White River Porter
5 gallons; OG = 1.058; FG = 1.020
- 0.5 lb. dark crystal malt (crushed)
- 0.5 lb. chocolate malt (crushed)
- 6 lbs. dry malt extract (unhopped) (light, amber, or dark)
- 0.5 lb. malto-dextrin
- 1 oz. Cluster hop pellets (8% alpha acid) for 60 min.
- 0.5 oz. Target hop pellets (10% alpha acid) for 30 min.
- 1/2 tsp. Irish moss
- 0.75 oz. Ultra hop pellets (3 % alpha acid), for 2 min.
- 2 packs Doric dry yeast or 1 packet Wyeast 1028 London ale yeast
- 3/4 cup corn sugar for priming
Step by Step:
Put the crushed grains in a cheesecloth bag and put that into 5 gals. of cold water in the brewpot. Turn on the heat, and move the grain bag around while the water is heating. When the water reaches 170° F, remove the grain bag. Bring the water to a boil, turn off the heat, and stir in the extract and malto-dextrin. Return it to a boil and stir in the Cluster pellets. Boil hard for 30 minutes and stir in the Target pellets. Boil 15 more minutes and add the Irish moss. Boil 13 more minutes and add the Ultra pellets. Boil 2 more minutes.
Cool rapidly to under 75° F, preferably with a wort chiller. Siphon or pour into a primary fermenter, and pitch the yeast into the stream. Leave protein trub and hop particles behind in the brewpot. Ferment with an airlock in the primary fermenter, and move to a secondary fermenter when the foam subsides. Bottle when the beer is flat, still, and clearing. Dissolve the priming sugar in the beer, then siphon to sterilized bottles and cap. The beer will be good in three weeks and at its best in three months.