Brew #16 - Proud Papa Porter


3/22/98      Proud Papa Porter

   Category         :  Robust Porter            
   Method           :  Full Mash
   Starting Gravity :  1.062
   Ending Gravity   :  1.015
   Alcohol content  :  6.0%
   Recipe Makes     : 12.0 gallons
   Total Grain      : 26.75 lbs.
   Color (srm)      : 79.9
   Efficiency       :  75%
   Hop IBUs         : 35.6

Malts/Sugars:
  2.00	lb.	DWC Munich Malt (7L)        
 21.00	lb.	American 2-Row           
  1.50	lb.	American Chocolate (450L)     
  0.50	lb.	DWC Black Patent  (600L)       
  1.00	lb.	American Crystal 80L     
  0.75	lb.	Molasses (Mild Unsulph)  

Hops:
 2.25	oz.	Kent Goldings  	 6.7%	60 min
 2.25	oz.	Kent Goldings  	 6.7%	20 min

Boil temperature of water: 212F
Grain Starting Temperature: 60F
Desired Grain/Water Ratio: 1 quarts/pound
Strike Water:  6.69 gallons of water at 174F
First Mash Temperature: 154F

Notes:
YEAST: Wyeast 1024 (London Ale - rich & minerally)
       Make a 1/2 gallon starter w/Light DME to be
       ready for pitching on Sunday evening. Smack
       the pack at mid-day Thursday.
       
GRAIN: Standard grind - all grains together. Dough-in
       to 174F water to target of 154F.   

MASH: Single infusion mash - 152 to 154 F. for 1 hour.

SPARGE: Sparge with 170F water until target 12 gallons
       at 1.060 is reached.  Retain extra to add in later
       to compensate for boil off.
       
BOIL: Begin boiling after the first 2 gallons of wort is
     collected.  Continue until 12 gallons is reached.
     Once total is at the boil (in about 30 minutes) begin
     timing 60 minute boil.  Total boil time should be about
     90 minutes.  Add GYPSUM to the wort prior to first 
     addition of hops.
     
FIRST ADDITION: Add 2.25 oz. EKG (6.7% AAU) @ 60 minutes

SECOND ADDITION: Add 2.25 oz. EKG (6.7% AAU) @ 20 minutes

THIRD ADDITION:  Add 1 tsp. Irish Moss @ 15 minutes

CHILLER:  Put the immersion chiller into the boil kettle
          at 15 minutes for sanitization.
          
END OF BOIL:  Turn off the heat.  Add 3/4 lb. (12 oz.) of
          "Grandma's" Brand MILD UNSULPHURED MOLASSES at
          this time.  Stir it well making sure it's all melted.
          Adding it at this time may help to retain its flavor
          instead of boiling it off by adding it earler.
          
CHILL:  As quickly as possible down to pitching temperature.
        Pull the chiller out when done.  Cover the kettle and
        allow it to sit undisturbed for 1/2 hour to an hour.
        
RACK:  Rack the cooled wort into two 7 gallon fermentation buckets.

PITCH:  Pitch the yeast, dividing the 1/2 gallon equally between
       the two fermentation vats.  Ferment @ ~70F.

This brew is named "Proud Papa Porter" because it was created
for the birth of Daril-Randy's baby boy - "Li'l Daril" 
It was bottled on the day he was born.