Spicy Winter Porter
I just finished my winter beer. I usually do one dark spicy beer for the winter season. Last year was the “Better Not Pout Stout”, this year is the less excitingly named “Spicy Winter Porter”.
This is a partial mash recipe for a 5 gallon batch.
- 5 lbs Pale Malt, Maris Otter
- 1 lb Patagonia 190
- 9 lbs 12 oz Pilsner Liquid Extract
- 1 oz Chinook for 60 mins
- 1 oz Goldings, East Kent for 30 mins
- 1 oz Centennial for 15 mins
- 1 oz coriander for 5 mins
- 6 sticks cinnamon for 5 mins
- 2 pkg Safale American #US-05
At the end of the brew I recorded an original gravity of 1.068. I always use a secondary fermentation, which I switched to after 14 days. When I moved from primary to secondary I recorded a gravity of 1.036. I left it in secondary for about 4 weeks. Unfortunately, I didn’t actually get any fermentation in secondary. Come bottling day I had a final gravity of 1.036.
Drum roll please … Today is the first tasting day and I am moderately happy with this batch. I will definitely have to retry the recipe later this year. This beer came out fairly sweet with a spicy flavor in the back of the mouth. I was originally a little nervous about the cinnamon but it is not overly powerful. The coriander is subtle.
Ultimately, I always look at my winter beers as a my big experiment and this year was a mixed result. I think it is probably sweater than I would like. About a month ago I finished a red ale and I think I prefer that one over this porter, but I wont be sad to drink it :)
Letting the beer bottle age another week made a huge difference. The extra sweetness went away and the extra carbonation made a big difference for the mouth feel. I am now willing to give this beer a hearty thumbs-up! Just make sure you let it fully age before you crack one open.
Originally published at http://lucasroesler.com/2017/01/spicy-winter-porter/.