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| Today's Random Recipe
| Recipe Name: |
Cannonball Porter |
Style: Porter (Robust Porter) |
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Original Gravity: | 1.06 | | Final Gravity: | 1.015 | |
Alcohol content: | 5.86% | |
Calories (per 12 oz.): | 199 |
| Total IBU (Bitterness): | 38 | |
SRM (color): | 37 |
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| Ingredients: (portions for a 5 gal. batch) |
| 0.25 lbs. | Barley (Black Roasted) |
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| 0.75 lbs. | American crystal 60L |
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| 7 lbs. | Amber Malt syrup |
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| 0.25 lbs. | British chocolate |
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| 1 oz. | Kent Goldings |
(Pellets% AA) Boil time 3 min. |
| 2 oz. | Fuggles |
(Pellets% AA) Boil time 60 min. |
| 1 oz. | Danstar Windsor Ale |
Yeast (Ideal ferm. temp: 65-75°F) |
| Directions: |
| Steep crushed malted grain in 2 gallons of 150° water (tap water is about 130°) for 30 minutes. Remove the grain from the hot water with a strainer, then bring water to a boil. When boiling starts, remove pot from burner and add malt sugar. Return to a boil, then add boiling hops and boil for 60 minutes. Add finishing hops for last 3 minutes of the boil. Fill your sanitized carboy with 2 gallons of cold water. Strain the hot wort into the carboy and top off to the 5 gallon mark. Add yeast when beer is less than 78°, and ferment and bottle as usual. |
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| Primary Fermentor: |
5 days |
Secondary | 2 weeks |
In Bottles: | 2 weeks
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