Dockyard London Porter

Source: Kelly Beckham
Recipe added: 01/19/98
Email: K MAN CPBH

A porter reminiscent of the past when brown and amber malts were the kings of poter recipes. Smokey, roasty, and toasty, medium bitterness, and a beautiful brown-amber hue are sure to please!

Specifics

Recipe type: Partial Mash
Batch Size: 5 us gallons
Starting Gravity: 1.055
Finishing Gravity: 1.016
Time in Boil: 60 min
Primary Fermentation: 5 days at 62-66 degrees
Secondary Fermentation: 7 days at 62-66 degrees (glass)

Ingredients:

1.50 lbs Beeston brown malt
1.00 lbs Beeston amber malt
1.50 lbs Beeston Maris Otter pale malt
.40 lbs Beeston Pale Chocolate malt 212 Lov
4.00 lbs Alexander Pale malt extract syrup
9.00 hbu Fuggles hop pellets (boiling)
.50 oz Kent Goldings hops (finishing)
1 quart starter of Wyeast London Ale

Procedure:

Mash grains at 154 degrees F (6 qts water) for 1 hour. Sparge with 7 qts of 170 degrees F water. Add extract to wort and bring to a boil. When boiling starts, add Fuggles to the kettle and boil 60 min. At knockout shut off heat and steep Goldings 5 min. Add yeast when below 80 degrees F

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