Hoppy Brewing

Clementine’s Molasses Porter – Batch 002

January 7, 2008

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

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).

Entry Filed under: Batches. Tags: 002, molasses, porter.