American Porter



An American styled porter, most noticeably differs from English porters by the addition of flaked maize, American hops and using a lager rather than an ale yeast.

2kg Light Dried Malt Extract
2kg Liquid Dark Malt Extract
100g Chocolate malt grain
100g roast barley malt
100g flaked maize
15g Centennial Hops (9% AA) – 40min boil
30g Cascade (7% AA) – 10min boil
15g Centennial & 15g Cascade Hops – 0min boil
30g Centennial – Dry Hop
2x Saf S-04, MJ M54 Californian lager or WY2124 Bohemian Lager
Whirlfloc/Irish Moss (Optional)

1. A day before, place 10-15 litres of water in closed containers in a fridge and chill.
2. Steep Grains for 20-30 mins with 1.5 litres of hot tap water (not boiling).
3. Strain liquid into a large saucepan. Rinse grain with another 1 Litre of hot tap water into the saucepan, and discard grain.
4. Add another 4 litres of water and 1 kg Light Dried Malt to the saucepan, and bring to the boil whilst stirring well.
5. Add 15g Centennial hops.
6. After 30 minutes add 30g Cascade hops and allow to boil for a further 10 minutes.
7. At the end of the 40 minutes, turn off the heat and add 15g Centennial and 15g Cascade hops.
8. Add the rest of the malts and stir to dissolve. Place the saucepan in a sink of cool water for 10-15 minutes.
9. Pour the contents of the saucepan into the fermenter, and top up to 23 litres with chilled and tap water to reach a starting temperature of 12-15°C if using the Saf yeast or Wyeast, If using the Californian lager increase temperature to 18-22°C. Stir vigorously to aerate.
10. Add yeast and ferment as close as possible to 20°C. 4 days prior to bottling/kegging, add 30g Centennial hops to fermenter. Bottle or keg when gravity is consistent over two days.

With 10 minutes left of the boil, it is often desirable to add whirlfloc or irish moss to help clear your wort.

Beer

Mead

Spirits