Porter, Indiana

Sure, it's a town. But it's also the name of our latest homebrew. I'm not sure if this one is quite done yet, but it tasted really good even before going into the keg. We brewed this a week after we brewed the white ale (wit). Speaking of, John called me the day before our New Year's Eve party and said that the wit had completely changed. It was no longer as cloudy, and all the floaties had disappeared. I didn't get any photos of it, but boy, is it nice.

This porter is probably our best beer to date. Seems like we always get into our beers before they mature. Like the wit. I was thinking about it, and yesterday this thing should have matured to the point the wit. So I'm wondering how it is. I need to try it again.

Here's the recipe:

Porter, Indiana

5 gallons/extract, specialty grains

6 oz. chocolate malt (British)
2 oz. black patent malt (British)
0.5 lb crystal malt, 70L
8 lbs (2 cans) Alexander's pale malt extract
1 oz Chinook hops (13%AA) for 60 min
1 oz Cascade hops (5.5%AA) for 10 min
1 oz Tettnanger hops (4%AA) for 2 min
1/2 tsp Irish Moss for 20 min
Wyeast 1084 Irish Ale Yeast

Steep grains at 150° F for 20 minutes in 3 gals. of water. Remove grains and bring the liquid to a boil. Add extract and Chinook hops and bring back to a boil. Boil 40 minutes and add Irish moss. Boil 10 minutes more and add the Cascade hops. Boil 8 more minutes and add the Tettnanger. Total boil is 60 minutes. Cool the wort. Place in fermenter and top off to 5 gals. Pitch yeast when cool enough. After two weeks prime with corn sugar and bottle.