 |
 |
 |
 |
 |
 |
 |
Ice Storm Porter
This was my first attempt at an all-grain brew. I didn't get near the amount of extract that I planned on. I was shooting for 3 gallons, but the OG after the boil was low already 1.042, that I didn't add any water.
| Brewer: | Scott | Email: | sseibel@esiral.com | |||||
| Beer: | Ice Storm Porter | Style: | Robust Porter | |||||
| Type: | All grain | Size: | 2.25 gallons | |||||
| Color: |
|
Bitterness: | 54 IBU | |||||
| OG: | 1.042 | FG: | 1.012 | |||||
| Alcohol: | 3.9% v/v (3.0% w/w) | |||||||
| Water: | 1 Tb. water crystals. | |||||||
| Grain: | 4 lb. American 2-row .5 lb. American black patent .5 lb. Flaked oats |
|||||||
| Mash: | 53% efficiency | |||||||
| 0.5 lb oatmeal at 127° for 30 minutes in 0.5 qt. water. Add 4 lb American 2-row and 0.5 lb black patent and 4.5 qt. water. Hold at 158° for 30 min. Sparge with 2 gal. water. |
||||||||
| Boil: | 60 minutes | SG 1.034 | 2.75 gallons | |||||
| Steeped 0.5 lb of chocolate malt before boil. Add 4 oz. bakers chocolate and hops at beginning of boil. Add 1 tsp. Irish Moss at 50 min. mark. |
||||||||
| Hops: | 1 oz. Cascade (6.2% AA, 60 min.) | |||||||
| Yeast: | American Ale Yeast - Wyeast 1036 | |||||||
| Log: | Began brew on 31 Nov. 2002. Started at 70° but sat 1 week @ 50° because of ice storm. Bottled on 14 Nov. 2002. | |||||||
| Carbonation: | Added 1/3 c. corn sugar. | |||||||
Recipe posted 12/16/02.
