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Author Topic: Joe's Continuous Porter  (Read 2947 times)

Offline fakr

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Joe's Continuous Porter
« on: November 15, 2011, 09:43:53 AM »
Based off Richard's, then JohnQ's hoppy porter recipe:

Grain Bill:

10 lbs Pale Malt (2 Row)  
4 lbs Pale Malt, Maris Otter
2 lbs Wheat Malt, Pale  
2 lbs Caramel/Crystal Malt - 40L  
1 lbs Caramel/Crystal Malt - 60L  
1 lbs Chocolate Malt  
8.0 oz Roasted Barley  


2.00 oz Nugget Leaf
1.00 oz Fuggles
2.00 oz Willamette Leaf


Wyeast 1056

Mash 7gal @ 151F, sparge with 6.5gal @ 170F.  13.5gal through Mash, 11.5gal in kettle, 10gal post boil, 9.5gal in 2 kegs to pressure ferment.

Combined all hops and continuously hopped throughout the 60 minute boil.

Pressure fermented @ 7psi for 5 days, then increased to 26psi for 2 days.  Cold crashed and transferred to serving kegs on evening of day 7, fully carbonated.


Very tasty porter!  Apparent lack of strong bittering hop taste, but quite aromatic and a nice hoppy aftertaste.  Delicious roasty taste.  Creamy thick head, but not as much as a stout.

Grain to glass 7 days.

Will definitely bring some to the next meeting.
"If God had intended for us to drink beer, He would have given us stomachs."