Pelikan
Well-Known Member
This recipe is an homage to the Catamount Porter, and the years I spent in Vermont. I'm reluctant to call it a clone, only because there is very little solid info left on this brew. I've pieced it together primarily from old Beeradvocate reviews, the few write-ups still remaining online, and my personal experience (both as someone who's had it, and as a homebrewer in general).
One ancient article, which more or less formed the backbone of this recipe, had info from the Catamount brewery itself (OG, FG, hop varieties used, and hints as to what the grain bill contained). Long story short, the Green Mountain Porter is a Catamount in spirit, if not also in taste.
All Grain
OG: 1.060
FG: 1.015
IBU: ~35
Color: 40+ SRM
Boil: 6.5 Gallons
Final: 5.25 Gallons (before trub/transfer loss)
~75% Mash Efficiency, adjust as required.
7 lb Maris Otter
4 oz Briess Light DME, 43 ppg (used to make the starter; adjust as required)
1 lb British Chocolate
12 oz Brown Malt
12 oz Crystal 40L
8 oz Crystal 120L
8 oz Golden Naked Oats
8 oz CaraPils
.75 oz Nugget (12%, whole/leaf) @ 60 min
1 oz Kent Goldings (4.8%, pellet) @ 5 min
*Additions*
1 Whirlfloc @ 10 min
1/2 tsp. Wyeast Nutrient @ 10 min
*Yeast*
1335 British Ale II. One could also use 1028 London Ale with similar results.
A stir plate is strongly recommended. Otherwise, two smack packs will probably suffice.
Notes:
Mash at approx. 150*F for 60 min.
As far as hops, you can substitute Yakima Goldings for Kent Goldings. Yakima Goldings would even be preferable if they could be found whole/leaf (as opposed to the pellet/plug form Kent Goldings typically assumes).
"Relax, don't worry, you're on Green Mountain time."