Friday, July 30, 2010

Recipe of the Week: Pigskin Porter

Today we have a recipe from an award winner brewer, me. This recipe took first place in the Porter category at the Peterson Airforce Base Homebrew Competition back in February. I entered this as a brown porter but I believe it is somewhere between a brown and a robust porter.  

7 lbs Crisp Maris Otter
2 lbs Hugh Baird Brown Malt
1 lb Briess Victory
.5 lb Crisp Dark Crystal
.5 lb flaked barley
.25 lb Crisp Chocolate

Mash grains at 155 degrees Fahrenheit for 1 hour and 20 mintues

.75 US Perle 7.5AA 60 minutes
.5 oz US Perle 7.5AA 10 minutes
.5 oz US Northern Brewer 8.5AA 10 min
1 oz US Northern Brewer 8.5 AA 2 minutes

Wyeast 1450 Denny's Favorite 
Fermented at 65 degrees Fahrenheit for 1 month. 

Transferred to 2ndary fermentation vessel on to gelatin and cold conditioned at 45 degrees for 1 month.

Bottled 5 gallons with 3.5 oz corn sugar and 3 oz Malto Dextrine 

OG: 1.055 FG: 1.016 IBU: 37.2 SRM: 21.2 Alc %: 5.14

If you choose to brew this one up please come back and post your results. Would love to hear how it turned out for others.

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