Black Passion Porter
Porters are easy beers to make, partly because the style is subject to widely variant interpretations. Much might depend, for example, on whether you plan to brew an 18th century porter or a contempory version. A porter from the 1750s, for instance, might be called an “Imperial Stout” these days. Porters are slightly less full-bodied than stouts (when brewed by the same brewer) but they are still very full-flavored brews. Small variations may not be easily noticed, so it’s a forgiving style.
– Byron Burch, The Beverage People — Santa Rosa, California
Black Passion Porter
(5 gallons/19 L, partial mash)
OG = 1.065 FG = 1.016 IBU = 44 ABV = 6.3%
Ingredients
5 lbs. (2.3 kg) dark dry malt extract
2 lbs. (0.9 kg) crystal malt (40 ºL)
1 lb. (0.45 kg) brown malt
8 oz. (224 g) Munich malt
4 oz. (112 g) chocolate malt
4 oz. (112 g) black patent malt
4 oz. (112 g) black roasted barley
4 oz. (112 g) dextrin powder
1/2 tsp. gypsum
1/4 tsp. calcium chloride
1 tsp. chalk
1 tsp. Irish moss
0.75 oz. (21 g) Northern Brewer hop pellets (60 min.)
1 oz. (28 g) Northern Brewer hop pellets (30 min.)
1.5 oz. (43 g) Cascade hop pellets (dry hop)
3/4 cup corn sugar for priming
White Labs WLP001 (California Ale) yeast or Wyeast 1056 (American Ale) yeast
Step by Step
Grains are mashed with 5 quarts (about 5 liters) of water and the gypsum and calcium chloride for 1 hour at 155 ºF (68 ºC), then rinsed in a strainer with hot water, collecting the runoff in your boiling kettle.
Dissolve the dry malt extract and dextrin powder in enough water to bring the total to 7 gallons (26.6 L) of sweet wort. Thoroughly stir in calcium carbonate and boil for a solid 60 minutes, adding Northern Brewer hops to be boiled for the specified times.
Cool your wort, using a wort chiller or an ice bath and place the wort into a primary fermenter. After you pitch your yeast, rouse morning and night until fermentation starts and ferment until the foam drops back to the surface. Siphon to a secondary fermenter for at least three days of settling.
Siphon back to your kettle, or primary fermenter, stir in priming sugar syrup, bottle and cap. Set the beer aside at room temperature for two weeks to carbonate then enjoy!
