1776 Porter 
All Grain Recipe
Submitted By: dcrawlins (Shared)
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| Brewer: Gary Titus | |
| Batch Size: 5.00 gal | Style: Robust Porter (12B) |
| Boil Size: 7.17 gal | Style Guide: BJCP 2008 |
| Color: 26.1 SRM | Equipment: 10 Gal SS Brewpot, 7 gal cooler, 7 gal SS HLT |
| Bitterness: 60.6 IBUs | Boil 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 |
| 1.0 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.This Recipe Has Not Been Rated
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