Notes |
Mash Type: Single Step
Grain Lbs: 9.25
Water Qts: 12.00 - Before Additional Infusions
Water Gal: 3.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions
Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 170 Time: 10
Sparge Temp : 175 Time: 10
Total Mash Volume Gal: 3.74 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
NOTES:
Coal Porter is a scaled version of the well-liked recipe I brewed at the now-defunct Black Rock Microbrewery & Restaurant in Wilkes-Barre, PA.
Relatively light-bodied - in fact, everything is on the low end of the BJCP category standards for Robust Porter - it's a very satisfying session Porter which continues to be well-received. Just this past weekend (April 25, 2009), five gallons was consumed in about two hours.
All-grain versions use Fawcett's malts, as that's the English maltster I prefer.
A simple, single-infusion mash can be used, so long as well-modified English or American pale malts are used. I batch-sparge; if you fly-sparge, or have efficiencies different than mine, don't forget to keep that in mind in your version.
This also lends itself well to extract/steep techniques. Simply substitute 6 lbs of malt extract syrup for the pale malt and steep the specialty grains. I've used Briess Gold LME in the past, and it's been exactly the same flavor.
I shoot for 5.5 gallons in the fermenter, because I generally lose a half-gallon in trub and syphon loss.
For serving, avoid over-carbonation. I don't like to go above 2 volumes on draught or 2.5 in bottles. Over-carbonation accentuates the bitterness of the hops and roasted malts to the detriment of the beer. |