Back to SearchOld Hound Dog
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Beer Style: Porter, Stout
Recipe Type: all-grain
Yield: 5 gallons
Description:
This is a pre-prohibition style Porter recipe adapted from 'Old Hound Dog' in the November/December 2016 Zymurgy magazine (original recipe found on page 22). Pale Millet and/or Rice Malt is used as the base malt, and Amber Rice Malt is used for the amber malt. The original recipe called for brown malt which has a Lovibond of 60-70 and was substituted with Medium Millet Malt as it was the closest match. The original recipe also called for black patent malt which has a Lovibond of 500 and was substituted with Gas Hog Rice Malt. With the before mentioned substitutions of malts and no changes to quantities of the malts, the final recipe was relatively close in PPG and SRM.
Ingredients:
- 11 LBS Pale Millet Malt; or 15.4 LBS Pale Rice Malt (hulled and/or naked varieties); or combination of both to achieve the same PPG
- 1.75 LBS Amber Rice Malt
- 1.75 LBS Medium Millet Malt
- 12 OZ Gas Hog Rice Malt
- 1 OZ Columbus, Tomahawk or Zeus Hops
- 1 Package Safale S-04, Mangrove Jack's M15 or M42 Yeast (or other yeast appropriate for a porter / stout)
Additional Instructions
Primary Ferment: 7 daysSecondary Ferment: 7 days
Beer Profile
Original Gravity: 1.057Final Gravity: 1.014
Alcohol by Vol: 5.6%
Color SRM: 27.6
Bitterness IBU: 45.0
Recipe Type: all-grain
Yield: 5.0 Gallons
Procedure:
Perform a Single Infusion Mash at 163.4 F for 90 to 120 minutes; or Step Mash at 155-165F for 90 to 120 minutes followed by 140-150F for 90 to 120 minutes with SEBAmyl BAL 100 or Termamyl, and SEBAmyl L enzymes. Use the appropriate amount of rice hulls to ensure circulation and filtration.
Allow to achieve hot break and maintain rolling boil.
Note this is a 90 minute boil.
1 OZ Columbus, Tomahawk or Zeus Hops @ 60 min
Original recipe recommend fermenting in primary for 3 weeks and mature in secondary for 4 weeks in the low 40s F. Alternatively ferment like any ale and let condition/mature in bottle or keg.