I don’t always consider myself to be a seasonal drinker but when it gets below 30 degrees outside … I need some roasty beer. Maybe it’s the fact that I enjoy these robust and chewy beers as I watch it snow like hell outside, which serves as a reminder that in a few hours I’ll be shoveling it away that makes me want a dark and warming beverage. Whichever it is, I will buckle up my snow pants, put 3 pairs of gloves on and slip and slide down the damn driveway if I can enjoy a great robust american porter.
An American porter was my gateway craft beer which is why I always hearken back to that style when winter arrives. I have slowly and intentionally worked through many recipe changes of my robust porter recipe, until I got a product that satisfies my need and want for a quality porter. This recipe is an ode to Edmund Fitzgerald from Great Lakes Brewing. Give it a try and let me know what you think.
This beer also tastes better after you spent 3 hour flailing around the driveway or what some call “shoveling”.
American Robust Porter
|9 oz||Crystal 60L|
|9 oz||Chocolate Malt||(.75# if you like more chocolate and roast)|
|9 oz||Special B|
|4 oz||Black Patent Malt||(careful with this one…because one can go overboard on patent)|
|.75 oz||Magnum||60 min|
|.5 oz||Willamette||10 min|
|.5 oz||Willamette||5 min|
|White Labs 007||English Ale Yeast|
Mash at 152 degrees for 60 minutes.
Give this robust porter recipe a shot and let me know what you think. Cheers!