Black Mask Porter

Source: Bart Fortune
Recipe added: 11/18/99
Email: ffortune@foxinternet.net

This is a very drinkable dark beer - I thought my final gravity would have been near 1.015-1.018 but it went all the way to 1.010. It has a very fruity nose and sweet upfront taste followed by a toasty chocolate malty taste and noticeable hop bitterness all of this help cover up the alcoholic punch in this beer. This is a NorthWest style Porter abv 8.5% ibu's 50

Specifics

Recipe type: All Grain
Batch Size: 4 Gallons
Starting Gravity: 1.074
Finishing Gravity: 1.010
Time in Boil: 90 minutes
Primary Fermentation: 5 days glass carboy @ 68 degrees
Secondary Fermentation: 7 days glass carboy @ 68 degrees

Ingredients:

6.0 lbs. English Pale (3)
2.0 lbs. Munich Malt (4.5)
0.5 lbs. English Crystal (70-80)
6 ozs. Chocolate Malt (500)
3 ozs. Black Patent Malt (600)
20 ozs Canadien Clove Honey
1.375 ozs. Columbus Leaf Hops (15.3% aa)
1.500 ozs. Cascade Leaf Hops (5.2% aa)
Irish Moss
Wyeast American Ale 1056

Procedure:

Single Infusion Mash @ 153 degrees for 80 minutes with 13.5 qts. water. Mash out at 170 and sparge with 170 degree water. Boil for 90 minutes. Add 3/8 ozs. Columbus @ 90, 16 ozs. honey @ 60, 1/2 ozs. @ 30,(Irish Moss @20), 1/2 ozs. @ 15, 4 ozs. Honey @ 10, 3/4 ozs. Cascade @ 1, and Dry hop in secondary carboy with 3/4 ozs. Cascade. Carbonate with Honey. I used 10 ozs. Honey in 1 qt of water and boiled for 5-7 minutes then injected each bottle (after filled with beer) with 5 ml of Honey Water (Secure cap before foam overspill) - (or use preferred carbonation method)

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