ORGANIC BEER RECIPES

ROBUST PORTER

Extract Brew

A full bodied, robust ale with a distinct chocolate taste and a light hop aroma

Ingredients for 5 gals:

7.5# Organic pale malt extract

1/2 # Briess Organics caramel 120 oL malt

1/2 # Briess Organics chocolate malt 1/2 oz.

New Zealand Pacific Gem hop pellets -  bittering (30 IBU)

1/2 oz. New Zealand Hallertaur hop pellets-  flavor (13 IBU)

1/2 oz. New Zealand Hallertaur hop pellets- aroma

Ale Yeast: Wyeast #1028 London Ale, White Labs #004 English Ale, or dry ale yeast

For bottling: 3/4 cup corn sugar*

Optional ingredient: 1/2 teaspoon Irish Moss

International Bittering Units (IBU’s): 43

Original Gravity (O.G.): 1.058- 1.062

Final Gravity (F.G.): 1.012-1.018

Average alcohol content (% by volume): 5.6%

*If you prefer, you may use 1 cup of organic malt extract (not included in this kit) or kraeusen with 4 cups of unfermented wort (see brewing tip: Kraeusening your beer) for bottling.

 

INSTRUCTIONS FOR BREWING:

For expanded directions, go to brewing proceedures for Extract recipes.

1. Make a grain "tea" with the grains using a saucepan & strainer or a grain bag.

2. 2. Add the grain "tea" to your brew kettle along with enough water to make 5 1/4 gallons.

3. Add the malt extract and bring to a boil.

4. Once the wort has reached a rolling boil add 1/2 oz. New Zealand Pacific Gem hop pellets (bittering) and boil for 40 minutes.

5. Add 1/2 oz. New Zealand Pacific Gem hop pellets (flavor) and boil for 15 minutes.If desired, add the Irish Moss flakes.

6. Add 1/2 oz. NZ Hallertaur hops (aroma), boil 5 more minutes, & turn the heat off. Cool the wort to 65- 75 oF.

7. Transfer the chilled wort into your sanitized primary fermenting vessel.

8. Shake or stir (with a sanitized spoon!) the unfermented beer vigorously to add oxygen. Add the yeast and ferment in a cool dark place for 3-5 days at 60- 70 oF in the primary fermenter.

9. If you have a secondary fermenter, transfer the beer to it when fermentation activity has subsided (after 4-6 days).

10. Ferment for an additional 7- 14 days, or until fermentation is complete.

11. Bottle the beer and let condition in the bottle for 1- 3 weeks.

 

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