Aussie Porter

A beautiful malty Porter.

Brewer:	Richard Borg		Email:	rbor5899@mail.usyd.edu
Beer:	Aussie Porter		Style:	Robust Porter
Type:	Partial mash		Size:	21 liters
Color:	86 HCU (~32 SRM)		Bitterness:	15 IBU
OG:	1.055		FG:	1.012
Alcohol:	5.5% v/v (4.4% w/w)
Water:	Nil. Good old Sydney water.
Grain:	1.50kg British pale 1.00kg German Munich 0.250kg Dextrine malt (Cara-Pils) 0.750kg British crystal 50-60L 0.250kg British chocolate 0.075kg British black patent 0.200kg Flaked barley
Mash:	80% efficiency
	Protein Rest @ 50°C - 20 mins @ 65°C - 80 mins @ 72°C - 5 mins
Boil:	80 minutes	SG 1.046	25 liters
	0.500kg Light dry malt extract
	Added 500gms DME prior to boiling Irish Moss last 20 mins of boil
Hops:	23.7g Tettnanger (5.2% AA, 60 min.) 14.1g Tettnanger (aroma)
Yeast:	Whitelabs English Ale.
Log:	Primary Fermentation 5 days. Secondary Fermentation 3 days. Then bottled.
Carbonation:	Bulked Prime using dextrose
Tasting:	Still Conditioning.

Recipe posted 06/22/02.