 Back in early 2010, I designed this beer for entry in to the Puget Sound Pro-Am. While I fantasized about having the beer brewed on a commercial scale, I figured the odds were against me and the chances long. As luck would have it though, not only did a brewery select the beer, but one of my favorite local brewpub at that: Elysian Brewing. Although the beer didn’t place in the top three in the pro-am competition at the 2010 Great American Beer Festival, the commercial version turned out just as good as I could have hoped for. Whether or not it’s due to the history that I have with this
beer or because of my general liking of the style, the Polecat Porter easily
has edged its way into my top 3 favorite beers I’ve brewed. It’s probably
a little less roasty than a classic example, but I think that’s one of the
reasons why I enjoy it so much.
Hopefully you will too. Recipe Specifics ------------------- Batch Size (Gal): 6.5 Total Grain (Lbs): 19.88  Anticipated OG: 1.087 Anticipated SRM: 32.8 Anticipated IBUs: 37.2
Wort Boil Time: 90
Final Gravity: 1.021
ABV: 8.8%
Grain/Fermentables
-------------------------
57.4% - 11.5 lbs Munich Malt (Weyermann)
33.7% - 6.75 lbs Pilsner (Weyermann)
2.5% - ½ lb Special B (Castle)
1.9% - 6 oz. Carafa 3 (Weyermann)
1.2% - ¼ lb CaraMunich 3 (Weyermann)
1.2% - ¼ lb Chocolate Malt (Crisp)
1.2% - ¼ lb Crystal 80 (Breiss)
0.9% - 3 oz. Molasses (Grandma's)
Hops
-------
60 grams Czech Saaz (pellets, 5.0% AA) @ 65 minutes
20 grams Hallertau (pellets, 4.1% AA) @ 25 minutes
Yeast
-------
Wyeast 2124 Bohemian Lager (2nd Generation, from Chocolate Rye Lager)
Water Profile and Additions
----------------------------------
Charcoal filtered Seattle Water
Mash: 0.5 g/g Calcium Chloride, 1.5 g/g Baking Soda
HLT: 0.1 ml/g phosphoric acid Boil Additions: 1 g/g Calcium Chloride, 0.35 g/g Epsom Salt
Mash Schedule
------------------- 60 minute rest at 151°
15 minute mash out rest at 168°
Sparged with 170° water
Fermentation Schedule
------------------- Chill to 45 degrees and pitch yeast. Ferment at 50 with 59 degree diacetyl rest before lagering at 32. More information about the Polecat can be found here. |
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