Horton’s Homebrew - After Midnight Porter

For my next batch, I decided to brew a porter and used a slightly modified recipe from John Palmer’s book How to Brew - just buy the book.  The recipe is called Port O’ Palmer in the book and is similar to Sierra Nevada’s Porter.  The changes I made were to hops and the hop schedule.  This is my best batch to date, it turned out really good and should only improve with a bit of age.  The name is in tribute to Eric Clatpton’s song After Midnight.  The ingredients were obtained from The Brew Hut in Aurora, CO and I have enough specialty grains remaining to brew another batch and I plan to add cocoa to the next batch. 

The grain bill all from Briess Malting is as follows:

7# Pale Liquid Malt Extract

0.5 # Briess Caramel 60 L

0.5# Briess Chocolate

0.25# Black Patent Malt

The hop additions were:

0.25 oz. Nugget (14.8% AA) at 60 minutes

0.25 oz. Nugget (14.8% AA) at 40 minutes

0.25 oz. Williamete (7.5% AA) at 40 minutes

0.25 oz. Williamete (7.5% AA) at 20 minutes

I made a 2L starter with Wyeast 1056 – American Ale yeast and 200 g of Munton’s Pale Dry Malt Extract.  The beer sat in the fermenter for 2 weeks at 68 degrees and then was bottle conditioned for 2 weeks at 74 degrees. 

Beer specifications:

Target OG – 1.053

Actual OG – 1.052

Target FG – 1.013

Actual FG – 1.012

ABV – 5.24%

IBU – 40 (using the Rager formula)

American Porter – http://beeradvocate.com/beer/style/159 - Beeradvocate

Briess Malting – http://www.brewingwithbriess.com/

The Brew Hut – http://thebrewhut.com/

John Palmer – How to Brew - http://www.howtobrew.com/