Brewer’s Roundtable Reference Library

Description:

Jeremiah’s Just Fine Cream Porter was so good, I decided to do a take off of that recipe. This batch is a bit more potent than Jeremiah’s Porter alcohol wise. Tastes similair so far. This is a very smooth beer and very dangerous if overconsumed!!

Size:

• 5 gallons 

Ingredients:

• 6 2/3 lbs. Northwestern Gold Extract
• 1/2 oz. chocolate malt
• 1/2 oz. crystal 80L
• 1/3 cup light DME
• 1 1/2 ozs. Cluster (AA-7%)hop pellets (bittering)
• 1/4 oz. Willamette (AA-5%)hop pellets (aroma)
• 1/4 oz.Tettnang (AA-4.7%)hop pellets (aroma)
• 1 package Nottinghams dry yeast
• 1 tsp. Irish Moss
• 2 tsp. Polyclar
• 1 1/4 cup light DME (priming)

Brewing Instructions:

Bring one gallon of water to between 150-160F. Add your grains and let steep at 160F for 45 minutes. Sparge the grains with cooled (170F) boiled water. Bring this to a boil. When boiling commences, remove from the heat. Add the extract. Bring this to a boil. At the time of the boil, add 1/3 cup DME and the Cluster hops. Boil this for a total of one hour. With 15 minutes remaining in the boil, add the Irish Moss. With 7 minutes left, add the Willamette and Tettnang hops for aroma. Let cool to about 80-90F and add yeast. I rehydrated mine by adding the yeast to 105F water and allowing it to sit for 15 minutes.

Fermentation: