RECIPE OF THE MONTH: PORTER

By Hoptron Brewtique on 2/24/2015

"And what this flood of deeper brown,
Which a white foam does also crown,
Less White than snow, more white than mortar?
Oh, my soul!  Can this be Porter?

 -The Déjeuné

Only one style of beer could elicit such praise and that style, of course, is the marvelous Porter.  My personal favorite style of beer to brew (mostly because it's my favorite style to drink), the Porter is a beer whose history is as rich and complex as it's flavor.

Borne out of the Industrial Revolution, the technological advancements and the cultural shifts created the perfect conditions for Porter to become, believe it or not, the first "Macro" beer.  High demand and improvements to the brewing process gave rise to the world's first colossal breweries, churning out incredible volumes of the mostly the same style of beer.  Over time, the ability to make even darker roasted malts without burning them would give way to the Porter's offspring, the Stout.  Over time the popularity of Porter faded and popularity of Stout grew, but as we've seen with many styles during the recent craft renaissance in America, Porter is enjoying a glorious and well-deserved return to prominence.

Many of today's Porters are made in similar fashion to Stouts, in that they utilize a large percentage of a light colored base malt and then a small percentage of specialty kilned and roasted malts.  This partial mash recipe is more reminiscent of the Porters of yesteryear that were made with a high percentage of toasty, nutty, brown and amber malts.  The beer is balanced as most english styles are, with moderate additions of Fuggles and Goldings hops.

RECIPE OF THE MONTH: PORTER

Fermentables

Amount

Fermentable

 

Use

 

3 lb

Dry Malt Extract - Amber

 

Boil

3lb

1 lb

2 lb

Maris Otter

Home-Toasted Brown Malt

Home-Toasted Amber Malt

 

Mash

Mash

Mash


Hops






Amount

Hop

Time

Use

Form

AA

1.0 oz

Fuggles

60 min

Boil

Pellet

12.5%

1.0 oz

Fuggles

15 min

Boil

Pellet

7.0%

1.0 oz

East Kent Golding

5 min

Boil

Pellet

7.0%


Yeast






Name

Lab/Product

Attenuation

Thames Valley

Wyeast 1275

75.0%


Predicted Stats
1.047 OG
1.012 FG
27 IBU
4.6% ABV

Buy 6 total lbs of un-milled Maris Otter Malt, 3 will be added as is, the other 4 will be roasted to create the Amber and Brown Malt.  If you do not wish to toast malts yourself, ask for substitutes at your local home brew store.

To create the Amber Malt, soak 2 lbs of Maris Otter in water for 15 minutes.  Then spread malt thinly on a baking sheet (grain should be no more than 1" deep) and toast at 300°.  Malt should have a light orange color and a nutty, toasty taste.

To create the Brown Malt, roast 1 lb Maris Otter dry at 150° for one and a half to two hours.  It should appear a medium ruby-brown color with a sharp, roasty taste.

It is best to let freshly roasted malts mellow out for about 2 weeks.  If brewed with right away, your beer can take on an unpleasant harshness.  

On your brew day, mill all of your grain and mash in 3.5 gallons of water at about 152° for one hour (The brew-in-a-bag method works great for this amount of malt).  Remove grain and bring to a boil. Add your malt extract and boil for one hour adding hops according to the hop schedule.  Chill wort, transfer to sanitized carboy and top up with enough water to bring total to 5 gallons.  Pitch yeast and let ferment for two weeks.  Prime and transfer to sanitized bottles and allow to condition for another 2 weeks.

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Patchogue, NY 11772

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