Lucky 7 Five-Pepper Porter

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Submitted By: topoisomerase (Shared)
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Brewer: Jason Affourtit
Batch Size: 5.55 galStyle: American Porter (20A)
Boil Size: 6.66 galStyle Guide: BJCP 2015
Color: 33.2 SRMEquipment: Braumeister 20L
Bitterness: 58.2 IBUsBoil Time: 60 min
Est OG: 1.043 (10.7° P)
Est FG: 1.013 SG (3.3° P)Fermentation: Ale, Two Stage
ABV: 4.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs Caramel/Crystal Malt - 80L [Steep] (80.0 SRM) Grain 1
12.00 oz Chocolate Malt [Steep] (350.0 SRM) Grain 2
4.00 oz Black (Patent) Malt [Steep] (500.0 SRM) Grain 3
6 lbs 9.60 oz Amber Malt Extract (Muntons) [Boil] (10.4 SRM) Extract 4
1.50 oz Northern Brewer [8.5%] - Boil 60 min Hops 5
2.00 tsp Gypsum (Calcium Sulfate) (Boil 60 min) Misc 6
1.00 tsp Irish Moss (Boil 15 min) Misc 7
1.00 oz Goldings, East Kent [5.0%] - Boil 15 min Hops 8
1.00 oz Goldings, East Kent [5.0%] - Boil 5 min Hops 9
1.11 oz Cracked 5-Pepper Blend (Primary 0 min) Misc 10
1.0 pkgs Whitbread Ale (Wyeast Labs #1099) Yeast 11

Taste Notes

“Tasty! would make again”

Notes

Adapted from “Black Pepper Porter by Mike” from Lehigh Valley Homebrewer’s website -brewed for our 7th anniversary! -used home-filtered water from well (soft) -steeped cracked grains in 1 ga. H2O @ 150F for 30 min. -Removed grain bag and xfer 1 ga into 2 ga pre-heated H2O in brew pot and bring to boil -Remove from heat and stir in LME, returning to heat -Add boil hops and proceed… -Add 3 ga wort to water to bring to 5 gallons. -Chill wort to 72F with immersion chiller; add 1/2 oz. pepper, aerate, and pitch yeast @ 72F -OG = 1.051 -9/15 SG = 1.015 -9/21 SG = 1.014; racked to secondary (assume I added another 1/2 oz pepper but this is not specified!) -10/16 SG = 1.014; bottled with priming tables. “smoother tasting than on 9/21 and pepper finish is great”

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