1776 Porter

All Grain Recipe

Submitted By: yooper011 (Shared)
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Brewer: Gary Titus
Batch Size: 5.00 galStyle: Robust Porter (12B)
Boil Size: 7.17 galStyle Guide: BJCP 2008
Color: 26.1 SRMEquipment: 10 Gal SS Brewpot, 7 gal cooler, 7 gal SS HLT
Bitterness: 60.6 IBUsBoil Time: 90 min
Est OG: 1.073 (17.7° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.019 SG (4.9° P)Fermentation: Ale, Two Stage
ABV: 7.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
1.00 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 1
4 lbs 8.00 oz Biscuit Malt (19.3 SRM) Grain 2
4 lbs 8.00 oz Brown Malt (Crisp) (65.0 SRM) Grain 3
4 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 4
4.00 oz Fuggles [4.5%] - First Wort Hops 5
0.25 oz Brewers Licorice (Boil 60 min) Misc 6
0.25 oz Licorice Root (Boil 60 min) Misc 7
0.25 tsp Irish Moss (Boil 10 min) Misc 8
1 pkgs Safale American (DCL/Fermentis #US-05) Yeast 9

Taste Notes

Very good. Dark brown, almost black, with an off white, persistent creamy head. Licorice flavor comes thru along with some coffee notes. Malty, with a dry finish.

Notes

Recipe from "Radical Brewing" by Randy Mosher. Soak hops in 160 deg water. Mash grains at 156 deg for one hour, then sparge. Take a half-gallon of the first wort and put into boil kettle w/o hops. Boil vigorously until reduced to a thick syrup. Continue to cook, slowly, watching carefully, tasting the goo every couple of minutes. Get it as dark as possible before it starts to burn. When done, turn the rest of the hot wort into the kettle, add the hop infusion, and boil for an hour and a half.