Black Hills Porter NHC 2005

Michael Westcott

Robust Porter

for 6 U.S. gallons (22.7 L)

Ingredients

10.0 lb (4.53 kg) pale malt (U.K.)

1.0 lb   (0.45 kg) chocolate malt

1.0 lb   (0.45 kg) black patent malt

1.0 lb   (0.45 kg) 120° L crystal malt

1.0 oz (28 g) Kent Golding whole hops, 4.3% alpha acid (90 min.)

1.0 oz (28 g) Kent Golding whole hops, 4.3% alpha acid (75 min.)

1.0 oz (28 g) Willamette whole hops, 4.7% alpha acid (50 min.)

0.5 oz (14 g) Willamette whole hops, 4.7% alpha acid (35 min.)

0.5 oz (14 g) Willamette whole hops, 4.7% alpha acid (15 min.)

White Labs California ale yeast starter (1500 mL)

1 cup   corn sugar to prime

Irish moss to clarify

Specs

Original Specific Gravity: 1.066

Final Specific Gravity: 1.015

Boiling Time: 90 minutes

Primary Fermentation: 10 days at 68° F (20° C) in glass

Secondary Fermentation: 10 days at 68° F (20° C) in glass

Tertiary Fermentation: 14 days at 34° F (1° C) in glass

Directions

 Mash grains at 104° F (40° C) for 30 minutes. Raise temperature to 140° F (60° C) and hold for 30 minutes. Raise to 158° F (70° C) and hold for 30 minutes.

Judges’ Comments

“A big, roasty beer that has a sweet side which balances. Some toffee flavors add complexity.”

“A nice beer. Overall very well balanced with lots of great roast malt in the flavor. The background malt character could increase a bit, as could the coffee/chocolate in the aroma. A very good effort.”