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Foggy Day's Jumpin' Java Porter
Here is a recipe we haven't yet tried, but it sure looks good, and as you can
see has already gotten rave reviews in other forums. It comes from "Dave
Ashley" <ashley@iefx.com>
cheers,
-Alan & Melissa
Here is an original recipe which, should you choose, you may include on your
new web site with my permission. It was featured and favorably reveiwed in
the Nov '95 issue of 'Brew Your Own' magazine, pg 26. The following has
been slightly modified since being published, but is the better for it:
Foggy Day's "Jumpin' Java Porter"
| Category |
: Robust Porter |
| Method |
: Extract with specialty grains |
| Starting Gravity |
: 1.059 |
| Ending Gravity |
: 1.015 |
| Alcohol content |
: 5.7% |
| Recipe Makes |
: 5.0 gallons |
| Total Grain |
: 8.75 lbs. |
| Color (srm) |
: 174.2 |
| Hop IBUs |
: 52.7 |
Malts/Sugars:
6.00 lb. Dark Dry Malt Extract
1.00 lb. Crystal 40L
0.25 lb. Black Patent
0.50 lb. Roast Barley
1.00 lb. Honey
Hops:
1.50 oz. Nrthrn
Brewer 7.5% 40 min boil
2.00 oz. Hersbrucker
2.9% 20 min "
2.50 oz.
Cascade 6.1%
10 min steep
Notes:
Best results were obtained using distilled water throughout. Also,
a
large brewpot is essential-- if you are able to boil all the wort you
will have better results.
Extra ingredients:
2-3 **measuring cups** fresh-brewed espresso
2 tsp gypsum
1 tsp Brewer's Crystals
1/4 tsp Irish Moss, rehydrated, 20 min. boil
Directions:
Crack the specialty grains; Partial mash with grain bag in 2 gal
water at 155 F & hold for 45 min.; rinse grains into brewpot with 2 gal
hot water, remove grains; add 2 gallons water-- if pot can hold that much --
bring to boil & add malt; bring to boil again and add Nrthrn Brewer
hops; boil for 30 min.; add Irish Moss 20 min. from end of boil time; add
Hersbrucker hops and boil 10 min.; add Cascade hops, honey and espresso, stir to
disolve honey, cover and remove from heat; steep for 10 min. and chill.
Strain to fermenter; add water to make 5 gal., pitch started American Ale yeast
(Wyeast #1056) yeast at 70 F; ferment @ 64-68 F.
Prime with 1/4 cup + 1 Tbs light honey or 1 and 1/4 cup dry malt extract and
bottle. Age if at all possible for at least 4 months at 48-54 F. I know
this takes patience, but truly... it will be well worth the extra wait. Brew
something else that you can drink meantime.
Additional Notes:
I've found that 2 measuring cups espresso results in a whispered,
"there's coffee in this beer," while 3 cups is almost kickmeintheballs!
strong. 2.5 cups gives a nice, rounded flavor profile that will please
anyone who likes porters and dark coffee. Aging is the key to this brew; 6
months is NOT any too long! Don't succumb to the temptation to serve it
before its time! Above all, enjoy!
Dave "DAsh" Ashley
Foggy Day Home Brewery original recipe
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