Indagaraj Brewing Co.'s Robust Porter "Fat Possum" bottled on 11/05/06 is ready for the Thanksgiving table and what a triumph to behold! The brew is very rich, chocolaty and smooth. Starting with the sound of the opening bottle to the pour into the pint glass, I just knew that the brew was quality.
The recipe is very heavy on the grains (accidentally) but that does not deter from the final product. I dry hopped at the end which seemed to add a hearty quality to the taste and aroma. Once poured into the pint glass the Robust Porter produced an drinkability unequaled by most.
For a first attempt at a robust porter my brew came out better than expected, especially since I did go heavy on the grains. I felt confident that all would be fine since the S.G. and all of my readings seemed to be on the mark.
I will start brewing my holiday ale this week... just in time for Christmas Cocktails, a large party we hold every year.
At last years party our Holiday Ale was in such high demand that we emptied the keg in one night. At times I really wish that I didn't introduce my friends to quality beer. Oh well, now that the damage is done I will be sure to brew extra for this years party.
Fat Possum Porter
(recipe property of Indagaraj Brewing Co.)
1 lb. British Black Malt, milled
1 lb. 60L Crystal Malt, milled
1 lb. British Chocolate Malt, milled
2 - 3 lb. bags Mutons Extra Light Dried Malt Extract (DME)
2 oz. Molassess (about 2 tbsp. O)
2 oz. Pure New England Maple Syrup
1 1/2 oz. East Kent Goldings Hops (5.5% alpha acids)
1 oz. Fuggles (4% alpha acids)
1 tsp. Irish Moss
1084 Irish Ale Yeast
Add all grains into grain bag and submerge into two and one half gallons water in brew pot. Bring to 150° to 160°. Remove grain bag and bring wort to a boil.
Remove from heat add DME, molasses and 2 oz. of East Kent Goldings Hops. Bring to a boil and boil for 45 minutes.
Add second hop addition of Fuggles and add the Irish moss. Boil for 12 minutes and add the remaining East Kent Golding Hops. Stop boil at 60 minutes. Let cool until temperature reaches below 80°.
Transfer cooled wort into primary fermenter, pitch yeast.
Let ferment in primary for 5 to 7 days.
Transfer into secondary, ferment another 5 to 7 days or until fermentation slows. Bottle or keg as desired.
**In secondary, if you prefer a hoppier beer, as I do, dry hop with Northern Brewer Hops.
Original Gravity: 1.052
Final Gravity: 1.010