SECRETS FROM THE MASTER BREWERS by PATRICK HIGGINS

Author:PATRICK HIGGINS
Language: eng
Format: epub
Publisher: FIRESIDE BOOK
Published: 1998-07-15T00:00:00+00:00

PORTER

All of Paul’s recipes are for 5-gallon batches.

8 ½ POUNDS PALE 2-ROW MALT

11 OUNCES CRYSTAL MALT (60-80L)

4 ½ OUNCES BLACK BARLEY *

1 ½ OUNCES CHOCOLATE MALT

1 OUNCE BLACK MALT

1 OUNCE ROASTED BARLEY

5 OUNCES FLAKED BARLEY

½ OUNCE EAST KENT GOLDINGS HOPS

1/3 OUNCE CASCADE HOPS

1/3 OUNCE EAST KENT GOLDINGS HOPS

¾ OUNCE CHALLENGER HOPS

WYEAST LONDON ALE YEAST

* * *

OG: 13.2 P LATO

* * *

Mash grains at 152-153°F for 60 minutes. Sparge and collect wort. Boil for 90 minutes, adding ½ ounce East Kent Goldings hops after 10 minutes and 1/3 ounce Cascade and 1/3 ounce East Kent Goldings hops after 75 minutes. Remove from heat and add Challenger hops. Let steep for 15 minutes. Cool wort to 68°F and pitch yeast. Ferment for 5 to 7 days. Transfer to a secondary fermenter, and cool to 42-45°F. Condition an additional 5 to 7 days. Bottle or keg. Age 7 to 10 days before serving.

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