Walker's Caramello Porter

An attempt for a slightly sweet, caramel/chocolate porter.

Brewer:	Walker		Email:	-
Beer:	Walker's Caramello Porter		Style:	Brown Porter
Type:	Extract w/grain		Size:	5 gallons
Color:	71 HCU (~28 SRM)		Bitterness:	26 IBU
OG:	1.056		FG:	1.010
Alcohol:	6.0% v/v (4.7% w/w)
Water:	1 heaping tsp of gypsum added to distilled water.
Grain:	1 lb. American crystal 90L 4 oz. Belgian Special B 4 oz. American chocolate
Steep:	Grains are cracked, bagged (nylon) and steeped in 1 gallon of water @150°F for 30 minutes. Place the grain bags into a strainer and slowly rinse with 1 gallon water @170°F.
Boil:	60 minutes	SG 1.094	3 gallons
	2 lb. 12 oz. Amber dry malt extract 3 lb. 6 oz. Amber malt extract 5 oz. Brown sugar
	Timing of the boil starts after hot break happens. 1/4# of lactose added to give sweetness. 1 tsp Irish moss added in the last 15 minutes of boil. Hot wort is placed into bucket and 2 gallons of ice added to chill the wort rapidly. Let this sit for 20 minutes for cold break to settle. Use spigot to splash (aerate) into primary carboy and leave break behind. Pitch yeast into carboy and seal.
Hops:	2 oz. Cascade (6% AA, 45 min.) 0.5 oz. Tettnanger (4.2% AA, 15 min.)
Yeast:	12 g. Munton's dry ale yeast, rehydrated in 1 cup of 82°F water after adding ice to wort in bucket. (ie; let it sit for 20 minutes before pitching.) 10 minutes after rehydrating, placed one stir spoon's worth of wort into the yeast slurry. Bubbled like hell after 10 minutes. Airlock on carboy was bubbling after 1 hour.
Log:	Brewed: Sept 18, 2005 Ferment at 75@ until bubbling happens once every 90 seconds, then wait one more day. rack to secondary fermenter and let sit for at least three weeks.
Carbonation:	prime with 3/4 c corn sugar at bottling time.
Tasting:	yum yum yum... it's going to be hard to wait for this one. Porters are my favorite.

Recipe posted 09/14/05.