Litch's Hoppy Holiday Porter

I was shooting for a traditional porter with a bit more hops than usually found in such a beer. Here in Portland's microbrews I noticed a trend to make almost black IPAs. I loved the richness of the porter with more of a hoppy bite.

Brewer:	Rod Litchfield		Email:	-
Beer:	Litch's Hoppy Holiday Porter		Style:	Robust Porter
Type:	All grain		Size:	5.75 gallons
Color:	65 HCU (~26 SRM)		Bitterness:	66 IBU
OG:	1.060		FG:	1.018
Alcohol:	5.5% v/v (4.3% w/w)
Water:	Good old Portland Water with 2 teaspoons of Gypsum
Grain:	9 lb. 8 oz. American 2-row 1 lb. American Munich 8 oz. American crystal 90L 8 oz. American chocolate 4 oz. American black patent
Mash:	82% efficiency
	Mashed for 90 minutes at 154 degrees. Raised mach temp to 168 for sparging.
Boil:	90 minutes	SG 1.053	6.5 gallons
	1 oz. Irish Moss 1 oz. Gypsum
	1 teaspoon of Irish Moss last 15 minutes of the boil.
Hops:	.75 oz. Chinook (14% AA, 60 min.) .5 oz. Chinook (14% AA, 30 min.) .5 oz. Northern Brewer (9% AA, 30 min.) .75 oz. Northern Brewer (9% AA, 15 min.)
Yeast:	White Labs Irish Ale Yeast
Log:	Fermenation tempuratures were in the mid 60s. I use the laundary room to keep the carboy. When my wife does landuary it increases the temp a little.
Carbonation:	2 days at 25 psi then reduce to 6-9 psi for dispensing
Tasting:	The results for this beer were very good. The beer aged well, infact only just finished it a couple of weeks ago (almost a year old). The best pint was the last. I'm going to brew another batch for this Christmas and the only change anticipated is increasing the amount of hops a bit to get the IBUs up to the low 70s. You will enjoy this brew.

Recipe posted 11/24/11.