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Alcatraz Porter

Author/Submitted by: Bryan Gros, Ladies Home Journal- August 1991
Servings: 54
Categories: Alcoholic Beverages / Brewing

4 1/2  pounds  Barley (pale malt)
4  ounces  Wheat malt
8  ounces  Munich malt
9  ounces  Crystal/Chocolate mixture
4  ounces  Black Patent
1/4  cup  Molasses
1 5/8  ounces  Cascade Hops (5.8AAU)
1/2  ounce  Mt. Hood Hops (3.8AAU??)
3/8  ounce  Cascade (finish)
    Wyeast English Ale

Add all grains, crushed, to 6 qts water at 55C. Wait 30 min. Raise temp to 62C (Added 2qts boiling water) Wait 75 min. Raise temp to 75C. Wait 5 min. Sparge with 75C water. Bring to boil, add molasses, Cascade, and Mt. Hood hops. Boil one hour. Add finishing hops. Boil 5 min. Cool down in sink. Add yeast from starter. I recently tasted my all-grain porter against Anchor's and the big thing I notice was Anchor Porter is thick, creamy. Mine is low carbonated, but it does not have that creamy feel. This was my first all-grain brew and my first porter. It has a good malt flavor. Next time I would cut back on the hops some. Original Gravity: 1.054 Final Gravity: 1.010 Primary Ferment: 10 days.

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