Full Moon Porter Beer Brewing Recipe

Category: Porter

Beer Brewing Recipe Type: Extract

Ingredients

Fermentables
6 lbs Dark Malt Extract Syrup
1 lbs English Dry Dark Malt Extract
.25 lbs Black Patent Malt
.25 lbs Chocolate Malt
.5 lbs Roasted Barley

Hops
1 oz Bullion Hops Pellets
1 oz Northern Brewer Hops Pellets
2 oz Cascade Hops Pellets

Other
5 tbsp Ground Vienna Roast Coffee

Yeast
Porter Yeast Starter

Procedure

I used Charlie's "step infusion" for the specialty grains:

125°F for 20 minutes.
135°F for 15 minutes.
155°F for 20 minutes.
170°F for 15 minutes.

I did a mini-sparge with 170°F water and a strainer.

To the resulting wort, I added both the syrup extract and the dry extract.

The full boil was about 50 minutes total.

Boil 15 minutes.
Add 1 ounce Bullion and 1 ounce Northern Brewer.
Boil 20 minutes.
Add 1 1/4 ounce Cascade
Boil 15 more minutes.

Then I added the remaining Cascade, steeped for 3 minutes, added the coffee, and steeped for 1 minute. Cooled the wort in the sink ice bath.

The yeast capsule sat in my fridge for at least a month, but I started it about 40 hours ahead of time, and it was bubbling along nicely by the time I pitched.