Ingredients Jump to Instructions ↓

  1. 8 pounds American 6-row (Klages)

  2. Malt

  3. 1 pounds Munich malt

  4. pounds Crystal malt (90L)

  5. pounds Black patent malt

  6. pounds Chocolate malt

  7. pounds Roasted barley

  8. 1 teaspoon Calcium carbonate

  9. 1 ounce Northern Brewer hops (boil)

  10. ounce Cascade hops (boil)

  11. ounce Cascade hops (finish)

  12. Whitbread ale yeast

Instructions Jump to Ingredients ↑

  1. Use Papazian's temperature-controlled mash procedure. Sparge and boil. This recipes is based on Papazian's "Silver Dollar Porter." I suspect the difference in quality between this batch and an extract batch is going to be the difference between fresh-brewed coffee and instant. The wort had a much better hot and cold break than I've ever experienced using extracts, and it tasted better too. Original Gravity: 1.051 Recipe By : Serving Size:

  2. From: Ladies Home Journal- August 1991 File


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