Enskede gårds porter

Brewer:	Torsten Hannerfeldt		Email:	torsten.hannerfeldt@seab.se
Beer:	Enskede gårds porter		Style:	Robust Porter
Type:	All grain		Size:	30 liters
Color:	85 HCU (~31 SRM)		Bitterness:	27 IBU
OG:	1.058		FG:	1.020
Alcohol:	4.9% v/v (3.9% w/w)
Water:	See 40°C rest below.
Grain:	6.2kg British pale 0.5kg British crystal 70-80L 0.3kg British Carastan light 0.3kg British chocolate 0.2kg British black patent
Mash:	75% efficiency
	Mash in 10 liters of cold water with all malt. Add heat to 40°C and rest for 30 minutes. Check pH, if below 5.2 then add CaCO3 to ph > 5.2. After 30 minutes, add 9 liters of boiling water to raise temperature to 63°C, also add heat if necessary. Rest for 20 minutes. Increase temperature to 72°C and rest for 40 minutes. Mash out at 75°C.
Boil:	90 minutes	SG 1.044	40 liters
	Add irish moss 15 minutes before end of boil.
Hops:	25g Northern Brewer (8.5% AA, 60 min.) 15g Kent Goldings (5% AA, 20 min.) 15g Fuggles (4.75% AA, 20 min.) 10g Kent Goldings (5% AA, 5 min.) 15g Fuggles (4.75% AA, 0 min.)
Yeast:	British ale Brewer´s choise #1098. 1.5 liter of starter.
Log:	Ferment at 20°C for 7 days. Transfer to secondary fermenter and let rest for 14 days. Add 3 dl of wort at SG 1050 and bottle. Keep at roomtemperature for a week to produce CO2 then store cold.

Recipe posted 05/17/98.