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Paisley Porter Partial
Color
Stats
OG1.050
FG1.012
IBU34
ABV4.90 %
SRM50
BJCP Style
15A. Porter, Robust Porter
Description
This partial mash porter is sweet and malty, with yummy overtones of milk chocolate, tobacco, and brewed coffee, due to the variety of grains used. A chocolate milkshake lover's dream!
Submitted by SeattleBrewGuys on 10-Jan-2004

Recipe Details
Tasting Notes Dessert anyone?
Awards My wife loved it...and she's picky about her porter! She awarded it a double-gold! {CT}
Boil Volume 6.50 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast Wyeast 1318 (75% app. attenuation)
Primary Fermentation 10-14 days in primary
Secondary Fermentation 7-14 days in carboy
Other Fermentation
Procedure Bring as much water as possible in brewpot (Ideally 6.5 gallons if using a wort chiller) to 155 deg., but no higher! Add grains to muslin bag(s), turn off heat, cover and steep for 30 minutes. Bring 1 quart of H20 to about 170 deg. on stove, sparge (rinse) grains in strainer but do not squeeze grain bag. Discard grains. Add dark liquid and dry extracts and to brewpot and stir to dissolve. Turn on heat, bring to gentle boil. Once boil is achieved, set timer for 60 minutes. Add 1/2 oz. Perle hops after 10 minutes. After 20 minutes, add 1/2 oz. more Perle hops. After 40 minutes (20 minutes remaining in boil), add 1 tsp. Irish Moss and 1/2 oz. Williamette. After 60 minutes (total boil), add 1/2 Williamette hops, then turn off heat. Cover and let sit for 20 minutes to settle trub. Remove hop bags from wort. Chill wort with wort chiller or in sink with ice bath. Add to primary and top off to just over 5 gallons with water if necessary. Pitch yeast and aerate well when temp is <80 deg. Ferment in primary 10-14 days, then rack to secondary for 7-14 days. Keg or prime and and bottle as you usually would do. Condition for 14 days, then enjoy!
  Style Comparison
  Low   High
OG 1.050 1.050 1.065
FG 1.012 1.012 1.016
IBU 25 34 45
SRM 50 30+
ABV 4.8 4.90 6
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
63.2 % 6.00 Dark Malt Extract Syrup 30.6 80.0
21.1 % 2.00 Dark Dry Malt Extract 12.6 80.0
5.3 % 0.50 Chocolate 2.2 350.0
5.3 % 0.50 American Munich (Dark) 2.5 20.0
2.6 % 0.25 Black Patent 1.1 500.0
2.6 % 0.25 Dextrin 1.2 1.5
  9.50     50.1  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
25.0 % 0.50 Perle Whole/Plug 8.0 4.0 50 0.243 14.6
25.0 % 0.50 Perle Whole/Plug 8.0 4.0 40 0.225 13.5
25.0 % 0.50 Willamette Whole/Plug 5.5 2.8 20 0.155 6.4
25.0 % 0.50 Willamette Whole/Plug 5.5 2.8 0 0.000 0.0
  2.00               34.0