Lucky 7 Five-Pepper Porter

Extract Recipe

Submitted By: topoisomerase (Shared)
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Brewer: Jason Affourtit
Batch Size: 5.55 gal	Style: American Porter (20A)
Boil Size: 6.66 gal	Style Guide: BJCP 2015
Color: 33.2 SRM	Equipment: Braumeister 20L
Bitterness: 58.2 IBUs	Boil 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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