Robusto portero

This recipe is loosely based around the black widow porter in Brewing Classic Styles by Jamil Zainasheff and John Palmer. I did some weird stuff because of space and equipment limitations.

Brewer:	Tony		Email:	tonyhaas21@hotmail.com
Beer:	Robusto portero		Style:	Robust Porter
Type:	Partial mash		Size:	6 gallons
Color:	105 HCU (~36 SRM)		Bitterness:	33 IBU
OG:	1.070		FG:	1.015
Alcohol:	7.1% v/v (5.6% w/w)
Water:	I started out with 2 gal of distilled water to which i added 1 pound light DME and 1 tablespoon gypsum. I added the DME to convert the Munich as it will not do it itself.
Grain:	1 lb. American Munich .75 lb. American chocolate .5 lb. British black patent 1 lb. American crystal 40L
Mash:	70% efficiency
	I put all the grains in a muslin grain bag for ease of use. Did my best to keep the temp between 150° and 155° for 65 minutes. went up to 170° for 5 min. then sparged the grains with 1 gal of water around 170°.
Boil:	65 mins minutes	SG 1.140	3 gallons
	6 lb. 6 oz. Light malt extract 2 lb. 8 oz. Light dry malt extract
	as the boil was only 3gal i used only 2.5 LBS DME and the and the product of the mini mash. This gave me a boil gravity of around 1.060 which was a bit low. But I think will give me around 38 IBUs The Spreadsheet doesn't really allow for this type of procedure. I also added Irish moss last 10 mins.
Hops:	2 oz. Kent Goldings (5% AA, 60 min.) 1 oz. Fuggles (4.75% AA, 30 min.) 1 oz. Kent Goldings (aroma)
Yeast:	I used a big yeast cake of WLP001 that I had.
Log:	brewed it yesterday 11/22/2008.
Carbonation:	probably use corn sugar. no room for a keg.
Tasting:	cant wait to try it!

Recipe posted 11/23/08.