Honey and Spice Porter

This one likes to age for a while (at least a month). Be sure to let it take its time.
If you open it too soon, it will still be tasty but also quite sweet.

Brewer:	Brandon Williams		Email:	premila@sprynet.com
Beer:	Honey and Spice Porter		Style:	Robust Porter
Type:	All grain		Size:	2.75 gallons
Color:	124 HCU (~41 SRM)		Bitterness:	29 IBU
OG:	1.062		FG:	1.018
Alcohol:	5.7% v/v (4.4% w/w)
Water:	I used filtered Boston Municipal tap water, with 2 TBS of standard water s added.
Grain:	3.83 lb. American 2-row 3.6 oz. American 10L 3.6 oz. American 20L 3.6 oz. American chocolate 3.6 oz. American black patent 3.6 oz. Roasted barley
Mash:	75% efficiency
	Used the Charlie P's multi-step mash method.
Boil:	60 minutes	SG 1.052	3.25 gallons
	0.90 lb. Honey, barley flower
	All of the following were added 15 minutes before the end of the boil: Fresh Ginger (about 2" sliced) Fresh Orange Zest (from 2 oranges) Cinnamon Stick (about 6")
Hops:	0.24 oz. Chinook (13.2% AA, 60 min.) 0.24 oz. Cascade (4.4% AA, 60 min.) 0.25 oz. Cascade (aroma)
Yeast:	EDME dry ale yeast pkt. I just pitch it straight into my fermentation bucket.
Log:	Brewed on 11/29/98. Single stage fermentation in a plastic bucket. Bottled 14 days later.
Carbonation:	2.0 volumes	Keg: 7.7 psi @ 42°F Corn Sugar: 1.74 oz. for 2.5 gallons @ 65°F
Tasting:	This one turned out a bit darker than I intended, but it is nicely dry and strongly spiced. My friends and I all like it a lot!! It's a really good base for an "Apple Pie" (spiced porter mixed with hard cider).

Recipe posted 01/31/99.