If you don't know who Bert Grant was, take a look here:
Michael Jackson's Beer Hunter - How Bert Grant Saved The World
From writings of Bert in his book "The Ale Master", the key to this recipe is Scottish Peated malt to give it a hint of smokiness. Another key is to leave some residual sweetness, the website said that is goes from 1.048 to 1.014. It is also heavy on chocolate on purpose. Somewhat of a session porter, it is a all together a perfect porter. Enjoy!
From the old website:
Original Gravity (Degrees Plato) 11.8°
Final Gravity (Degrees Plato) 3.5°
Alcohol (% by Vol.) 4.0%
Bitterness Units (IBU) 25
Color Units 90.0
Malts Used Pale, Caramel, Chocolate, Black & Peat-smoked (imported from Scotland)
Hops Used Willamette
Adjuncts Used None
This is based on 81% efficiency, so please adjust accordingly.
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.20 gal
Estimated OG: 1.048 SG
Estimated Color: 30.6 SRM
Estimated IBU: 25.3 IBU
Brewhouse Efficiency: 81.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
7.00 lb Great Western 2 Row (2.0 SRM) Grain 77.09 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 11.01 %
0.90 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 9.91 %
0.09 lb Peat Smoked Malt (2.8 SRM) Grain 0.99 %
0.09 lb Black (Patent) Malt (560.0 SRM) Grain 0.99 %
1.00 oz Williamette [5.00 %] (90 min) Hops 18.3 IBU
0.75 oz Williamette [5.50 %] (15 min) Hops 7.0 IBU
1 Pkgs Edinburgh Ale (White Labs #WLP028) [StarteYeast-Ale
Mash Schedule: Temperature Mash, 2 Step, Full Body
Total Grain Weight: 9.08 lb
----------------------------
Temperature Mash, 1 Step, Medium Body
Step Time Name Description Step Temp
60 min Saccharification 154.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
1.00 tsp Neutral Alcohol based Vanilla Extract in secondary during conditioning.
You may recognize these labels
Michael Jackson's Beer Hunter - How Bert Grant Saved The World
From writings of Bert in his book "The Ale Master", the key to this recipe is Scottish Peated malt to give it a hint of smokiness. Another key is to leave some residual sweetness, the website said that is goes from 1.048 to 1.014. It is also heavy on chocolate on purpose. Somewhat of a session porter, it is a all together a perfect porter. Enjoy!
From the old website:
Original Gravity (Degrees Plato) 11.8°
Final Gravity (Degrees Plato) 3.5°
Alcohol (% by Vol.) 4.0%
Bitterness Units (IBU) 25
Color Units 90.0
Malts Used Pale, Caramel, Chocolate, Black & Peat-smoked (imported from Scotland)
Hops Used Willamette
Adjuncts Used None
This is based on 81% efficiency, so please adjust accordingly.
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.20 gal
Estimated OG: 1.048 SG
Estimated Color: 30.6 SRM
Estimated IBU: 25.3 IBU
Brewhouse Efficiency: 81.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
7.00 lb Great Western 2 Row (2.0 SRM) Grain 77.09 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 11.01 %
0.90 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 9.91 %
0.09 lb Peat Smoked Malt (2.8 SRM) Grain 0.99 %
0.09 lb Black (Patent) Malt (560.0 SRM) Grain 0.99 %
1.00 oz Williamette [5.00 %] (90 min) Hops 18.3 IBU
0.75 oz Williamette [5.50 %] (15 min) Hops 7.0 IBU
1 Pkgs Edinburgh Ale (White Labs #WLP028) [StarteYeast-Ale
Mash Schedule: Temperature Mash, 2 Step, Full Body
Total Grain Weight: 9.08 lb
----------------------------
Temperature Mash, 1 Step, Medium Body
Step Time Name Description Step Temp
60 min Saccharification 154.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
1.00 tsp Neutral Alcohol based Vanilla Extract in secondary during conditioning.
You may recognize these labels
Last edited by a moderator: