Porter Wagner?

Brewer:	Londoman		Email:	mlondo@healthierchoice.com
Beer:	Porter Wagner?		Style:	Robust Porter
Type:	Extract w/grain		Size:	5 gallons
Color:	147 HCU (~46 SRM)		Bitterness:	27 IBU
OG:	1.068		FG:	1.014
Alcohol:	7.0% v/v (5.5% w/w)
Water:	Decanted Bartlett,IL tap water, 1/2 tsp of gypsum, 1/2 tsp burton water salts to boil
Grain:	3 oz. American chocolate 3 oz. American black patent 8 oz. British chocolate 3 oz. British black patent 4 oz. Rolled oats
Steep:	approx 45 min to 1 hr steep over medium heat to 160 degree F I roasted rolled oats in the oven to golden brown approx 3 weeks before brewing, then let them sit in the freezer to "mellow". According to "Radical Brewing"by Randy Mosher, roasted unmalted oats impart off flavor notes if they aren't allowed to mellow after roasting.
Boil:	60 minutes	SG 1.170	2 gallons
	4 lb. Light dry malt extract 3 lb. Dark dry malt extract 4 oz. Molasses
	8 oz malto dextrine to boil, 1 tsp Irish moss, 2 inches of Italian licorice stick,1/4 tsp black pepper
Hops:	1 oz. Northern Brewer (8.5% AA, 60 min.) 1 oz. Kent Goldings (5% AA, 45 min.) 1 oz. Tettnanger (4.5% AA, 45 min.) 1 oz. Kent Goldings (5% AA, 30 min.)
Yeast:	Wyeast 1028 London Ale
Log:	one week in primary SG 1.016 when transfered to secondary
Tasting:	very complex, inky black with spicy notes maybe close to a stout, probably representative of original stout porters the precursor of stout as distinct style. I'll report back after it conditions in bottle a few weeks

Recipe posted 10/22/09.