I’m tellin’ ya, fellas. You’re gonna’ want more Cowbell Porter. Dark and deep like the Black Forests of Germany, Cowbell Porter taps into the earthy roots of this traditional brew style. The ‘Bell was brewed with six kinds of malt. This porter is the cock of the walk, baby!
You’re Gonna Want More…
Malts: crystal malt, chocolate malt, carapils malt, black patent, pale malt extract, munich extract
Yeast: Irish Ale
Other: Irish Moss
Questions? Ask the Brewer: Jon
“Fever abated, prescription filled. This is a steamy atypical porter. Not average, way above average. Must be the cowbell. Almost spicy, almost.”—Kris & Lori
“The cowbell does not ring like cowbell. It is mellow and a bit creamy. It is smooth with a light hops and overtone of maybe nutella of nutty chocolate? My favorite color by far. A little bite, but I don’t know if it is alkaline or acidic, but something. This is the first one I would drink with food. Maybe a burger with ketchup, lettuce, tomato, a little red onion, and definitely avocado! With extra crispy fries. Yes. This beer makes me hungry.”—Ben W.
This rendition based on the “Bell’s Porter” recipe available at What’s Brewin in Boulder, CO. Bell’s Porter is from the Kalamazoo Brewing company in Michigan.
Lots coffee and chocolate flavors
Makes 5 gallons
8 oz 75L Crystal malt
8 oz chocolate malt
8 oz carapils malt
4 oz black patent malt
6 ½ lbs Alexander’s pale malt syrup
1 lbs Alexander’s Munich syrup
10 HBU Centennial hops (HBU = ounces x alpha acid %)
1 tsp Irish Moss
Wyeast 1084 Irish Ale yeast or White Labs Irish Ale yeast
1. Heat 2 gallons to 165 deg F then remove from heat
2. steep grains in the hot water for 20 mins
3. sparge grains
4. put water back on the heat and bring to a boil
5. once boiling, remove from heat and add malt extracts
6. bring back to a boil and add Centennial hops
7. boil for 30 minutes and then add the Irish moss
8. boil for 15 more minutes
9. remove from heat and put in an ice bath for 30 min.
10. transfer to FERMENTOR
11. top off with cold water to 5 gallons (use spray hose to stir and aerate the wort)
12. when the wort has cooled to 70 deg F, add the yeast
13. ferment between 65 and 70 deg F