mrk305
Beer Dude in the Sunset
- Recipe Type
- All Grain
- Yeast
- Nottingham
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.050
- Final Gravity
- 1.013
- Boiling Time (Minutes)
- 60
- IBU
- 56
- Color
- 23
- Primary Fermentation (# of Days & Temp)
- 14 days 65f
- Secondary Fermentation (# of Days & Temp)
- 14 days 65f
Honey (Raspberry) Porter
11 pounds Two Row
.5 pounds Honey Malt
.5 pounds Crystal 120
.5 pounds Cara III
.5 pounds Biscuit
----
13 pounds total grains
1 ounce Chinook 60 minutes
.5 ounce Chinook 15 minutes
.5 ounce Chinook 5 minutes
Irish moss added to boil at 15 minutes
Bottle primed with 1 ounce corn sugar
1.25 ounce Raspberry Extract added to 3 gallon (or 1/2 the batch)
This beer was mashed at 154F for one hour. I wanted the sweetness of the Honey Malt to carry through. I batched sparged just like Edwort describes for his Haus Pale Ale, except I vorlaugh with a cool-aid pitcher 3 gallons each time to thoroughly rinse the grain bed. Primary was for two weeks and secondary also for two weeks.
At bottling time I bottled about half the batch straight. Then I added 1.25 ounce of raspberry extract and bottled the other half. The straight porter is dark and sweet and not bitter compared to a stout. The hop IBU of 57 was calculated with TastyBrew's calculator, but the hops seem to balance out. Although I am not usually a fruit in beer fan, the half with the raspberry extract in it delicious. I had half a bottle of extract left over from 6 months ago, and decided to try it in half. I will be making a whole batch with all raspberry soon. It is that good!
I bottled 12 22oz plus 3 12oz. bottles straight
12 22oz plus 9 12 oz. with raspberry
11 pounds Two Row
.5 pounds Honey Malt
.5 pounds Crystal 120
.5 pounds Cara III
.5 pounds Biscuit
----
13 pounds total grains
1 ounce Chinook 60 minutes
.5 ounce Chinook 15 minutes
.5 ounce Chinook 5 minutes
Irish moss added to boil at 15 minutes
Bottle primed with 1 ounce corn sugar
1.25 ounce Raspberry Extract added to 3 gallon (or 1/2 the batch)
This beer was mashed at 154F for one hour. I wanted the sweetness of the Honey Malt to carry through. I batched sparged just like Edwort describes for his Haus Pale Ale, except I vorlaugh with a cool-aid pitcher 3 gallons each time to thoroughly rinse the grain bed. Primary was for two weeks and secondary also for two weeks.
At bottling time I bottled about half the batch straight. Then I added 1.25 ounce of raspberry extract and bottled the other half. The straight porter is dark and sweet and not bitter compared to a stout. The hop IBU of 57 was calculated with TastyBrew's calculator, but the hops seem to balance out. Although I am not usually a fruit in beer fan, the half with the raspberry extract in it delicious. I had half a bottle of extract left over from 6 months ago, and decided to try it in half. I will be making a whole batch with all raspberry soon. It is that good!
I bottled 12 22oz plus 3 12oz. bottles straight
12 22oz plus 9 12 oz. with raspberry
