Paul's Robust Porter
[Label to Come Later]
Type: All Grain; Amount: 5 gals.
GRAIN BILL:
- 8 lbs. of 2-row pale malt (all grains mashed 1 hr. @ 156 degrees)
- 1 lb. 20L Munich Malt
- .5 lb. 30L Crystal malt
- .5 lb. Chocolate malt
- .5 lb. Black Patent malt
- .25 lb. roasted barley (unmalted)
HOPS:
- 1 oz. Chinook hops (12,8 AAUs) boiled for 60 min.
- .5 oz. Cascade hops (4.4 AAUs) boiled for 30 min.
- .5 oz. Cascade hops boiled 5 min. finishing
OTHER SPECIFICATIONS:
- .5 tsp. Irish Moss added last 10 min. of boil
- Sparged with 4 gal. filtered water @ 170 degrees
- boiled down to 4.5 gal. added .5 gal. of brewer's water in fermenter
- Yeast = Wyeast #1040 Irish Ale yeast from 2.5 cup starter
- Pitching temp. 70 degrees
- 4 day primary fermentation at 60 degrees
- 17 day Secondary fermentation at 55 degrees
- Original Gravity = 1.060
- Terminal Gravity = 1.021
- Bottled April 4, 1996