This is a beer my wife demands I keep in the house. I accidently got the recipe from an assistant brewer at Summit Brewing in Minneapolis. I've changed it very slightly since then.
OG 1060 - 1065
FG 1015
13 lbs Hugh Bairds
1 lb of Chocolate malt
1 lb of 120 Crystal
3/4 oz. Cascade in a 90 minute boil
1 oz Cascade at 30
1 oz Cascade at 15
I will sometimes throw in a bit more Cascade at 5. The original recipe called for all hop additions to be 1/2 Cascade and 1/2 Fuggles.
I ferment with Wyeast Scottish yeast.
Mashing schedule is 150 for 30 minutes, raised to 160 for the last 15.
I used to make this beer with Black Patent malt but switched to Chocolate a while back and now prefer this variation.
The combination of sweet malt, floral hop nose married with the burnt taste of Chocolate malt makes this a really nice Porter. Even people who don't usually like 'nasty' dark beer enjoy the elegance of this one.
OG 1060 - 1065
FG 1015
13 lbs Hugh Bairds
1 lb of Chocolate malt
1 lb of 120 Crystal
3/4 oz. Cascade in a 90 minute boil
1 oz Cascade at 30
1 oz Cascade at 15
I will sometimes throw in a bit more Cascade at 5. The original recipe called for all hop additions to be 1/2 Cascade and 1/2 Fuggles.
I ferment with Wyeast Scottish yeast.
Mashing schedule is 150 for 30 minutes, raised to 160 for the last 15.
I used to make this beer with Black Patent malt but switched to Chocolate a while back and now prefer this variation.
The combination of sweet malt, floral hop nose married with the burnt taste of Chocolate malt makes this a really nice Porter. Even people who don't usually like 'nasty' dark beer enjoy the elegance of this one.