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PRESIDENTIAL PORTER, A Pilot Brewery Report BY Brian Vessa (Published in the Febrewary 1997 Brews and News)
On Saturday January 18th, I led a Porter on the shop system. I guess the name came partially from the fact that I was the crew leader and designed the recipe, but also because it was brewed near Inauguration Day. It is basically an American Porter with a twist-I prepared three different yeast starters for the occasion. We made 15 gallons into three 6.5 gallon carboys, and pitched one with Wyeast 1056, one with Wyeast 1084, and one with Wyeast 2112 (California "Steam" Beer yeast). It should be interesting to taste the results! The crew for most of the brew was Mick Deering, Bruce Wenzel, Bruce Brode, ,Bill Richelieu, Wayne Dodds and myself. Doug King started the whole thing off by weighing the grain and preparing the mash water, and generally giving the whole thing a jump start. I don't know where this club would be if it wasn't for Doug, he is just an incredible stalwart, and a catalyst for all club functions. Thanks Doug! Since he was still recovering from being sick, he left after we got rolling. The rest of us ambled along pleasantly throughout the day, tasting porters and other beers people had brought. After we pitched the boiling hops, we ate some of Mick's chili, which was first rate. We all said he should enter it in the chili cookoff....thanks for lunch, Mick! This was Bill's first time making beer-he has been a winemaker for many years-and was very interested in participating in a brew. He asked a lot of good questions, and has obviously been reading up on brewing techniques. The shop brews are really great for seeing how it's really done, and I think he will be participating in many more upcoming sessions. The wort smelled great and had plenty of color. We'll be tasting the three versions of this porter at the March meeting, if all goes well. Thanks to everyone who shared a fun brewing day!
PRESIDENTIAL PORTER
For 15 gallons, 34 lbs of grain total 25.5 lbs (75%) American 2 Row 1.75 lbs (5%) Chocolate Malt 1lb 6oz (4%) 35L Crystal (Carastan) 2lb 6oz (7%) 90L Caramel 1lb (3%) Belgian Special B 1lb (3%) 120L Caramel 1lb (3%) 40L Caramel
Mash into 8.5 gallons of 132 degree filtered water yielding 123 degrees. Protein rest for 40 minutes. Raise to 156 degrees for 90 minutes Mash out at 170 degrees Sparge with 170 degree filtered water, filling kettle to top seam. Reserve 4 pitchers of runoff for topping up the boil.
Bittering Hops (40 IBU total):
75 grams of Chinook 6.6% pellets (20 IBU) for 1 hour 35 grams of Nugget 14.2% pellets (20 IBU) for 1 hour
Finishing Hops:
1/2 oz Williamette hop cones (1 plug), 10 minutes before and after boil 1/2 oz Cascade hop cones (1 plug), 10 minutes before and after boil. OG for 13.5 gallons was 1.064. Diluted to 15 gallons yielding 1.057 Pitched Wyeast 1056, 1084 and 2112 in 3 different carboys. Plan to ferment around 55-60 degrees F. "A very dark beer........"
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