Paul's Robust Porter

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)

• 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

• .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