Porter Recipe from Charleston Brewer Chris Brown of Holy City!
I have been to Charleston, South Carolina (known as ‘The Holy City’) many times visiting my son and have visited Holy City Brewing probably as often as many residents of ‘Chucktown’. I vividly remember my first encounter with the Pluff Mud porter. It is a very quenching and drinkable porter with a bit of nutty/chocolate flavor and creamy, medium body with relatively low ABV.
<< Chris Brown with his gold medal for Pluff Mud porter at the 2012 Great American Beer Festival.
Pluff Mud porter is the effort by brewer Chris Brown to bring the American porter style to the Charleston market proper, while also making a beer that stays appealing and refreshing during the hot, sultry summers of The Low Country. It wouldn’t be a stretch to guess the actual pluff mud is even more legendary [via Buff Ross/Charleston Magazine]. I believe he and the folks at HCB have accomplished just that. Hope you enjoy making and drinking this one. Prost!
P.S. For those with kegging capabilities try this on nitro for a truly decadent experience.
PLUFF MUD PORTER RECIPE [HOLY CITY]
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.053 / FG: 1.012
6 lb (2.7 kg) 2-row
2 lb (907 g) Crystal 20
1 lb (454 g) Crystal 60
1 lb (454 g) Munich 2 (20L)
0.5 lb (227 g) Carafa 2
1 oz (28 g) Great Northern Brewer hops at 30 minutes
Wyeast 1028 (London Ale)
Mash with 3.3 gallons (12.5 l) for one hour at 150°F (65°C), lauter, and then sparge with 4 gallons (15.1 l) to yield 6 gallons (22.7 l) of wort. Boil for 60 minutes, following the hops schedule. Chill the wort, pitch the yeast, and ferment at 68°F (20°C) for one week or until final gravity is reached. When fermentation completes, wait seven days and then crash to 32°F (0°C) and package, carbonating to 2.5 volumes of CO2.
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