Preparation
Infusion mash in 4 qts @ 154º for 75 minutes. Mash-out @ 170º for 10 min. Sparge with 2 gallons @ 170º. Top kettle up to 4 gallons, disslove DME, add gypsum and bring to a boil. At beginning of boil add 3 oz Crystal hops. At 50 minutes add 1.5 oz, and steep 1.5 for 1-2 minutes. Immersion chill to 75º, strain and rinse hops into fermenter (it's amazing how much wort they'll absorb--don't be afaraid to squeeze them out with a sanitized spoon!!). Be sure to have enough brewing water to top up to just over 5 gallons. Pitch yeast, and rack off of trub 10-12 hrs later, at which time fermentation should just be starting.
Specifics
| Style | Porter |
| Recipe Type | Partial Mash |
| Batch Size | 5 Gallons |
| Original Gravity | ??? |
| Final Gravity | 1.017 |
| Boiling Time | 1 hour |
| Primary Fermentation | 7 days in glass |
| Secondary Fermentation | 8 days in glass |
Comments
A deep red tinged, dark brown porter. 'Tastes like a cold cup of coffee' my girlfriend says, and she doesn't really care for darker brews. She likes this one. The Crystal hops add the perfect complimentory bitterness, and perfumey hop flavor to the crystal malt sweetness, and the roasted grain...roastiness. If you haven't tried Crystal hops yet, youre going to love them!