Recipe - Rainy Day Porter

2 pound Alexander extract syrup
(pale)
4 pound Yellow Dog extract syrup
(amber)
1 One fourth pound Brown Sugar
One half pound Black Patent
One fourth pound Roasted Barley
One half pound Crystal (60 degree L)
One half pound Crystal (40 degree L)
One fourth pound Chocolate Malt
22 AAU
Boil
3 ounce Fresh Grated Ginger; 10
Minutes boil
1 ounce Cascade
Ale yeast (see comments)
(2 ounce Nugget) 60 minutes

Steep grains at 150 degrees for 40 minutes before boil. Add malt and
brown sugar. Boil for 60 minutes. Add Nugget hops at begining of boil.
Add ginger last 10 minutes of boil. Turn off heat and add Cascade hops.
Allow to steep for 10 minutes. Cool wort with chiller. Rack off trub.
Add water to make total about 5.3 gallons. Pitch yeast. Bottle 3 weeks
later. I used two types of yeast pitched simultaneously for this brew. One
was 5 grams (rehydrated) Doric Ale yeast, and the other was a "large"
sample taken from a previous (cherry ale) brew a few weeks earlier,
originally Whitbred Ale yeast. Obviously, this is a very heavy ale, almost
like a stout. I'd liken the flavor to Sierra Nevada's porter, but heavier,
a little sweeter, and with (delicious) ginger. After about 3 weeks in the
bottle, it was, uh, WOW!!! Delicious!! What a combination of flavors!
I'd say that this is the correct amount of ginger for such a dark, heavy
ale (for my taste). I've had (lighter) ales with too much ginger, but
this was just right. Original Gravity: 1.057 Final Gravity: 1.016 Primary
Ferment: 3 weeks

Recipe By : Chuck Coronella

From: Terrance
Date: 122292 (05:37) Number: 2525 Fro Colossus Date:
122292 (05:37) Numbe (125) Cook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip