Welcome everyone! What better way to start off a blog about craft brewing and homebrewing than to share a recipe I tried a couple months back. The recipe is for a Wheat Porter and is based on Dick’s Elixir Wheat Porter from Radical Brewing(a book I strongly recommend for any homebrewer). The book provided an all-grain recipe, but since I have an extract setup, I created my own recipe using the Dick’s Elixir as a guide.
Note: I brew in 6 gallon batches.
- Grain bill: 0.5 lb Wheat Malt, 0.25 lb Munich, 0.25 lb Six-Row Lager, 0.5 lb Flaked Oats, 6 oz Black Patent
- Extract: 3lb Wheat DME, 4.5 lbs Amber DME
- Hops: 1 oz Northern Brewer (60 min), 0.75 oz Northern brewer (30 min), 2 oz American Tattnanger (10 min).
Did a quick (15 min) protein rest at 132 degrees, then mashed the grains at 150 degrees for 20 min. The boil was fairly straight forward. 1 oz of Northern Brewer for 60 min, another 0.75 oz for 30 min, then I asked Wes to add the final half ounce of Tettnang for 10 min. So Wes added all 2 oz in the bag. Thanks Wes. That’s fine. A little hops never hurt anyone. The recipe calls for Scottish or English Ale yeast. I can’t recall which we used. I’m guessing we used White Labs English. We finished everything up and tossed that bad boy in the closet.
On a side note, Wes and I were drinking Poleeko Gold and Lagunitas IPA during the brew. My head felt like it was swimming in hops, and not in a good way.
I let the primary go for 2 weeks. Afterwards I transfered to the secondary for just over a month. That was a little of 2 months ago when I bottled this brew. What to call it? How will it taste? Well I already know the answers to that but let me sit down with a nice pint and put some thought into it and I’ll share those with you later.
