Portly Porter-Stout II

My earlier version of this full-bodied, extremely smooth and
extremely dark stout was perhaps my best yet. I finished the last
bottle of it this summer and at 2 years-old it was at its premium
flavor. This is a good beer after 3 to 4 weeks in the bottle, but
outstanding if you can let it sit for 6 months to a year. A truly
DARK stout, close to an Imperial stout.

Brewer:	Harry's Homebrew		Email:	hstearns3@carolina.rr.com
Beer:	Portly Porter-Stout II		Style:	Robust Porter
Type:	Extract w/grain		Size:	5.5 gallons
Color:	223 HCU		Bitterness:	20 IBU
OG:	1.078		FG:	1.020
Alcohol:	7.5% v/v (5.9% w/w)
Water:	Use Knox unflavored gelatin to fine in secondary.
Grain:	1 lb. American chocolate 1 lb. American black patent
Steep:	Bring 2 gallons water to boil, remove from heat and add chocolate and black malts in grain bags, steep 45 minutes. Add hot water to make 3 gallons.
Boil:	60 minutes	SG 1.143	3 gallons
	1 lb. Light malt extract 2 lb. Brown sugar 3.3 lb. Dark malt extract 3 lb. Dark dry malt extract 8 oz. Chocolate chips
	Add 1/2 Lb. of semi-sweet chocolate chips during boil. At end of boil pour over 5 lb. bag of ice in the fermenter, this brings the temperature down quickly.
Hops:	1 oz. Chinook (12% AA, 60 min.) 1 oz. Kent Goldings (5% AA, 5 min.)
Yeast:	Edme Dried Yeast 11.5 grams
Carbonation:	5 oz. corn sugar and 5 oz. brown sugar. Makes for a smoother-tasting beer.

Recipe posted 07/19/08.