Honey Porter

The second part of my dual brew day (if you missed the first part, you can find the Rye Wit here) was a Honey Porter.  I had brewed one a few years ago from a kit and it turned out pretty well.  A friend, who happens to keep bees, asked if he supplied some honey would I brew some more?  Well yeah, you don’t have to give me much of a reason to brew beer.

I started by finding the instruction page from the kit I brewed.  I keep a notebook with every recipe I’ve ever brewed and any recipe that has ever seemed interesting.  As you can imagine it’s quite full of stuff and it took me a little while, but I found it and scaled it to my smaller batch size.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
2.1 gal 60 min
Actuals 1.05 1.013


Name Amount %
Pale Malt (2 Row) US 3.18 lbs 69.32
Caramel/Crystal Malt - 20L 6.8 oz 9.26
Munich Malt - 10L 5.1 oz 6.95
Black (Patent) Malt 2.55 oz 3.47
Chocolate Malt (US) 1.27 oz 1.73
Honey 6.8 oz 9.26


Name Amount Time Use Form Alpha %
Northern Brewer 8 g 60 min Boil Pellet 9.4
Hallertau 12 g 15 min Boil Pellet 4.5


Name Lab Attenuation Temperature
Wyeast - Irish Ale (1084) Wyeast Labs 73% 60.8°F - 71.6°F

When I was getting ready for brew day I didn’t have any Black Patent Malt nor any Munich.  Instead of going down to the brew supply store and getting some, I just substituted Roasted Barley and Pilsner Malt respectively.  I’m sure it’ll make some difference in the outcome, but we’ll see how it comes out.

honey porter mash

I mashed in on the Honey Porter soon after starting the boil on the Rye Wit.  I mashed for a little over an hour as I was finishing up with the Rye Wit about the time the mash was done.  It smelled wonderful, but was perhaps a touch lighter than I’d anticipated.  Boiled for an hour, adding hops per the schedule.  I also didn’t have enough Hallertau so substituted more Northern Brewer in it’s place.

hops honey porter boil

Wort was chilled to 65 F by pumping ice water through my immersion chiller.  The pump and ice water make short work of chilling wort, I’ve been very please with using that technique.  I got quite the shock when I took the gravity reading and it was off by 16 points!  BeerSmith calculated I should have gotten 1.056 and the refractometer was reading 1.040!!  I pitched a slurry of some Wyeast 1084 that I resurrected from a friend’s failed starter.

It dawned on me that I had used a bag of 2 Row that had been measured out quite a while back.  I’d written the weight on it, but must have either mixed up bags or used some from the bag and not updated the weight.  Instead of the 3 lbs and some change that I thought I was milling, I must have milled less.  I think it’ll be okay, just a bit under on the ABV.  I’ll see how it turns out and may rebrew if not up to snuff, can’t be giving out substandard homebrew can we?  Cheers…

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