Silver Dollar Porter – O.G. 1.052 – 1.056, F.G. 1.012 – 1.016. Bitterness 43; Color 40 SRM (80 EBC)
This is a great porter to start out with if you have never brewed a porter. A full-bodied bittersweet version of the black heaven famous Anchor Porter of San Francisco.
Mash – Start with 10 quarts of water and add 1/2 the gypsum, heat water to 145F and add all the malt/barley. Temperature will stabilize at 130 to 135F, hold temp at 133F.
Add heat if necessary and hold for 30 minutes, then add 5 quarts of boiling water to the mash, should raise temp to 155F, hold at this temp for 45 minutes, always stir
occasionally. Complete the conversion by raising temp to 158F and hold it there for 10 ~ 20 minutes more… raise temp to 167F to stop the conversion.
Transfer the mash water to kettle and add 3 more gallons of sparge water to mash tun ( 170 F for sparge temp ) and add the other 1/2 half of gypsum,
in order to maximize the conversion from grain of the sweetness that we are after.
The Boil – bring to boil and add 1 ounce of Northern or Perle Hops and 1/2 ounce of Cascade hops for bittering and continue rolling boil for 50 minutes. Add Irish Moss and
boil for 8 more minutes, add the other 1/2 ounce of Cascade hosp for aroma and boil for the remainder of 2 minutes, stop the boil!
After the boil – Cool wort, transfer to fermentor, pitch yeast, If you end up with less than 5 gallons of wort, add fresh water to achieve 5 to 5 1/2 gallons.
Ferment at 70-72 degrees for 6 days or so, transfer to secondary fermentor and complete the fermentation and to settle for 7 more days. For best results
age the beer for a minimum of 50 days at 50F, colder temp – if you have a cellar, find a Cold spot in your basement (maybe in Winter), this helps to drop
the yeast out of suspension ~ helps but is not super necessary! Age the beer regardless :- )
- 8 lbs pale malted barley
- 1lb munich malt
- 1/2 lb crystal malt
- 1/2 lb black parent malt
- 1/2 lb chocolate malt
- 1 tsp gypsum
- 1 oz Northern Brewer or Perle hops
- 1 oz Cascade hops, use 1/2 for bittering and 1/2 for aroma
- 1/4 tsp Irish moss