Scott Shurr's all-grain beer recipe page - porter
Activate the yeast so that it is ready to go 1 day before brewing.
Add yeast to starter solution so that starter is ready to go on brewing day.
Heat 2 1/2 gallons water to 135 degrees and add 1 tsp gypsum.
Combine with crushed grains. Hold at 115-125 degrees for at least 30 minutes.
Add another 1 1/4 gallons water at 200 degrees.
Hold between 145-155 degrees for at least 60 minutes.
Sparge with remaining water at 170-180 degrees. Boil for 60 minutes.
Add Willamette hops at beginning of boil.
Add Tettnanger for final 7 minutes.
Cool, combine in carboy with yeast starter.
After fermentation has slowed (no more than 1 week), rack to secondary.
To prime, stir corn sugar or extract into 1 1/2 cups of boiling wort, and
combine with the rest of the wort before bottling
- 9 lbs. Briess 2 row American Klages malt
- 1 lb. Munich malt
- 1/2 lb. American 6 row crystal malt (40L)
- 1/2 lb. American 6 row black patent malt (520L)
- 1/2 lb. American 6 row chocolate malt (400L)
- 1 oz. Willamette hops plugs
- 1 oz. Tettnanger hops plugs
- 1 tsp. gypsum
- Wyeast 1098 British ale yeast
- 8 gallons water, filtered or pre-boiled
- 3/4 cup corn sugar or 1 1/2 cups dehydrated malt extract, for priming
- Fruity nose- OK. Some roastiness.
- Good for style.
- Oxidation, some sweetness underneath.
- Good color: black/red. Good head and clarity.
- Good color. Nice head.
- Beautiful color, nice head, nice small bubbles.
- Malt is there, but fades quickly. Needs more hop bitterness and black patent
character. Also, more malt. For short, more malt!
- Light on the hops and malt- good conditioning balance- is fair- again it could
use more malt and hops.
- Tastes like a primarily an extract with a touch of chocolate. It's very
sweet, but it lacks character.
Drinkability & overall impression
- A bit thin for style.
- Good for style- perhaps some more malt.
- Medium to thin.
- Drinks well- no major flaws- but is too thin for style. Use more malt and
more hops for bitterness.
- Nice beer. Lacking body.
- It's OK. It needs more malt adjuncts and hops. It's slightly oxidised, but
otherwise, it's a recipe problem- more adjuncts, a little more attenuation.
Index of my beer recipes
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Last update: 10 August 2003