Porter Beer

Now that we've got several light beers on tap, I thought we would mix it up and brew something dark. I love porters, and I found an interesting looking recipe in BYO from Icicle brewing in Leavenworth Washington called Priebe Porter.

My gravity was a little lower than expected (likely from not get my mash pH high enough) but we need up with a little over 5 gallons at 1064. I decided to use an English Ale yeast despite the recipe being for an American Porter as I had such good results with the first porter I made using the London Ale III strain. It's a good attenuating, high flocculating strain which should help showcase the malty flavors. It was brewed about 12 days ago and I just started cold crashing it down today. Hopefully we'll keg it in a few days and start carbonating.

This will be the first time we've had a beer "on deck" in the aspect that as soon as one keg kicks, we'll be able to hook up another carbonated keg right away and not have any empty tap. I haven't felt many of the kegs lately, but I bet the Not Oberon or the American Pale will the next one to kick. Hopefully it's soon, or I'll have to attach the picnic tap to try some porter beer.

Next up will be a Gose. Gose is an old German style of beer that is slightly sour and salty. Yes salty. It was originally brewed in the early 16th century in Goslar, Germany, which had a higher than average salt content in their water supply. Its light, refreshing, and the tart acidity will make for a great summer beer. We've had a few examples of the style and I am very excited to try and make one myself.