Yield: 2 gallons of Porter beer
This is my first attempt at a porter brew and I'll adjust this recipe when necessary. I want to add brown sugar or vanilla extract.
UPDATE: This is my second attempt at a porter brew. I added brown sugar. Next time, I want to add honey (0.5 cup), and a lager yeast for a smoother, drier flavor.
Materials needed:
Stock pot (8 quart will do)
Mixing spoon
Measuring cup
Colander
Large glass bowl
Fermenter (Mr. Beer works for me.)
First step: Sanitize everything, dramatically. When you think you've sanitized enough, sanitize some more.
StarSan 1 ounce for 5 gallons of water. Get gloves, and mix. Start with Mr. Beer Fermenter. Wash thoroughly. When done, wash again. DO NOT RINSE. After, air dry fermenter. While fermenter is drying, wash spoon, measuring cup, colander, and bowl. Air dry materials.
When fermenter is dry enough, assemble the spigot. Fill with water and let sit for 15 minutes to test for leaks, 30 minutes max.
Ingredients:
3.3 pounds of CBW Traditional Dark (Pure Malt Extract)
3.3 pounds of CBW Porter (Pule Malt Extract
.0625 pounds of Fuggle US Hop Pellets
One pack of Dry Active Brewing Yeast
0.5 cup of dark brown sugar
Recipe:
Second step: Boil four cups of water with high heat.
UPDATE: Pour in half cup of dark brown sugar now. Stir until it dissolves.
When the water boils, stir in all of the pure malt extract. Stir vigorously so that the unfinished wort neither foams over nor burns to the bottom of pot. This should take 5-15 minutes.
When the fermenter is leakproof, pour in one gallon of cold water.
After 15 minutes, pour in the hops and stir vigorously until the hops dissolve. Smell is important here. The hops should remain floral and not burnt. Lower the heat to medium-high. Continue stirring. This should take 10 minutes.
UPDATE: Boil the hops for a half-hour for a hoppier, drier taste.
Third step: Remove finished wort from heat. Continue stirring. Pour a quarter of the mixture into the colander over the large glass bowl. This will remove some of the trub, or the coagulated protein that forms while stirring. How many more times can I use the word "stir?" I'm guessing two more times.
UPDATE: I didn't strain anything at this time.
The large glass bowl should contain a thinner mixture of finished wort. Pour the contents of the large glass bowl inside the fermenter. Pour the rest of the finished wort from the stock pot into the fermenter.
Pour cold water into the fermenter until you reach two gallons. Stir the contents to create a stable temperature for the yeast. Open the packet of yeast. Pour it in. DO NOT STIR THE YEAST.
Close the fermenter.
Wait three weeks.
UPDATE: Use the second Mr. Beer fermenter to "clear" the beer from yeast for three weeks. The first batch was good, but the yeasty aftertaste was undesirable.
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