Black Smoke Arkansas

Brewer:	John Albert		Email:	-
Beer:	Black Smoke Arkansas		Style:	Robust Porter
Type:	All grain		Size:	5.5 gallons
Color:	90 HCU (~33 SRM)		Bitterness:	27 IBU
OG:	1.057		FG:	1.014
Alcohol:	5.5% v/v (4.3% w/w)
Grain:	6 lb. British pale 2 lb. Smoked 6 oz. British brown 1 lb. American crystal 20L 5 oz. British chocolate 5 oz. British black patent 1 lb. TF&S British crystal 55-65L
Mash:	76% efficiency
	90 minutes @ 155°F. Mash-in to conversion: Add 11 quarts of 170°F water to the 11 lbs of grain to achieve a conversion temperature of 155°F. Rest at 155°F for 90 minutes. Add 6 quarts of boiling water to achieve a mash-out temperature of 168°F. Vorlauf, and then lauter with enough 170°F water to obtain 6.5 gallons of wort.
Boil:	60 minutes	SG 1.045	7 gallons
	2.5 oz. Dark (blackstrap) Molasses
Hops:	1 oz. US Kent Goldings (4.9% AA, 60 min.) .5 oz. Pacifica Jade (13.7% AA, 10 min.)
Yeast:	Wyeast #1028 London Ale
Log:	Ferment at 70°F to completion.
Carbonation:	Force-carbonate to 3 volumes of CO2.

Recipe posted 09/11/11.