DISORDER PORTER

Brewer:	LACOSTE		Email:	-
Beer:	DISORDER PORTER		Style:	Robust Porter
Type:	Partial mash		Size:	5 gallons
Color:	178 HCU		Bitterness:	16 IBU
OG:	1.091		FG:	1.031
Alcohol:	7.8% v/v (6.1% w/w)
Water:	Kentwood Spring water
Grain:	1 lb. American crystal 40L 1 lb. American chocolate 0.25 lb. American black patent 0.63 lb. Roasted barley 0.5 lb. Flaked barley
Mash:	75% efficiency
	1.75gal 155* 30min steep, removed grain bag, sparged with 2quarts 170* slow wash in strainer over 5mins period. Added extract, brought to boil, slight boil over. added more extract and mashed another 2quarts.
Boil:	60 minutes	SG 1.152	3 gallons
	6.6 lb. Light malt extract 3 lb. Light dry malt extract
	1oz Amarillo & 0.5oz Willamette added at 60min(+0) / 8oz Malto-dextrin added at 20mins(+40) in, 2mins before flame out installed wort chiller, chilled 17mins.
Hops:	1 oz. Amarillo (9.3% AA, 60 min.) .5 oz. Willamette (5% AA, 60 min.)
Yeast:	Dry, Danstar, Nottingham Ale. Rehydrated in 3/4cup spring water, boiled 15mins, chilled in frig to 90deg, removed from frig. Added a table spoon at a time of cooled 80* wort to equalize temp of rehydrated yeast until it was 5degrees from that of the wort before pitching
Log:	Brew Oct 14, Ferment 17days @ 69*, Racked / Bottled on Halloween night, bottle condition 10days, good carb.
Carbonation:	added 6oz Priming sugar to 1cup water, boiled 10mins, chilled in fridge to 100*. transfered beer from primary fermenter into carboy to adequately mix sugar. Immediately bottled; yield 24/22oz bottles. Good Carb after 10days. Refrigerated bottles to dormant yeast.
Tasting:	Rich chocolate and roasted, hop still prevalent but only back of palate. More alcohol than desired leading to a mask of the malt flavors. Getting better with age. Will ferment at cooler temps next batch. Overall pleased and favorable review.

Recipe posted 11/18/11.