September Porter
Well, I’ve just finished brewing my latest beer, the beer of the month at my local homebrew shop, Beer at Home. I hope that it will be pretty good; with luck, it’ll be the beer on hand over Thanksgiving weekend, when my brother and his fiancee are in town.
For this batch I tried something I’ve not attempted since high school: after the brewing I cooled the beer in a sink full of ice and cool water. It worked amazingly well, which is odd, as last time the beer was still warm the next morning. I’m going to do this every time from now on, as I was able to pitch directly after the cooling. It’s really quite incredible.
Since my shop doesn’t archive its recipes, here it is:
Quarter Porter
- 7 lbs. Amber Malt Extract
- ½ lb. Crystal Malt, 120°
- ¼ lb. Chocolate Malt
- ¼ lb. Black Malt
- ¼ lb. Karaffe Malt
- ½ oz. Chinook hops @ boil
- ½ oz. Willamette hops @ 45 min
- White Labs London Ale Yeast
And I believe that I neglected the black malt—so maybe I’ll have a brown ale instead!
