Clementine’s Molasses Porter – Batch 002

January 7, 2008 at 12:33 am Leave a comment


Brew Date: Nov. 3, 2007
Volume: 5 Gallons
Adapted from The Homebrewer’s Recipe Guide: Brown-Sugar Molasses Porter (pg 46)

Clementine

Recipe:

3 ½ lb light malt extract
3 ½ lb amber malt extract
1 lb crystal malt (60L)
½ lb. chocolate malt
¼ lb. Black Patent Malt
½ cup blackstrap molasses
2 cups dark brown sugar
1 tsp gypsum
½ tsp Irish Moss
Hops:
1 oz. liberty (pellets) @ 60 min
½ oz. Cascade (pellets) @ 0 min
Yeast:
American Ale Yeast (Dry)

Method:

  • Steeped grains for 30 min at 155°. Discarded spent grains.
  • brought to a boil while adding malt, bittering hops, clarifiers and sugar.
  • boiled for 1 hour, adding finishing hops at end of boil.
  • added wort to water to make 5 gallons and cooled in an ice bath to 75°.
  • Pitched yeast.
  • OG 1.060

11/16/07

  • FG 1.010
  • Bottled using 3/4 cup corn sugar to prime

Stats:

  • ABV: 6.9%
  • SRM: 30.5
  • IBU:  22

Tasting Notes:

  • Good beer.
  • strong nutty (hazelnut) smell.
  • good head retention.
  • not much molasses flavor.

Next time:

  • Add molasses to secondary or use it as priming sugar for more molasses flavor.
  • Cut out the brown sugar and replace with either more molasses or caramel (boiled sugar).
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