Captured by Porches Brewing Company: Punctured by Corpses Undead Porter clone
This porter has an unusually heavy body/mouthfeel from the use of a high percentage of unmalted grains, and a nose that accents hints of coffee and caramel. Chocolate dominates the flavor with just enough hops to prevent the finish from being too sweet.
(5 gallons/19 L, all-grain)
OG = 1.064 FG = 1.015
IBU = 29 SRM = 26 ABV = 6.3%
Ingredients
7.5 lbs. (3.4 kg) 2-row pale malt
1.25 lbs. (0.56 kg) crystal malt (30 °L)
7 oz. (0.19 kg) crystal malt (60 °L)
12 oz. (0.34 kg) chocolate malt
1 lb. 6 oz. (0.62 kg) flaked wheat
1 lb. 1 oz. (0.48 kg) flaked rye
1 lb. 1 oz. (0.48 kg) flaked oats
9 AAU Saaz hop pellets (first wort hop) (2.25 oz./64 g at 4% alpha acids)
5 AAU Saaz hop pellets (0 min.) (1.25 oz./35 g at 4% alpha acids)
½ tsp. yeast nutrient (15 min.)
½ tsp. Irish moss (30 min.)
White Labs WLP 001 (American Ale) or Wyeast 1056 (American Ale) yeast
3/4 cup (150 g) dextrose (if priming)
Step by Step
Mix the crushed and flaked grains with 4.5 gallons (17 L) of 176 °F (80 °C) water to stabilize at 156 °F (69 °C) for 60 minutes. Sparge slowly with 175 °F (79 °C) water. Collect approximately 6 gallons (23 L) of wort runoff to boil for 60 minutes. Add hops, Irish moss, and yeast nutrient as per the schedule. Cool the wort to 75 °F (24 °C). Pitch your yeast and aerate the wort heavily. Allow the beer to cool to 68 °F (20 °C). Hold at that temperature until fermentation is complete. Allow the beer to condition for 1 week and then bottle or keg.
Partial mash option:
Reduce the 2-row pale malt in the all-grain recipe to 1 lb. (0.45 kg), the flaked wheat to 10 oz. (0.28 kg), the flaked rye to 5 oz. (0.14 kg), and the flaked oats to 5 oz. (0.14 kg). Steep the crushed and flaked grains in 5.5 gallons (21 L) of water at 156 °F (69 °C) for 45 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the liquid and dried malt extracts and boil for 60 minutes. Follow the remaining portion of the all-grain recipe.
