- Recipe Type
- All Grain
Recipe Type: All Grain
Yeast: Safale US-05 (Chico)
Yeast Starter: N/A
Batch Size (Gallons): 5.5
Original Gravity: 1.056
Final Gravity: 1.012
Efficiency: 75 %
ABV: 5.8 %
IBU: 34.9
Color: 27.1 SRM
Boiling Time (Minutes): 90
Primary Fermentation (# of Days & Temp): 14-21 days @ 65º F
Secondary Fermentation (# of Days & Temp): N/A
This porter has quickly become a house beer. I brewed it in honor of my great grandfather who was a homebrewer during prohibition, and my grandmother who drank his homebrew without telling him! I've had a few requests for the recipe, so I decided to post it.
Ingredients
7 lbs Pale Malt (2 Row) US (2.0 SRM) 58.3 %
2 lbs Rye Malt (4.7 SRM) 16.7 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) 8.3 %
12 oz Pale Chocolate Malt (180.0 SRM) 6.2 %
12 oz Victory Malt (25.0 SRM) 6.2 %
8 oz Chocolate Malt (350.0 SRM) 4.2 %
2 oz Willamette [5.50 %]
1 oz East Kent Goldings [5.00 %]
1 Whirlfloc Tablet
1 Packet Safale US-05
Mash Schedule
Saccrification rest: 60 minutes @ 152º F
Mash out: 10 minutes @ 168º F
Batch sparge with water @ 168º F
Hop/boil Schedule
90 minutes: Start boil
60 minutes: 1 oz Willamette [5.50 %] - 22.6 IBUs
25 minutes: 0.5 oz East Kent Goldings [5.00 %] - 4.1 IBUs
25 minutes: 0.5 oz Willamette [5.50 %] - 4.6 IBUs
15 minutes: 1 Whirlfloc Tablet
5 minutes: 0.5 oz East Kent Goldings [5.00 %] - 1.7 IBUs
5 minutes: 0.5 oz Willamette [5.50 %] - 1.9 IBUs
Fermentation
Cool to 75º F, pitch re-hydrated US-05, and oxygenate
Primary two to three weeks at 65º F
No secondary
Tasting Notes
This is a deliciously smooth, roasty porter with a kick of rye spice! It's highly drinkable, and has a slightly dry finish. The emphasis is definitely on the roasty malt and rye, and the hops take a background role. It's a porter first and a rye beer second--the rye is not overwhelming, but is well balanced. Enjoy!
Yeast: Safale US-05 (Chico)
Yeast Starter: N/A
Batch Size (Gallons): 5.5
Original Gravity: 1.056
Final Gravity: 1.012
Efficiency: 75 %
ABV: 5.8 %
IBU: 34.9
Color: 27.1 SRM
Boiling Time (Minutes): 90
Primary Fermentation (# of Days & Temp): 14-21 days @ 65º F
Secondary Fermentation (# of Days & Temp): N/A
This porter has quickly become a house beer. I brewed it in honor of my great grandfather who was a homebrewer during prohibition, and my grandmother who drank his homebrew without telling him! I've had a few requests for the recipe, so I decided to post it.
Ingredients
7 lbs Pale Malt (2 Row) US (2.0 SRM) 58.3 %
2 lbs Rye Malt (4.7 SRM) 16.7 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) 8.3 %
12 oz Pale Chocolate Malt (180.0 SRM) 6.2 %
12 oz Victory Malt (25.0 SRM) 6.2 %
8 oz Chocolate Malt (350.0 SRM) 4.2 %
2 oz Willamette [5.50 %]
1 oz East Kent Goldings [5.00 %]
1 Whirlfloc Tablet
1 Packet Safale US-05
Mash Schedule
Saccrification rest: 60 minutes @ 152º F
Mash out: 10 minutes @ 168º F
Batch sparge with water @ 168º F
Hop/boil Schedule
90 minutes: Start boil
60 minutes: 1 oz Willamette [5.50 %] - 22.6 IBUs
25 minutes: 0.5 oz East Kent Goldings [5.00 %] - 4.1 IBUs
25 minutes: 0.5 oz Willamette [5.50 %] - 4.6 IBUs
15 minutes: 1 Whirlfloc Tablet
5 minutes: 0.5 oz East Kent Goldings [5.00 %] - 1.7 IBUs
5 minutes: 0.5 oz Willamette [5.50 %] - 1.9 IBUs
Fermentation
Cool to 75º F, pitch re-hydrated US-05, and oxygenate
Primary two to three weeks at 65º F
No secondary
Tasting Notes
This is a deliciously smooth, roasty porter with a kick of rye spice! It's highly drinkable, and has a slightly dry finish. The emphasis is definitely on the roasty malt and rye, and the hops take a background role. It's a porter first and a rye beer second--the rye is not overwhelming, but is well balanced. Enjoy!
