Dextrinous Porter

Classification: porter, all-grain

Source: Peter Klausler (pmk@bedlam.cray.com) Issue #177, 6/16/89

My mash temp was too high, as I misjudged the quantity of strike liquor and the mash spent a lot of time in the 160-170 degree range before I brought it down to 154 degrees. Conversion was good (1.048 for 5 gallons), but now after fermentation slowed to 1 bubble every 2 minutes, the gravity is 1.024. I suspect there's nothing I can do to turn this sweet porter into the dry porter I intended so my question is, "Is there some style I can claim to have intended in the first place?" I guess I need some level of plausible brewability.

Ingredients:

8 pounds, Munton & Fison 2-row pale malt
1-1/2 pounds, crystal malt
1/4 pound, chocolate malt
1/4 pound, black patent malt
1/2 pound, flaked barley
1 ounce, Willamette hops (boil)
1/2 ounce, Cascade hops (boil)
1/2 ounce, Cascade hops (finish)
yeast

Procedure:

Mash grains. Add boiling hops and boil 90 minutes. Dry hop with 1/2 ounce Cascade.

Specifics:

O.G.: 1.048
F.G.: 1.024