Brew #48 - Honey-Chocolate Holiday Porter


11/5/2000      Honey-Chocolate Holiday Porter
  
   Category         :  Brown Porter             
   Method           :  Full Mash
   Starting Gravity :  1.061
   Ending Gravity   :  1.015
   Alcohol content  :  5.9%
   Recipe Makes     : 14.0 gallons
   Total Grain      : 30.00 lbs.
   Color (srm)      : 21.1
   Efficiency       :  75%
   Hop IBUs         : 23.2

Malts/Sugars:
 24.00	lb.	American Two-row         
  2.00	lb.	Belgian Wheat            
  0.50	lb.	British Chocolate        
  0.50	lb.	Belgian CaraVienne       
  3.00	lb.	Honey                    

Hops:
 2.00	oz.	L-Fuggles      	 5.5%	60 min
 1.00	oz.	L-Fuggles      	 5.5%	30 min
 1.00	oz.	L-Fuggles      	 5.5%	15 min

Boil temperature of water: 212F
Grain Starting Temperature: 68F
Desired Grain/Water Ratio: 1 quarts/pound
Strike Water:  7.50 gallons of water at 172F
First Mash Temperature: 154F

Notes:
YEAST:  Munton's Gold Dry Yeast (1 packet each fermentor)

GRAIN: Standard grind - all grains together. Dough-in
       to 172F water to target of 154F.   

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

SPARGE: Sparge with 170F water until target 14 gallons
       at 1.061 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 14 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.

FIRST ADDITION: Add 2.00 oz. Whole-Leaf Fuggles (5.5% AA) @ 60 min.

SECOND ADDITION: Add 1.00 oz. Whole-Leaf Fuggles (5.5% AA) @ 20 min.

THIRD ADDITION:  Add 1.00 oz. Whole-Leaf Fuggles (5.5% AA) @ 15 minutes

FOURTH 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 lb. of Wildflower Honey
          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.  Also,
          add about 1 cup of powdered bakers chocolate and again,
          stir well.
          
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, one packet of Munton's Gold Dry Yeast
       in each of the two fermentation vats.  Ferment @ ~70F.