I am looking for a good honey porter or stout recipe!
2 posts
• Page 1 of 1
I am looking for a good honey porter or stout recipe!
by Techy_ » Wed Nov 21, 2007 1:29 am
I am looking for a good honey porter or stout recipe!
Hopefully something that doesn't want clover or fruit honey.
I dont really care for flavored honey, so I don't think I want to brew with it.
Related Advertisements
Hopefully something that doesn't want clover or fruit honey.
I dont really care for flavored honey, so I don't think I want to brew with it.
Related Advertisements
- Book of 641 Clone Brew Recipes
- Homebrew Recipes for 150 Commercial Beers by Tess Szamatulski
- North American Clone Brews: Homebrew Recipes for Your Favorite American and Canadian Beers
- Cooper's All-in-one Home Brewing Kits. 6 Gallons of brewery crafted beer.
- The Beer Machine - Make world class beer in 7 days - Great Gift Idea
-
Techy_ - Posts: 2
- Joined: Tue May 15, 2007 11:23 pm
- Location: Philly
by Wild » Wed Nov 21, 2007 6:44 am
Here are two:
Honey Porter I
8 oz. Black Patent Malt
8 oz. Chocolate Malt
1 lb. Medium Crystal Malt
6 lbs. Amber LME
3 lbs. Light Honey
1 oz. Perle - boiling (60 minutes)
½ oz. Fuggles - boiling (30 minutes)
½ oz. Fuggles - finishing (5 minutes)
1 pkg. Wyeast 1084 "Irish Ale"
Category: Porter
Recipe Type: Extract
Procedure:
Steep the crushed specialty grains from cold up to 160-170°F and remove. Bring water to boil, turn off the heat before adding the malt extract to avoid scorching. Bring back to a boil and add boiling hops, after 30 minutes add the flavor hops, and at 55 minutes the finishing hops. Optionally add 1 tsp. Irish Moss at 45 minutes into the boil to help the break. Remove from heat, cool to 70°F, transfer to carboy topping up to 5 gallons, and pitch yeast.
Honey Porter II
Honey Porter is a great light bodied dark ale. The honey increases alcohol and leaves a faint flowery aroma. The chocolate malt and dark crystal malt add a roast character without the bite of a stout. The color is reddish-black. Chinook hops create a balanced beer, not sweet, not bitter.
7 lbs. Amber LME
1 lbs. Honey
8 oz. Crystal Malt 120°L
8 oz. Chocolate
1¼ oz. Chinook hops (boiling: 60 minutes) 15 HBUs
1 pkg. Wyeast London Ale Yeast
For Bottling:
1¼ cup DME Or
¾ cup Corn sugar
Add cracked Crystal Malt and Chocolate Malt to 1½ gal of cold water and bring to a boil. Add the Amber Malt Extract and Honey then bring to a boil again. Add 1¼ oz. Chinook hops. Boil for 60 minutes. Sparge out the hops and add the wort to the fermenter with enough cold water to make five gallons. Add yeast when temp reaches 70°F. After 7 to 10 days transfer to secondary. For bottling, use 1¼ cup of DME boiled with 2 cups of water added in the bottling bucket. Age for 2 weeks.
Good luck, Wild
Honey Porter I
8 oz. Black Patent Malt
8 oz. Chocolate Malt
1 lb. Medium Crystal Malt
6 lbs. Amber LME
3 lbs. Light Honey
1 oz. Perle - boiling (60 minutes)
½ oz. Fuggles - boiling (30 minutes)
½ oz. Fuggles - finishing (5 minutes)
1 pkg. Wyeast 1084 "Irish Ale"
Category: Porter
Recipe Type: Extract
Procedure:
Steep the crushed specialty grains from cold up to 160-170°F and remove. Bring water to boil, turn off the heat before adding the malt extract to avoid scorching. Bring back to a boil and add boiling hops, after 30 minutes add the flavor hops, and at 55 minutes the finishing hops. Optionally add 1 tsp. Irish Moss at 45 minutes into the boil to help the break. Remove from heat, cool to 70°F, transfer to carboy topping up to 5 gallons, and pitch yeast.
Honey Porter II
Honey Porter is a great light bodied dark ale. The honey increases alcohol and leaves a faint flowery aroma. The chocolate malt and dark crystal malt add a roast character without the bite of a stout. The color is reddish-black. Chinook hops create a balanced beer, not sweet, not bitter.
7 lbs. Amber LME
1 lbs. Honey
8 oz. Crystal Malt 120°L
8 oz. Chocolate
1¼ oz. Chinook hops (boiling: 60 minutes) 15 HBUs
1 pkg. Wyeast London Ale Yeast
For Bottling:
1¼ cup DME Or
¾ cup Corn sugar
Add cracked Crystal Malt and Chocolate Malt to 1½ gal of cold water and bring to a boil. Add the Amber Malt Extract and Honey then bring to a boil again. Add 1¼ oz. Chinook hops. Boil for 60 minutes. Sparge out the hops and add the wort to the fermenter with enough cold water to make five gallons. Add yeast when temp reaches 70°F. After 7 to 10 days transfer to secondary. For bottling, use 1¼ cup of DME boiled with 2 cups of water added in the bottling bucket. Age for 2 weeks.
Good luck, Wild
On Tap -
Oak Aged Bourbon Porter
Russian Imperial Stout
Slightly Smoked Imperial Porter
Irish Red Rye
Mirror Pond Clone
Double Brown
Primary -
Secondary - All Cascade Pale Ale with 5-gallons dryhopping with Centennial and 5-gallons dryhopping with Citra.
Oak Aged Bourbon Porter
Russian Imperial Stout
Slightly Smoked Imperial Porter
Irish Red Rye
Mirror Pond Clone
Double Brown
Primary -
Secondary - All Cascade Pale Ale with 5-gallons dryhopping with Centennial and 5-gallons dryhopping with Citra.
-
Wild - Brewing Master
- Posts: 392
- Joined: Wed Nov 08, 2006 1:22 pm
- Location: Surprise, AZ
2 posts
• Page 1 of 1
Who is online
Users browsing this forum: No registered users and 0 guests
Like on Facebook
Main Menu
Partners
Oklahoma
The Brew Shack
New Jersey
Corrado's Family Market
Rubino's Supplies
California Flatfender Brewing Co
American Coffee Urn
Folsom Brewmeister
Fermentation Solutions
Marabella Vineyard
Nebraska Kirk's Brew
Florida St Augustine Brewing Solutions LLC
Maine Mainiac Brewing & Supply, LLC
Internet Brewmation
Beer Brewing Sites Home Brewer TV
Cryptobrewology
Beermath
Stir Starters
The Weekly Brew
California
Nebraska
Florida
Maine
Internet
Beer Brewing Sites
