How To Prepare Porter At Home?

The Porter style has a history as rich as its flavor

. Porter's background is closely intertwined with that of Stout. The name "stout" for a dark beer is believed to have come about because a strong porter may be called "Extra Porter" or "Double Porter" or "Stout Porter". The term "Stout Porter" would later be shortened to just "Stout". For example, Guinness Extra Stout was originally called "Extra Superior Porter" and was only given the name Extra Stout in 1840.

There are 3 styles of Porter: Robust, Baltic and Brown. The Power Pack Porter recipe kit creates a deep brown porter with a robust chocolate and black malt aroma. The following is the recipe for you guys to try at home.

Working Man's Robust Porter:

6 lb. Briess Dark Unhopped Liquid Malt Extract

2 lb. Briess Traditional Dark DME

8 oz. Caramel 60L

4 oz. Roasted Barley

4 oz. Brown Malt

1.5 oz. UK Fuggle Pellet Hops@60 minutes

1 oz. Kent Goldings Pellet Hops@30 minutes

1 oz. Kent Goldings Pellet Hops@5 minutes

1 tsp. Irish Moss@15 minutes

Wyeast London Ale (ACT1028) or White Labs London Ale Yeast (WL013)

If you chose the Wyeast Activator, take it out of the refrigerator and smack to activate. If you chose White Labs yeast, simply take it out of the refrigerator.

1. Steep grains in 1/2 gallon of water at 155F for at least 30 minutes. Top off with as much water as you need to get to your boiling volume.

2. Increase heat to high and bring to a boil. At this point, you may add your malt extract, or you can use the Late Malt Extract Addition method. At the first sign of a boil, set your timer to 60 minutes and add 1.5 oz. UK Fuggle hops.

3. When there are 30 minutes left in the boil, add 1 oz. Kent Goldings hops.

4. When there are 15 minutes left in the boil, add the Irish Moss.

5. When there are 5 minutes left in the boil, add 1 oz. Kent Goldings hops

6. Chill the wort down as cool as you can get it, ideally to 70F, and pitch your yeast.

Fermentation schedule:

Primary: Approximately 10 days at 60-72F if using Wyeast, 67-75F is using White Labs

Transfer to Secondary: This beer will benefit from an extended time in the secondary. Keep it at the same temperature as you did the primary, and give it about 6 weeks.

by: Midwest Supplies

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