Primary Porter

Brewer:	Kathryn and Larry Moss		Email:	uniqueart@nwinfo.net
Beer:	Primary Porter		Style:	Porter
Type:	All grain		Size:	5.5 gallons
Color:	67 HCU (~27 SRM)		Bitterness:	41 IBU
OG:	1.054		FG:	1.014
Alcohol:	5.1% v/v (4.0% w/w)
Water:	Moxee,WA well water (pH=7.7, 100 ppm Ca)
Grain:	8 lb. British pale 4 oz. Dextrine malt (Cara-Pils) 3 oz. Belgian Special B (112L) 8 oz. British crystal (56L) 12 oz. Karafa (choc malt/400L) 4 oz. Flaked barley
Mash:	80% efficiency
	Single step infusion at 155 degrees F with 1.5 qts water per pound grain (4 gals). Sparge at 168 degrees F at 2 gals water per pound grain (5.5 gals).
Boil:	60 minutes	SG 1.039	7.5 gallons
	Add 1/4 tsp Irish moss at 45 min into boil.
Hops:	0.5 oz. Northern Brewer (6.9% AA, 60 min.) 0.5 oz. Willamette (4.5% AA, 60 min.) 0.5 oz. Tettnanger (4.6% AA, 30 min.) 0.5 oz. Willamette (4.5% AA, 30 min.) 0.5 oz. Kent Goldings (5% AA, 15 min.) 0.5 oz. Perle (8% AA, 15 min.) 1.0 oz. Cascade (aroma)
Yeast:	Wyeast Special London #1968
Log:	Ferment at 74 degrees F.
Carbonation:	Keg 2.5 gals. Bottle 2.5 gals prime with 1/3 cup corn sugar.

Recipe posted 06/15/97.