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As Seen In |
Award-Winning Recipes from the 1995 Maltose Falcons Mayfaire Competition
First Place, Class 17, Porter"Paul's Porter V"by Paul Sedgwick, Canoga Park, CA. For 5 gallons: Grains: 9 lbs. English pale malt. 1 lb. Munich malt. 1 lb. Chocolate malt. 8 oz. 80 L. Crystal malt. 8 oz. Scottish Carastan malt. 4 oz. Belgian Special B malt. 4 oz. Roast Barley. 2 oz. Black Patent malt. Extracts: None Hops: 1 oz. Northern Brewer leaf, 7.7% A.A., boiled 60 min. 0.5 oz. Kent Goldings leaf, 5.1% A.A., boiled 30 min. 1 oz. Kent Goldings leaf, boiled 10 min. Yeast: Wyeast Special London Ale, in 1 quart starter. Water: Filtered tap water. Procedure: Mash grains in single step infusion at 154 F. for 90 min., using 4 gallons of water at 165 F. Mash out at 170 F. Sparge time 45 min. Ferment primary 7 days at 68 F. O.G. 1.061, F.G. 1.019. Back to The Roost || Brew Recipes || Brews & News |
