Brewhaus Porter

Classification: porter, all-grain

Source: Ron Downer, Brewhaus

Ingredients:

8 pounds, 2-row Klage malt
1 pound, crystal malt (90 Lovibond)
1 pound, dextrin malt
1/2 pound, chocolate malt
1/2 pound, black malt
1/2 teaspoon, gypsum
lactic acid to adjust mash water to pH 5.2
1-1/3 ounces, Northern Brewer hop pellets (8.5% pellets)
1/2 ounce, Fuggle hop pellets (3.7% alpha)
1 teaspoon, Irish Moss
1 teaspoon, gelatin finings
3/4 cup, corn sugar (priming)
Ale yeast (High Temp. Ale Yeast)

Procedure:

Mash grains in 11 quarts of mash water at 152 degrees for two hours, or until conversion is complete. Sparge with 170 degree water to collect 6 gallons. Bring wort to a boil and let boil for 15 minutes before adding the 1-1/3 ounces Northern Brewer hops. Boil for one hour. Add Irish moss. Boil 30 minutes. (1 hour, 45 minutes total boiling time). Cut heat, add aromatic hops and let rest for 15 minutes. Force cool wort to yeast pitching temperature. Transfer cooled wort to primary fermenter and pitch yeast starter. Fine with geletin when fermentation is complete. Bottle with 3/4 cup corn sugar boiled in one cup water.

Specifics:

O.G.: 1.050