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Dark Velvet Porter (malt extract + grain + hops recipe)

This smooth porter has a malty flavour and a mild roasted character. It is dark brown in colour with ruby notes and an English, very faint hop aroma.

Recipe Characteristics





Heat 4 litres of water in a large pot (leaving enough head space in the pot for the boil after adding more water and the liquid malt extract). Add the crushed grains (optionally using a grain bag). Steep the grains for 30 mins. at a temperature between 60 and 70°C, then strain out the grains or remove the grain bag. Add one tin of pale liquid malt extract, top up with water to 10 liters, and bring to the boil.

Boil for 60 minutes WITH THE LID OFF THE POT. Add the first East Kent Goldings hop addition as soon as the wort has come to the boil (i.e. boil this hop for 60 minutes). After 20 minutes add the first batch of Fuggles (i.e. boil this hop addition for 40 mins); another 20 minutes later the second batch of Fuggles (i.e. boil this for 20 mins). Then, 10 minutes later, add the Irish Moss (i.e. boil this for 10 mins.).

Once the boil is complete add the second tin (1.5kg) of liquid malt extract. Let the wort come back up to the boil, stir, then remove from heat and let stand for 5 mins. Cool rapidly (e.g. by placing the pot into a sink filled with cold water or ice). Transfer the wort to the fermenter, leaving the solids from the grains and the spent hops in the pot. Top up with cold water to 20 litres. Pitch yeast and let ferment as usual.

(Note: while we have taken care to check this recipe for accuracy, we can take no responsibility for any errors that might have slipped through. Check when in doubt.)

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