North By Northwest Porter

This is a twist on a Pacific Northwest porter recipe using American Northwest hops, but using Irish Ale yeast.

Brewer:	St. Arnold		Email:	-
Beer:	North By Northwest Porter		Style:	Robust Porter
Type:	All grain		Size:	6 gallons
Color:	111 HCU (~38 SRM)		Bitterness:	39 IBU
OG:	1.056		FG:	1.017
Alcohol:	5.0% v/v (4.0% w/w)
Water:	Right from the tap!
Grain:	4 lb. American 2-row 5 lb. British pale 1 lb. British black patent 1 lb. Flaked barley 4 oz. British chocolate
Mash:	83% efficiency
	Single step infusion mash - 155° for 60 min. Mash out at 168° Batch sparge at 170° to collect 7 gal.
Boil:	60 minutes	SG 1.048	7 gallons
	Bring wort to boil and start hop schedule. Add Irish Moss with 15 min. to go.
Hops:	.25 oz. Cascade (8.1% AA, 60 min.) 1 oz. Willamette (6.1% AA, 60 min.) .5 oz. Cascade (8.1% AA, 30 min.) .5 oz. Cascade (8.1% AA, 15 min.) 1 oz. Cascade (aroma)
Yeast:	White Labs WLP004 Pitchable Tube bumped up to a 1 pint starter. Pitched at 75° after aerating well. Started getting activity in airlock about 3 hours after pitching
Log:	Primary ferment at 65° for 5 days, rack to secondary. Secondary ferment at 65° for 7 days. Bottle.
Carbonation:	2.2 volumes	Corn Sugar: 4.22 oz. for 6 gallons @ 66°F
Tasting:	I was surprised at the lack of harshness from all the black patent malt. It's quite smooth with a good hop bite and aroma. It's a bit on the sweet side due to the lower attenuation of the WLP004 yeast. Next time I'll mash at 150° to get a more fermentable wort or use a higher attenuating yeast. But still a really tasty porter.

Recipe posted 11/25/02.