Grape and Granary
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The Grape and Granary I-271 - Intermediate RecipeStyle: Robust Porter Descriptions and Comments: Similar to Anchor Porter- Nice chocolate/caramel flavors and aromas
Specialty Grains Water Salts: None Grain 1: 8 oz Black Patent Grain 2: 6 oz Belgian Chocolate Grain 3: 12 oz 60 deg Crytal Grain 4: 8 oz Aromatic Malt * Specialty grains should be steeped in a couple of gallons of dechlorinated water for 20 minutes (at 150-160 deg F). Do not boil grains. After 20 minute steep strain out any grain husks and then bring this water to a boil. Add malt and hops when boiling begins. Malt Syrup: 3.5 lbs John Bull Light Malt Syrup Dried Malt Extract: 3 lbs Briess dry 'gold' malt extract Adjuncts: None Bittering Hops: 8-10 hbu Challenger or Northern Brewer Hops * The above ingredients should be boiled together for 45-60 minutes Flavor Hops: 1/2 oz Fuggle or Kent Golding hops * add flavoring hops 15 minutes before end of boil * add 1 tsp Irish moss 15 minutes before end of boil Aroma Hops: None * add aroma hops last 2-5 minutes of boil Yeast Strain: #1028, #1098 or #1968 Fermentation Temp: 60-75 deg F. (ale) Primary Fermentation Time: 3-5 Days Secondary Fermentation Time: 5-7 days Priming: 3/4 cup corn sugar or 1 1/4 cups dry malt extract OG- 1.059 EST. SRM- 31.4 EST. IBU'S- 42.3 |
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