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Recipe: Annie’s Capitol Corridor Session Porter
From award-winning homebrewer Annie Johnson, this partial-mash recipe for a lightweight porter—at 3.5 percent ABV—demonstrates how you can pack plenty of malt flavor into a low-strength beer.
Photo: Matt Graves/mgravesphoto.com
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For more on flavorful, session-strength porters and stouts that anyone can brew, see Brewing the Lighter Darkness.
PARTIAL-MASH
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.037 (9.3°P)
FG: 1.009 (2.3°P)
IBUs: 24
ABV: 3.5%
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For more on flavorful, session-strength porters and stouts that anyone can brew, see Brewing the Lighter Darkness.
PARTIAL-MASH
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.037 (9.3°P)
FG: 1.009 (2.3°P)
IBUs: 24
ABV: 3.5%
[PAYWALL]
MALT/GRAIN BILL
4.5 lb (2 kg) amber liquid malt extract (LME)
14 oz (397 g) crystal 60°L
5 oz (142 g) chocolate rye
3 oz (85 g) chocolate malt
HOPS SCHEDULE
1.4 oz (40 g) East Kent Goldings at 60 minutes [24 IBUs]
YEAST
Lallemand LalBrew London or other British ale strain
DIRECTIONS
Mill the grains and steep in a mesh bag in 1 gallon (3.8 liters) water; heat to about 155°F (68°C) and hold for 30 minutes. Remove the grains and rinse them with hot water, topping up the kettle to about 3 gallons (11.4 liters). Switch off the heat source and add the malt extract in batches, being careful not to scorch and stirring to dissolve. Boil for 60 minutes, adding the hops according to the schedule. After the boil, top up with cold water to get 5 gallons (19 liters) or a bit more. Use a hydrometer to check the gravity, adding more extract to adjust if desired. Chill to about 68°F (20°C) and pitch the yeast. Ferment at 68°F (20°C) or ambient temperature until complete—about 10 days—then crash, package, and carbonate as desired.
Annie Johnson is an experienced R&D brewer, IT specialist, and national beer judge. Her awards include 2013 American Homebrewer of the Year honors.
