Honey Porter

Classification: porter, honey porter, all-grain

Source: Bryan Schwab (SCHWAB_BRYAN@CCMAIL.ncsc.navy.mil), 10/26/95

3rd place Speciality Beer in the "1995 Santa Rosa Brewfest", Fort Walton Beach Fl.

Ingredients:

2 lbs Aroma Malt
5 lbs. British Pale
5 lbs. Vienna
2 cups Cara-Pils 40L
1 2/3 cups Chocolate Malt
1 tbsp. gypsum
8 oz. Malto-Dextrin
2 oz. Hallertaur Hops (Boil- 3.9% AAU)
2 oz. Brewers Gold (Finish- 8.9% AAU)
6 lbs. Honey
AMERICAN WYEAST 1056

Procedure:

Single Infusion Mash, with treated water stablized at 150 degrees for 1 hour. Mash out at 168 degrees. Sparge, SLOWLY, collect 6 gallons of wort. Bring to boil. Boil wort, and Malto-Dextrin. Every 15 minutes, add Hallertaur hops, for 1 hour, last 15 minutes,add honey,and all of the Brewers Gold hops. Cool wort to 75-90 degrees. Airate wort add Wyeast.

Specifics:

OG: 1064
Primary: 7 days @ 70 degrees
Secondary: 8 days @ 70 degrees