Hey guys,
So I just finished my first PM by recking to a secondary, and I was thinking about going for a porter next. I am looking for a good porter recipe, either PM or extract with specialty grains, and here are two I have come across. If anyone has another great porter (or stout) recipe that they LOVE, please share! I want to do AG, but won't have that capability until after Xmas, so PM or extract it is! Here are the recipes:
6 oz. chocolate malt
2 oz. black patent malt
0.5 lb. crystal malt, 120° Lovibond
0.5 lb. wheat malt
0.5 lb. victory malt
7 lbs. Alexander's pale malt extract
1 oz. Chinook hops (13% alpha acid), for 60 min.
1 oz. Cascade hops (5.5% alpha acid), for 10 min.
1 oz. Strissal Spalt hops (4% alpha acid), for 2 min.
1/2 tsp. Irish moss, for 20 min.
Wyeast 1084 Irish Ale yeast
OR
Ingredients
6.6 lbs. Telfords amber malt extract syrup
1 lb. Muntons amber dry malt extract
0.5 lb chocolate malt
.75 lb. roasted black barley
8.7 AAU Magnum hops (0.67 oz. of 13% alpha acid) (bittering)
3.7 AAU Kent Golding hops (1.0 oz. of 3.7% alpha acid) (aroma)
California V Ale yeast (White Labs WLP051) or London Ale III (Wyeast 1318)
3/4 cup of corn sugar for priming.
Also, since these are very dark beers, is a secondary necessary? Will it hurt it if I use one? Thanks for any and all suggestions!
Jason
So I just finished my first PM by recking to a secondary, and I was thinking about going for a porter next. I am looking for a good porter recipe, either PM or extract with specialty grains, and here are two I have come across. If anyone has another great porter (or stout) recipe that they LOVE, please share! I want to do AG, but won't have that capability until after Xmas, so PM or extract it is! Here are the recipes:
6 oz. chocolate malt
2 oz. black patent malt
0.5 lb. crystal malt, 120° Lovibond
0.5 lb. wheat malt
0.5 lb. victory malt
7 lbs. Alexander's pale malt extract
1 oz. Chinook hops (13% alpha acid), for 60 min.
1 oz. Cascade hops (5.5% alpha acid), for 10 min.
1 oz. Strissal Spalt hops (4% alpha acid), for 2 min.
1/2 tsp. Irish moss, for 20 min.
Wyeast 1084 Irish Ale yeast
OR
Ingredients
6.6 lbs. Telfords amber malt extract syrup
1 lb. Muntons amber dry malt extract
0.5 lb chocolate malt
.75 lb. roasted black barley
8.7 AAU Magnum hops (0.67 oz. of 13% alpha acid) (bittering)
3.7 AAU Kent Golding hops (1.0 oz. of 3.7% alpha acid) (aroma)
California V Ale yeast (White Labs WLP051) or London Ale III (Wyeast 1318)
3/4 cup of corn sugar for priming.
Also, since these are very dark beers, is a secondary necessary? Will it hurt it if I use one? Thanks for any and all suggestions!
Jason