American Porter is usually at the darker end of the brown spectrum, this style can appear almost black, but when held to light is shot throw with ruby and mahogany highlights. Fruity esters can be medium to none at all. Medium-light to stronger dark malt aromas, characterized by a lightly burnt quality with optional notes of graininess, caramel, coffee, chocolate, bread, toffee-like, etc Mid-strong malt flavor profile that usually brings a light burnt malt quality, sometimes accompanied by coffee and/or chocolate notes.
5 Gallon Yield, malt extract batch
7 lbs. Pale LME
1 lb. Chocolate Malt, milled for steeping
1 lb. Caramel Malt 80L, milled for steeping
1 oz. Northern Brewer hops, 7.5%AA, for bittering
1 oz. Mt. Hood hops, for aroma
California V Ale Yeast (WLP051)
Bring two gallons of water to 160°F, turn off the heat and steep the milled grains for 15 minutes or more. Remove the grains and discard. Bring the grain tea to a boil, turn off the heat, and stir in the malt extracts until completely dissolved. Return to a boil and add the bittering hops. Boil for 60 minutes, then stir in the aroma hops and turn off the heat. Cool to 70°F, top up to 5 gallons with more cool water, and pitch the yeast. Ferment at 70 to 72°F for up to two weeks before bottling. Prime with ¾ cup corn sugar.
O.G. = 1.048
F.G. = 1.012
ABV = 4.7%