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Add a photoServings: 12
Ingredients
- 6 lb Dark Australian DME
- 1 lb Caramel crystal malt
- 1 1/2 ounce Willamette hops
- 1 1/2 ounce Fuggles hops
- 3/4 c. Corn sugar (priming) Wyeast #1098: British Ale
Directions
- Boil 2 gallons of water and turn off heat. Add in crystal malt and steep about 15 min. Strain through muslin into kettle. Heat another gallon of water to 170 degrees. Pour through grain into pot. Heat to boiling and add in DME and 1/3 of hops. After 45 min add in another 1/3 of hops. Turn off heat after 15 min and add in last 1/3 of hops. Steep. Cold wort and add in 2 gallons of cool water. Pour in wort and pitch yeast. Rack to secondary after 4 days top off with sufficient water to make 5 gallons. After 4 weeks, prime and bottle. I thought which the final gravity of this beer was a bit high, but the beer came out tasting great and no bottles exploded. In order to call this a porter it needs more hops, therefore I think it is a Scotch ale.
- Original Gravity: 1.055
- Final Gravity: 1.017Primary Ferment: 4 days Secondary Ferment: 4 weeks
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