Description:

Aroma and flavor received excellent feedback. The main critique was that appearance was not very "porterish". The conditioned beer had a rich, deep mahagony color. Far from a porter. Otherwise, this was an exceptionally good beer that aged well.

Ingredients:

• 2 lbs malted Quinoa (heavily roasted and cracked) steeped @ 160 F for 60 min prior to boil
• 6 lbs Briess Sorghum Extract (prior to boil)
• 8 oz Molasses (robust) (prior to boil)
• 8 oz Belgian Candi Sugar (Dark) (prior to boil)
• 1.5 oz Warrior (60 min)
• 1.5 oz UK Kent Golding (15 min)
• 0.15 oz licorice stick (15 min)
• 1 tsp Irish Moss (15 min)
• 1 tsp Di-ammonium phosphate (15 min)
• 1 tsp Gypsum (15 min)
• 1 vial White Labs 002 (in a 32 oz starter, decanted before pitching)
• Dry hopping:
• 0.5 oz UK Kent Golding 14 days prior to bottling

Additional Instructions

Primary Ferment: 14 days at 64 degrees
Secondary Ferment: 14 days at 64 degrees

Beer Profile

Original Gravity: 1.051
Final Gravity: 1.006
Alcohol by Vol: 5.9%
Color SRM: 0.0
Bitterness IBU: 0.0
Recipe Type: partial mash
Yield: 5.0 Gallons

Procedure:

Source: Submitted to GFHB by Stefan Shoemaker