American Porter, " Presidential Porter "
by Brian Vessa and Bruce Wenzel, Venice, CA.
For 15 gallons:
Grains: 25.5 lbs. American 2-row pale malt (75%). 2.375 lbs.
Scottish Caramel 90 L. malt (7%). 1.75 lbs. Chocolate malt (5%).
1.375 lbs. Carastan 35 L. malt (4%). 1 lb. Belgian Special B malt
(3%). 1 lb. Caramel 120 L. malt (3%). 1 lb. Caramel 40 L. malt
(3%).
Adjuncts:
Hops: 2.64 oz. Chinook, 6.6% A.A., boiled 60 min. 1.21 oz. Nugget,
14.2% A.A., boiled 60 min. 0.5 oz. Willamette, 4.5% A.A., boiled 10
min. 0.5 oz. Cascade, 6.0% A.A., boiled 10 min.
Yeast: Wyeast California Lager, #2112, in starter.
Water: Charcoal-filtered tap water.
Procedure: Mash grains at 123 F. for 30 min., 156 F. for 90 min.,
then mash-out at 170 F. Total boil time 60 min. with hop additions
as listed above. Ferment two-stage at ambient temperature (55 to 60
F.). Bottle with corn sugar at the rate of 1/2 cup per 5 gallons of
beer. O.G. 1.064 in the kettle, diluted to 1.057 in primary; F.G.
1.022.
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