Portly Porter-Stout II (Variant A)

This is the third version of this recipe. My earlier version of this
full-bodied, extremely smooth and extremely dark stout was perhaps my
best yet. I finished the last bottle of it this summer and at 2 years-
old it was at its premium flavor. This is a good beer after 3 to 4
weeks in the bottle, but outstanding if you can let it sit for 6
months to a year. A truly DARK stout, close to an Imperial stout.
The second batch (2nd version) was bottled about a week ago and it will be a while before it is ready for tasting.

Brewer:	Harry's Homebrew		Email:	hstearns@netonecom.net
Beer:	Portly Porter-Stout II (Variant A)		Style:	Robust Porter
Type:	Extract w/grain		Size:	6 gallons
Color:	223 HCU		Bitterness:	28 IBU
OG:	1.074		FG:	1.020
Alcohol:	7.0% v/v (5.5% w/w)
Water:	1 tsp. gypsum in boil. 1 tsp. Irish Moss last 15 min.
Grain:	1.09 lb. American chocolate 1.09 lb. American black patent
Steep:	Bring 2 gallons water to boil, remove from heat and add chocolate and black malts in grain bags, steep 45 minutes. Add hot water to make 3 gallons.
Boil:	60 minutes	SG 1.148	3 gallons
	1.09 lb. Light malt extract 2.19 lb. Brown sugar 3.61 lb. Dark malt extract 3.28 lb. Dark dry malt extract
	At end of boil pour over 5 lb. bag of ice in the fermenter, this brings the temperature down quickly.
Hops:	1.13 oz. Chinook (12% AA, 60 min.) 1.13 oz. Cascade (6% AA, 60 min.) 1.13 oz. Kent Goldings (6.2% AA, 5 min.)
Yeast:	Edme Dried Yeast 23 grams
Log:	Primary fermenter 12/08/01, strong fermentation (68°F) required the use of a blow-off airlock. Secondary on 12/10/01. Bottling bucket and bottled on 12/15/01
Carbonation:	4 oz. corn sugar and 4 oz. honey. Makes for a smoother-tasting beer.

Recipe posted 12/08/01.