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As Seen In |
Award-Winning Recipes from the 1996 Maltose Falcons Mayfaire Competition
First Place, Class 17, Porter"New Year Porter", American Porterby Bruce Wenzel, Ventura, CA. For 6 gallons: Grains: 2/3 lb. Chocolate malt. 1/3 lb. Black Patent malt. Adjuncts: 4.75 lbs. British light dry malt extract. 3 lbs. British dark dry malt extract. 1 lb. Lactose. Hops: 2 oz. Hallertauer, boiled 60 min. 0.5 oz. Tettnanger, boiled 60 min. 1 oz. Tettnanger, boiled 10 min. 0.5 oz. Tettnanger, added at fire off. Yeast: Wyeast #1084 Irish Ale. Water: Vending machine drinking water, amended with 2 teaspoons gypsum. Procedure: Steep grains at 150 F. for 45 min., then strain into pot. 3 gallon concentrated boil, for 60 min. total. Ferment 2 stage at 68 F. O.G. 1.068, F.G. 1.028. Back to The Roost || Brew Recipes || Brews & News |
