Klamath King Porter

A fine porter to keep you warm on cold winter evenings.
Named for the Klamath Basin in Oregon where we do indeed have real winters.

Brewer:	Greg		Email:	bufford1234@yahoo.com
Beer:	Klamath King Porter		Style:	Robust Porter
Type:	Extract w/grain		Size:	5.5 gallons
Color:	100 HCU (~35 SRM)		Bitterness:	30 IBU
OG:	1.065		FG:	1.017
Alcohol:	6.2% v/v (4.9% w/w)
Water:	We have fairly hard water here so I used tap water for the boil and topped it off with 3 gal. of bottled water in the primary.
Grain:	1 lb. American crystal 60L 8 oz. American chocolate 8 oz. American black patent
Steep:	Crush grain and soak in 2 gal. of 155° water for 30 min. Sparge with 1 gal. of 160° water into boil pot. I've stopped using bags and feel like I get better use of the grains.
Boil:	60 minutes	SG 1.119	3 gallons
	7 lb. Light malt extract 1 lb. Amber dry malt extract 4 oz. Honey 8 oz. Molasses
	Bring wort to a boil and remove from heat. Add liquid and dry extract, molasses and honey. Add hops per schedule after heat break. I'm using loose leaf hops without bags. 1 tsp. of Irish Moss @ 15 min. 1 tsp. of Yeast Nutrient @ 15 min.
Hops:	1 oz. Northern Brewer (8.5% AA, 60 min.) 1 oz. Northern Brewer (8.5% AA, 45 min.) .5 oz. Kent Goldings (5% AA, 15 min.)
Yeast:	Wyeast #1028 London Ale.
Log:	One week in the primary and one more week in the secondary both kept in the mid 60's.
Carbonation:	For consistant carbonation I used Coopers Carb Drops and am happy with the results.
Tasting:	After a month in the bottle this brew has a great dark head and fantastic flavor. I think this is one I'll end up brewing again and again and again.....

Recipe posted 02/19/06.