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Old 07-15-2009, 06:04 PM   #1
jpsloan's Avatar
Nov 2006
New Market, MD
Posts: 745
Liked 6 Times on 6 Posts

Recipe Type: All Grain
Yeast: Safale S-04
Yeast Starter: none
Batch Size (Gallons): 5.5
Original Gravity: 1.048
Final Gravity: 1.010
Boiling Time (Minutes): 60
Color: 22 SRM
Primary Fermentation (# of Days & Temp): 14 days @ 70F
Secondary Fermentation (# of Days & Temp): none
Tasting Notes: Pleasant roastiness, thin body, with a hint of honey.

8 lbs Maris Otter Pale Malt
1 lb Crystal Malt 60L
8 oz Brumalt (Honey Malt)
8 oz Chocolate Malt

1.25 oz Willamette (5.5% AAU) 60 min boil
.75 oz Willamette (5.5% AAU) 15 min boil

Safale S-04

Mash @ 154F for 60 min.

Taste notes:
Well-balanced, with moderate roastiness and a honey note on the finish.

Dark brown (perhaps on the dark side for a Brown Porter) with a creamy head.

This porter is a very drinkable porter, with not too high an ABV. The residual sweetness of the honey malt balances the chocolate malt, but diminishes when served too cool.
"An Irishman is never drunk as long as he can hold on to a blade of grass, and keep from slipping off the face of the Earth."

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