Grand Slam Porter

Pete's Grand Slam Beer - so good, it's like hitting a homerun.

Brewer:	Peter Siegel		Email:	unkpeter@yahoo.com
Beer:	Grand Slam Porter		Style:	Brown Porter
Type:	Extract w/grain		Size:	5.0 gallons
Color:	66 HCU (~27 SRM)		Bitterness:	12 IBU
OG:	1.050		FG:	1.012
Alcohol:	4.9% v/v (3.8% w/w)
Grain:	8 oz. American crystal 60L 4 oz. American chocolate 4 oz. American black patent
Steep:	pour 2 gallons of water into pot and steep grains, in bag, until water reaches 160-170 degrees
Boil:	60 minutes	SG 1.124	2.0 gallons
	6 lb. 6 oz. Amber malt extract
	After removing grains, allow water to boil. Add malt extract and Cluster Hops. Boil for 55 minutes and add Willamette Hops. Boil additional 5 minutes for 60 minute total boil.
Hops:	1 oz. Cluster (7% AA, 60 min.) .5 oz. Willamette (aroma)
Yeast:	dry yeast- Nottingham, 11 grams.
Log:	Poured 1 gallon cold water into sanitized fermenter and added beer. Topped off with cold water until 5 gallons in fermenter. Added dry yeast by sprinkling on top of beer 15 minutes after pouring into fermenter stirring twice with sanitized spoon. 2 weeks in primary fermenter only. Bottled with 5 oz priming sugar (boiled in 2 cups water for 5 minutes).
Carbonation:	5 week carbonation in bottles
Tasting:	I originally intended for this to be a Robust Porter but came out more like a Brown porter next time I'd have 6 oz each of American Chocolate and American Black Patent use California Common liquid yeast instead of dry yeast and add 2 lbs dark spray malt I'd keep everything else the same otherwise. The original recipe tasted great, so it can be used with terrific results.

Recipe posted 10/02/03.