pluff mud (noun)—A mixture of dirt and water indigenous to the marshes of the South Carolina Low Country, with a distinct odor that’s endearing to locals but off-putting to others.
Charleston, South Carolina’s Holy City Brewing’s second flagship beer was an effort to bring the American porter style to the Charleston market proper, while also making a beer that stays appealing as the mercury rises. Pluff Mud Porter presents (and smells) like a classic porter, with subtle chocolate notes and a silky finish, but the medium body and tame ABV keep it refreshing at all times.
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
6 lb (2.7 kg) 2-row
2 lb (907 g) Crystal 20
1 lb (454 g) Crystal 60
1 lb (454 g) Munich 2 (20L)
0.5 lb (227 g) Carafa 2
1 oz (28 g) Great Northern Brewer hops at 30 minutes
Wyeast 1028 (London Ale)
Mash with 3.3 gallons (12.5 l) for one hour at 150°F (65°C), lauter, and then sparge with 4 gallons (15.1 l) to yield 6 gallons (22.7 l) of wort. Boil for 60 minutes, following the hops schedule. Chill the wort, pitch the yeast, and ferment at 68°F (20°C) for one week or until final gravity is reached. When fermentation completes, wait seven days and then crash to 32°F (0°C) and package, carbonating to 2.5 volumes of CO2.
Podcast Episode 26: Sierra Nevada Founder Ken Grossman: The Latest Trends
Grossman talked about his early homebrewing days and his hope for the future of his family owned brewing. He also shared his thoughts on the the latest trends and reminds brewers to embrace science, not just art when it comes to making beer.