Bermuda Honey Porter

I was looking for someway to brew a locally inspired beer and after several rounds with friends it was decided that we needed to attempt a Honey Porter. While hops and grain are not grown in Bermuda at all, honey is a very popular local crop. So for this beer I used a very dark Robust Porter recipe and added local Bermuda honey to the flame out, primary, and secondary fermenter.

This beer came out with a complex, rich, toasty flavor with a fair amount of roasted character, reminiscent of coffee and chocolate. Its appearance is “almost” black and its hop bitterness, about 33 IBUs, is balanced with the very slight sweetness of the local Bermuda honey.

This recipe was a hit with local friends and will find it’s way to the keezer every winter!

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 33.4 IBUs 26.9 SRM 1.058 1.010 6.4 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Robust Porter 12 B 1.048 - 1.065 1.012 - 1.016 25 - 50 22 - 35 1.8 - 2.5 4.8 - 6.5 %

Fermentables

Name Amount %
2-Row Brewers Malt 8 lbs 69.57
Caramel/Crystal Malt - 20L 1 lbs 8.7
Munich Malt 12 oz 6.52
Black (Patent) Malt 8 oz 4.35
Chocolate Malt 4 oz 2.17
Honey 1 lbs 8.7

Hops

Name Amount Time Use Form Alpha %
Target 0.5 oz 60 min Boil Pellet 11
Target 0.5 oz 30 min Boil Pellet 11
Hallertauer 0.5 oz 0 min Boil Pellet 4.8

Yeast

Name Lab Attenuation Temperature
SafAle English Ale (S-04) DCL/Fermentis 73% 59°F - 75.2°F

Mash

Step Temperature Time
Mash In 150°F 75 min

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