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Recipe: Hammer & Stitch The Porter
From Hammer & Stich Brewing in Portland, Oregon, comes this classically shaped American porter balancing darker malts with Pacific Northwest hops.
Photo: Matt Graves/mgravesphoto.com
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Ben Dobler, cofounder and brewmaster of Hammer & Stitch Brewing in Portland, Oregon, shares this homebrew-scale recipe for their robust American porter.
From the brewery’s description: “Dark and rich in color. Deep and complex in mouthfeel. Perfectly balanced with Pacific Northwest–grown ‘C’ hops. We carefully craft an extremely approachable, legendary beer with an incredibly smooth finish.”
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.057
FG: 1.013
IBUs: 30
ABV: 5.8%
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Ben Dobler, cofounder and brewmaster of Hammer & Stitch Brewing in Portland, Oregon, shares this homebrew-scale recipe for their robust American porter.
From the brewery’s description: “Dark and rich in color. Deep and complex in mouthfeel. Perfectly balanced with Pacific Northwest–grown ‘C’ hops. We carefully craft an extremely approachable, legendary beer with an incredibly smooth finish.”
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.057
FG: 1.013
IBUs: 30
ABV: 5.8%
[PAYWALL]
MALT/GRAIN BILL
5.1 lb (2.3 kg) pale two-row
4.6 lb (2.1 kg) Simpsons Golden Promise
8 oz (227 g) pale chocolate
7 oz (198 g) Briess Blonde RoastOat Malt
4.5 oz (128 g) caramel/crystal 60L
2 oz (57 g) Briess Blackprinz
HOPS SCHEDULE
0.4 oz (11 g) Nugget at 90 minutes [21 IBUs]
0.5 oz (14 g) each Centennial and Chinook at whirlpool [9 IBUs]
YEAST
Wyeast 1056 American Ale or other Chico strain
DIRECTIONS
Mill the grains and mash at 151–152°F (66–67°C) for 30 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 90 minutes, adding hops according to the schedule. After the boil, stir or recirculate to create a vortex, add the whirlpool hops, and allow about 20 minutes to steep. Chill to about 66°F (19°C), aerate well, and pitch the yeast. Ferment at 66–68°F (19–20°C) for 12–14 days, or until fermentation is complete and gravity has stabilized. Crash to 32°F (0°C), fine or filter as desired, and package and carbonate to 2.65 volumes of CO2.
BREWER’S NOTES
We add a little magnesium sulfate to the mash plus a little lactic acid to ensure proper pH. We add a little calcium sulfate and calcium chloride to the kettle, plus Whirlfloc G. Our goal is a super-easy-drinking, non-roasty porter. Cheers!
