St. Chuck's Porter

Recipe copied from Gambrinus' Mug. Adjusted up to 10-gallon batch, with a few minor mods to fit my system.

Brewer:	Ben Schy		Email:	benschy@gmail.com
Beer:	St. Chuck's Porter		Style:	Robust Porter
Type:	All grain		Size:	12 gallons
Color:	90 HCU (~33 SRM)		Bitterness:	14 IBU
OG:	1.055		FG:	1.015
Alcohol:	5.1% v/v (4.0% w/w)
Water:	Fivestar 5.2 and crushed campden tablets in all brewing water.
Grain:	15 lb. American 2-row 1 lb. Belgian biscuit 1.5 lb. American crystal 60L 1 lb. Belgian Special B 1.5 lb. British chocolate 1.5 lb. Flaked barley
Mash:	85% efficiency
	Mash in with 1.25 qt/lb at 152F and recirc for 1 hour. Raise to 170F for 10 minutes and sparge to collect 12 gallons.
Boil:	60 minutes	SG 1.048	13.5 gallons
	Rehydrated irish moss 15 minutes before the end of the boil.
Hops:	.75 oz. Centennial (10.5% AA, 60 min.) 1.5 oz. Willamette (5% AA, 10 min.)
Yeast:	Wyeast 1728 from an active 750ml starter.

Recipe posted 01/20/05.