15. Porter

• St.Paul Porter - extract - Northern Brewer
• British Porter - All Grain - Northern Brewer
• Porter - Partial Mash - Midwest Supplies
• Robust Porter - All Grain - Chris Stromberg
• #115 - All Grain - Bruce Benson
• Whistle Stop Porter - All grain - Mick and Vi Walker
• Lake Pepin Porter - Extract - Wind River
• Honeydew Porter - Extract - Wind River
• Robust Porter - All Grain - St.Pat's

15B. Brown Porter

Aroma: Malt aroma with mild roastiness should be evident. Hop aroma may be moderate to low. Esters and diacetyl may be moderate to none.

Appearance: Medium brown to dark brown in color. Clarity and head retention should be fair to good.

Flavor: Malt flavor will include mild to moderate roastiness. Hop flavor low to none. Hop bittering will vary the balance from slightly malty to slightly bitter. Diacetyl, and sourness or sharpness from dark grains, should be low to none.

Mouthfeel: Medium-light to medium bodied. Low to moderate carbonation.

Overall Impression: A fairly substantial dark ale with some roasty characteristics.

History: Originating in England, porter evolved from a blend of beers or gyles known as "Entire." A precursor to stout. Said to have been favored by porters and other physical laborers.

Comments: Softer flavors, lower gravities, and usually less alcohol than robust porter. More substance and roast than brown ale. Some versions are fermented with lager yeast. Balance tends toward malt more than hops.

Ingredients: May contain several malts, including dark roasted malts and grains. Hops are used chiefly for bitterness. Water should have significant carbonate hardness. Ale yeast, or occasionally lager yeast, is used.

Vital Statistics:
OG: 1.040-1.050
IBUs: 20-30
FG: 1.008-1.014
SRM: 20-35
ABV: 3.8-5.2%

Commercial Examples: Samuel Smith Taddy Porter, Bateman Salem Porter, Shepherd Neame Original Porter, Yuengling Porter, Fuller's London Porter.

• Pam Smith's Taddy Porter(Sam Smith) - Partial Mash - Midwest Supplies
• Honey Porter - Partial Mash - Midwest Supplies
• Baltic Porter - Extract - St.Pat's

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15.A. St. Paul Porter - extract - Northern Brewer
OG: 1.052 / Ready: 6 weeks Suitable for beginners

Many consider porter to be a light-bodied stout. This is certainly not true of this beer. In formulating our St. Paul Porter recipe, we have considered the defining element of a porter to be the prodigious use of chocolate malt, which lends a deep red color, and a smooth, almost nutty flavor.

6 lbs. Gold Malt Syrup
1 lb. Dark DME
1/2 lb. UK Dark Crystal
1/2 lb. UK Chocolate
1 oz. Chinook (60 min)
1 oz. Cascade (1-2 min)
Wyeast Swedish Ale #1742

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15.A. British Porter - All Grain - Northern Brewer
Ready: 6 weeks

Black, roasty, well-hopped, and just the way you like it. No one does it like the country that invented it.

9# UK Pale Ale
1/2# UK Chocolate
1/2# UK Dark Crystal
1/4# Black Patent
1 oz Target (60 min)
1 oz Fuggles (30 min)
1 oz Fuggles (5 min)
Wyeast London III #1318

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15.A. PORTER - Partial Mash - Midwest Supplies

Our Porter features a very smooth dark malt base balanced with selected hops. In general, Porter is London's claim to brewing fame and is loosely thought of as a more mild form of Stout. Our ingredients for this recipe include:

6 pounds of Dark liquid malt extract
1 pound of specialty grains
2 ounces of hops
yeast
priming sugar
muslin bag

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15.A. Robust Porter - All Grain - Chris Stomberg
OG: 1060

Gold Medal/Best of Show - Minnesota Renaissance Festival 1997

British 2-row malt 9.5 lb.
Chocolate 1 lb.
Black 0.5 lb.
Crystal 0.75 lb.
CaraPils 0.5 lb.
No. Brewer 1 oz. 35 min.
No. Brewer 0.5 oz. 15 min.
Cascade 1 oz. steep
Yeast: Wyeast 1084

Mash Schedule:
Infusion @153 degrees for 90 min.

Brewing Time: apparently at least for 60 min.

Fermentation:
Primary 6 days @64 degrees in glass
Secondary 24 days @60-62 degrees in glass

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15.A. #115 - All Grain - Bruce Benson
OG: 1.063 / FG: 1.016

Silver Medal - Minnesota Renaissance Festival 1997

Scheir 2-row malt 8 lb.
UK pale malt 1 lb.
UK Crystal (15L) 12 oz.
UK Crystal (75L) 12 oz.
UK Brown 12 oz.
UK Chocolate 7 oz.
UK Black Patent 6 oz.
No. Brewer 1.25 oz. 60 min.
Willamette 0.25 oz. 15 min.
Willamette 0.5 oz. steep
Yeast: Wyeast 1028

Mash Schedule:
Infusion @156 degrees for 105 min.

Brewing Time: apparently at least for 60 min.

Fermentation:
Primary 8 days @65 degrees in glass
Secondary 7 days @65 degrees in glass

Carbonation: Primed with 2/3 cup of corn sugar

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15.A. Whistle-stop Porter - 10 gal All Grain - Mick and Vi Walker
OG: 1.056 / FG: 1.016

Bronze Medal - Minnesota Renaissance Festival 1997

Hugh Baird Pale 14.5 lb.
Brown malt 2 lb.
Crystal (60L) 2 lb.
Chocolate malt 1 lb.
Black patent malt 0.5 lb.
Galena 1.75 oz. 60 min.
Liberty 1 oz. 15 min.
Liberty 1 oz. 2 min.
Yeast: Special London 1968

Mash Schedule:
Infusion @152 degrees for 90 min.

Brewing Time: apparently at least for 60 min.

Fermentation:
Primary 14 days @67 degrees in glass
Secondary 7 days @67 degrees in glass
Other 53 days @32 degrees in keg

Carbonation: Forced

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15.A. Lake Pepin Porter - Extract - Wind River

Lake Pepin & London are half a world apart but now they have something in common. A classic London Porter style, this dark chocolaty ale will leave you feeling satisfied. Hearty enough for the dock men that unloaded ships in the 1800's and moderate enough in alcohol to quench a big thirst. Scott has made meals out of porter, Maytag blue cheese and some good bread. The kit includes:

6 lbs. Dark malt extract
1/2 lb. Chocolate malt
1/2 lb. Carapils grain blend
1 oz. Willamette bittering hops
1 oz. Fuggles aroma hops
Wyeast 1335 British Ale II yeast
priming sugar

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15.A. Honey Dew Porter - Extract - Wind River

The use of honey in beer has been a recent American brewing development. The honey in this dark kit not only brings the alcohol content up on this classic beverage but also makes it an American original. Has an amazingly light body for a dark beer making it a perfect beer for those that are just beginning to appreciate dark beer. The kit includes:

6 lbs. Dark malt extract
2 lbs. of Minnesota clover honey
1 oz. Willamette bittering hops
1 oz. Goldings aroma hops
1/2 lb. Chocolate malt
1/2 lb. Carapils
Wyeast 1028 London yeast
priming sugar

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15.A. Robust Porter - All Grain - St.Pat's

10 lb Briess pale ale
1 lb aromatic
1/2 lb crystal 30
1/2 lb chocolate
1/2 lb roasted barley
1/2 lb black patent
2 oz Magnum
1 oz Goldings
Irish Ale yeast
3/4 cup corn sugar

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15.B. PAM SMITH’S TADDY PORTER(Samuel Smith) - Partial Mash - Midwest Supplies

The roasted grain flavor is followed by a hint of molasses and butterscotch. This black, full bodied porter is sold in England as a Strong Stout. It was originally named for train porters who were its servers and consumers. Our ingredients for this recipe include:

6 lbs of Munton’s light Dried Malt extract
2 oz. of Black Treacle
1.5 lbs. of British Specialty grains
1.5 oz Kent Goldings bittering hops
1 oz aroma hops
1 tsp. Irish moss
muslin bag
priming sugar
yeast

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15.B. HONEY PORTER - Partial Mash - Midwest Supplies

The honey in this recipe ferments smooth and crisp, creating a homebrew perfect for those just starting to appreciate darker beer. A great change of pace for dark beer fans. Our ingredients for this recipe include:

6 pounds of Dark malt extract
2 pounds of Minnesota Clover Honey
1 pound of specialty grains
2 ounces of hops
yeast
priming sugar
muslin bag

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15.B. Baltic Porter - Extract - St.Pat's
OG 1.095 9% alc.

1 lb CaraB
1/2 lb crystal 30
1/2 lb roasted barley
1/2 lb black patent
1/2 lb chocolate
6 lbs Moravian pale
6 lbs Briess dark
1 lb molasses
6 oz Sladek
3 oz Saaz
Irish Ale yeast
Eau de Vie yeast
3/4 cup corn sugar

Add molasses in boil with extract.
Add Eau de Vie yeast to secondary.