1118 Yeast
The Mash:
Water Temp to: Time
Dough In: 10 qts. 147° 50 min.
Addition: 4 qts. 153° 110 min.
Sparge: 5 gal. 180 °
This is a brew I have been working on. This time, I primed it with blackstrap molasses (1 cup for 5 gallons) instead of priming sugar to bring out the molasses character. This was a nice addition and with some aging (4 months) it was really nice, but before that it was a bit harsh.
Last brewed on March 03 2008
Ingredients:
* 11.5 lb Pale Ale Malt
* 1 lb Crystal 60 Malt
* 0.75 lb Chocolate Malt
* 0.34 lb Black Patent Malt
* 1 Cup Blackstrap Molasses
Additives:
* 0.5 tsp Irish Moss added at 15 min
Hops:
* 2 oz Hallertauer 3-6% added at 60 min.
* 0.5 oz Cascade added at 10 min.
Yeast:
* Lalvin EC-1118 Yeast
The Mash:
Water Temp to: Time
Dough In: 10 qts. 147° 50 min.
Addition: 4 qts. 153° 110 min.
Sparge: 5 gal. 180 °
This is a brew I have been working on. This time, I primed it with blackstrap molasses (1 cup for 5 gallons) instead of priming sugar to bring out the molasses character. This was a nice addition and with some aging (4 months) it was really nice, but before that it was a bit harsh.
