Scott Shurr's all-grain beer recipe page - porter

Courter Porter

robust 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

O.G. 1.052
F.G. 1.014

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Last update: 10 August 2003