GW Small Beer
Robust Porter - All Grain
Used the NB St. Paul Porter kit., and added 48 oz of molasses prior to pitching the yeast.
I was riffing on the George Washington small beer recipe found here: http://www.saveur.com/article/wine-and-drink/George-Washington-Beer
I wanted to see how a straightforward porter would fare with added molasses. This is more of a test brew, as I suspect the molasses profile might cause the beer to be too sweet.
My OG reading is on the low side (aiming for 1.05) but the sample was not well mixed at all and the molasses in the primary should bump up the alcohol content considerably.
- 8.5 lbs (3.86 kg) 2-Row Malt (2 °L)
- 0.5 lbs (0.23 kg) Chocolate Malt (350 °L)
- 1 lbs (0.45 kg) Crystal 60 (60 °L)
- After Boil
- 48 oz (1360.78 g) Molasses (80 °L)
- 1.5 oz (42.52 g) Early Cluster Pellet 6.9% AA (Boil - 60 mins)
- 1 oz (28.35 g) Cascade Pellet 7% AA (Boil - 1 mins)
- Ringwood Ale Yeast (Wyeast 1187) (Liquid)
Infusion Step: Mash at 152 °F (67 °C) for 60 minutes.
60 minute mash @ 152F
[20 min mash @ 156F] --- added this step as my mashtun was down to 148F after 1 hour
Sparge @ 170F
Hold in primary fermentor for 14 days at 69 °F (21 °C).
Transfer to secondary fermentor for 14 days.
Allow to carbonate and age for 14 days.