The following beer recipe is featured in the September/October 2006 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Greg & Liz Lorton of Carlsbad, CA, member of the QUAFF, won a gold medal in Category #12: Porter during the 2006 National Homebrew Competition Final Round in Orlando, FL. Lorton’s Porter was chosen as the best among 205 final round entries in the category.
The following beer recipe is featured in the September/October 2006 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Greg & Liz Lorton of Carlsbad, CA, member of the QUAFF, won a gold medal in Category #12: Porter during the 2006 National Homebrew Competition Final Round in Orlando, FL. Lorton’s Porter was chosen as the best among 205 final round entries in the category.
Ingredients:
- 9.0 lb (4.08 kg) American two-row pale malt
- 2.0 lb (0.9 kg) 20° L crystal malt
- 0.5 lb (227 g) chocolate malt
- 0.5 oz (14 g) Perle pellet hops, 8.9% a.a. (65 min.)
- 0.25 oz (7 g) Perle pellet hops, 8.9% a.a. (30 min.)
- White Labs WLP 810 San Francisco lager yeast
- 0.33 cup corn sugar to prime
- Irish moss to clarify
Specifications:
Yield: 2.8 Gallons (10.6 L)
Original Gravity: 1.088
Final Gravity: 1.028
ABV: 7.88%
Directions:
- Begin a protein rest at 126° F (52° C) for 20 minutes. Raise temperature to 154° F (68° C) and hold for 70 minutes. Raise to 170° F (77° C) and mash out for 5 minutes.
- Primary fermentation for 7 days at 68° F (20° C).
- Secondary fermentation for 32 days at 68° F (20° C).
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