- Recipe Type
- All Grain
- Yeast
- US-05
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.048
- Final Gravity
- 1.013
- Boiling Time (Minutes)
- 60
- IBU
- 23
- Color
- 27 SRM. Nearly black with dark ruby highlights.
- Primary Fermentation (# of Days & Temp)
- 14 days. 66-68F
- Tasting Notes
- Chocolate flavor and aroma. Complex.
CHINOOKLEHEAD PORTER
55% 2 Row - 5.5 lbs
20% Wheat - 2 lb
10% C80 - 1 lb
10% Brown - 1 lb
5% Chocolate - 0.5 lb
0.25 oz Chinook @ 60 (12aa)
0.5 oz Chinook @ 15
US-05
First brewed during the deepest depths of a cold northern winter. And I mean COLD. The temperature outdoors was a bone-chilling -13F (-25C) on brew day. My hopes for a warming Chinook wind that day were dashed, but it was bright and sunny out so I decided to brew on. Since Mother Nature failed to deliver a Chinook, I decided to flavor my brew with its namesake and Chinooklehead Porter was born.
Expect a chocolatey malt aroma, complex flavors from the crystal and brown malts, plus excellent head retention and a medium to full body. Mash at 155F and use a balanced to malty water profile if possible as this seems to work best. It should taste complex in flavor rather than sweet, but if you prefer a lighter sweetness sub C40 in place of C80. It has proven to be very popular with the beer crowd as well as the I-don't-like-dark-beer crowd. It also plays well with fruit flavors. I haven't tried it yet, but I think the beer will go well with oak, chocolate, and spices.
I'll get a better picture posted, but for now the giant glass:
55% 2 Row - 5.5 lbs
20% Wheat - 2 lb
10% C80 - 1 lb
10% Brown - 1 lb
5% Chocolate - 0.5 lb
0.25 oz Chinook @ 60 (12aa)
0.5 oz Chinook @ 15
US-05
First brewed during the deepest depths of a cold northern winter. And I mean COLD. The temperature outdoors was a bone-chilling -13F (-25C) on brew day. My hopes for a warming Chinook wind that day were dashed, but it was bright and sunny out so I decided to brew on. Since Mother Nature failed to deliver a Chinook, I decided to flavor my brew with its namesake and Chinooklehead Porter was born.
Expect a chocolatey malt aroma, complex flavors from the crystal and brown malts, plus excellent head retention and a medium to full body. Mash at 155F and use a balanced to malty water profile if possible as this seems to work best. It should taste complex in flavor rather than sweet, but if you prefer a lighter sweetness sub C40 in place of C80. It has proven to be very popular with the beer crowd as well as the I-don't-like-dark-beer crowd. It also plays well with fruit flavors. I haven't tried it yet, but I think the beer will go well with oak, chocolate, and spices.
I'll get a better picture posted, but for now the giant glass: