Dakota Porter

This beer is dedicated first of all to my nephew, Dakota Wenz, who died at the age of three. He was a joy for us all. Who would have known I'd live in a state that bears his name? (Maybe I'll live in Georgia next, since I have a niece named Savannah!)

Secondly, this beer is dedicated to all those South Dakota Homebrewers (if you are one of them, let me know! So far I have only met 3 of them!) who have gotten through the coldest Winter on record (from Nov. '96-Jan. '97) with the warming power of a good Robust Porter.

GRAIN and EXTRACTS:

• 6 lbs. Briess Dark malt extract
• 3 lbs. 2-row malt
• 1 lb. 30 deg. L. Crystal malt
• 1 lb. Black Patent malt
• 1/2 lb. Chocolate malt
• 1/2 lb. Dextrine malt (Carapils)
• 1 lb. Flaked oats

• 2 oz. Northern Brewer hops (9.2 AAUs) boiled for 60 min.
• 1/2 oz. Cascade hops finishing (15 min.)
• 1/2 tsp. Irish moss (10 min.)

• Yeast = Ale yeast (my starter didn't start on time so the Wort sat for 24 hours without yeast! I resorted to a friend's yeast culture originally from dry yeast) plus the dregs of Irish Ale yeast from a previos bottle of Porter.
• Mashed grains at 150 deg. for 1 hour
• Sparged with 3.5 gals. 170 deg. water
• Pitching temp. 62 degrees
• 5 day primary fermentation at 60 degrees
• 10 day Secondary fermentation at 52 degrees
• added 1.25 gal. of brewer's water at bottling
• Original Gravity=1.072 (adjusted to 1.060 after addition of water)
• Terminal Gravity=1.0 ??
• Bottled on March 24, 1997