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prev next#13:  Portland Porter (Robust Porter)
Chris Swingley 
24-Feb-1994

Recipe (for 5 gallons final volume)

5.0	pounds		Malt Extract
3.0	pounds		Pale Malt
1.0	pounds		Crystal Malt, 80L
0.5	pounds		Chocolate Malt
2.0	ounces		Black Patent Malt
1.25	ounces		Northern Brewer pellet hops, % AA (60 minutes)
0.5	ounces		Cascade pellet hops, % AA (15 minutes)
0.5	ounces		Cascade pellet hops, % AA (1 minutes)

• Wyeast #1084 (Irish Ale Yeast), pitched at 74°F
• Starter: 1/2 gallon water, 11 oz DME, 1/4 t yeast nutrient, pitched at 80 F

Water

• Porland City Water
• 5.0 gallons  water treated with:
• • 2.0 grams Baking Soda.
  • 2.0 grams Gypsum.
  • 1.0 grams Table Salt.

Mash

• 5.0 quarts water @ 164°F, grist ratio of 1.2 quarts:pound @ 156°F (Held 60 minutes)

Sparge

• 2.0 gallons water @ 180°F, drain

Boil

• Boiled 6.0 gallons for 90 minutes to yield 5.0 gallons wort

Fermentation

• Primary: plastic, 6 days, 70°F, Added cold water to fill fermenter
• Secondary: glass, 9 days, 70°F

Packaging

• Bottled with 0.5 cups dextrose

Properties

Starting Gravity: 1.060	Final Gravity: 1.012
Original Extract: 14.7°plato	Apparent Extract: 3.07°plato
	Real Extract: 5.28°plato
Alcohol: 6.3% by volume	(4.9% by weight)
Apparent Attenuation: 79.2%	Mash Efficiency: 65%
Bitterness: 48 IBU	Color: 40 SRM
BU:SG: 0.80	BV: 1.86