Odell Brewing’s Cutthroat Porter clone
Odell Brewing Company: Cutthroat Porter
(5 gallons/19 L, all-grain)
OG = 1.052 FG = 1.017 IBU = 43 SRM = 36 ABV = 4.5%
This London-style porter was named after Colorado’s state fish – the Cutthroat Trout – and features a warm, rich color and roasty malt flavors.
Ingredients
9 lbs. (4.1 kg) 2-row pale ale malt
8 oz. (227 g) caramalt
6 oz. (170 g) crystal malt (40 °L)
4 oz. (113 g) amber or brown malt
4 oz. (113 g) Munich malt
8 oz. (227 g) chocolate malt
2 oz. (57 g) roasted barley
0.07 oz. (2 g) gypsum
0.04 oz. (1 g) calcium carbonate
11.25 AAU Fuggle hops (60 min.) (2.5 oz./71 g at 4.5% alpha acids)
0.5 oz. (14 g) Kent Golding hops (1 min.)
0.25 oz. (7 g) Kent Golding hops (1 min.)
0.25 oz. (7 g) Northern Brewer hops (0 min.)
1 pkg. of your favorite ale yeast (not an estery strain)
7/8 cup (175 g) dextrose (if priming)
Step by Step
Mill all the grains and mash with the gypsum and calcium carbonate to achieve a 155 °F (68 °C) mash temperature. You will need 3.4 gallons (13 L) of strike water at around 166 °F (74 °C) to do this. Let the mash rest for 40 minutes. Recirculate until the drawn off wort is fairly clear. Sparge with 170 °F (77 ºC) water. Bring wort to a boil, starting at a level of 5.8 gallons (22 L). Boil 60 minutes, adding hops as directed. Chill the wort, aerate, pitch yeast, and ferment at the appropriate temperature for your favorite ale yeast. Once fermentation is complete, chill the beer to as close to 36 °F (2 °C) as you can and age for 10–14 days. Bottle or keg and enjoy.
Extract with grains option: Substitute the 2-row pale malt in the all-grain recipe with 2 lbs. 6 oz. (1.1 kg) Muntons light dried malt extract and 3.3 lbs. (1.5 kg) Muntons light liquid malt extract. Place crushed grains in a nylon steeping bag and steep at 155 °F (68 °C) in 3 qts. (2.8 L) of water for 45 minutes. Rinse grains with 1.5 qts. (1.4 L) of water at 170 °F (77 °C). Add water (to save time, preferably boiling water) to “grain tea” to make 3 gallons (11 L), stir in dried malt extract and bring to a boil. Boil for 60 minutes, adding hops at times indicated in the ingredient list. Stir in liquid malt extract with 15 minutes remaining in boil. After the boil, top off to 5 gallons (19-L) and follow the remaining portion of the all-grain recipe.
