6 malt brown porter

This makes a great winter pint for everyday consumption. The maple syrup added makes a great sweetness addition to the roasty malts.

Brewer:	Young Buck Brewing		Email:	ybbcales@hotmail.com
Beer:	6 malt brown porter		Style:	Brown Porter
Type:	All grain		Size:	5 gallons
Color:	33 HCU (~16 SRM)		Bitterness:	26 IBU
OG:	1.053		FG:	1.010
Alcohol:	5.5% v/v (4.3% w/w)
Water:	1 oz. gypsum boiled for 10 minutes
Grain:	5 lb. American 2-row 1 lb. Wheat malt 2 lb. American Munich .5 lb. American crystal 120L 0 lb. 2 oz. American chocolate 1 oz. American black patent
Mash:	75% efficiency
	grist mashed in 3 gallons for 1 hour at 152F. Sparged to yield 6 gallons.
Boil:	60 minutes	SG 1.044	6 gallons
	1 lb. Maple syrup
	No irish moss. Maple syrup added boiled for 10 minutes of end of the boil
Hops:	1 oz. Cluster (7% AA, 60 min.) 1 oz. Willamette (aroma)
Yeast:	White Labs American Ale
Log:	Brewed on February 1, 2001. Fermented for 5 days at 65F. Racked and conditioned 5 days more with gelatin finings.
Carbonation:	Bottle conditioned with 1/2 cup priming sugar. Condtioned for 2 weeks at 65F.
Tasting:	Great porter. Not as dark as a robust porter, but with enough chocolate and black malt to provide some roastiness. Great dark malt aroma with some light bitterness on the back of the tongue. Residual sweetness in finish. Great winter porter. Even those who don't like dark beers loved it.

Recipe posted 03/16/01.