"winter warmer" porter

This is a porter only for those brave at heart. Some procedures used
create unbelievably complex malt-carmel flavors and it has just the
right ammount of bitterness.

Brewer:	Kevin Ball		Email:	brewguy@rocketmail.com
Beer:	"winter warmer" porter		Style:	PORTER
Type:	All grain		Size:	5 gallons
Color:	127 HCU (~41 SRM)		Bitterness:	27 IBU
OG:	1.072		FG:	1.020
Alcohol:	6.7% v/v (5.3% w/w)
Grain:	10 lb. 0 oz. British mild 2 lb. 0 oz. American crystal 60L 1 lb. 0 oz. British chocolate 0 lb. 4 oz. Rolled oats
Mash:	75% efficiency
	I used an infusion mash. I mashed in at 135F for 5 min and raised the tempurature to 158F and removed from heat. After the 2 hour saccarification I mashed out at 165F for five minutes. Sparge with 4gal. water at 168F for my total volume of 7-7.5 gallons of wort. The first runnings of the sparge after recirculation I reduced on the stove in a sauce pot from 2qt to 2 cups. This carmelizes alot of the sugars and helps increase the carmel flavors in the finished product.
Boil:	120 minutes	SG 1.051	7 gallons
Hops:	1 oz. Cascade (5.8% AA, 60 min.) 1 oz. Cascade (5.8% AA, 15 min.) .5 oz. Cascade (aroma)
Yeast:	I used the Wyeast strain commonly known as "LondonIII", sorry I don't know the number right off hand!
Log:	I fermented at or near as possible to 64-66F to minimize the ester production. It went primary for ten strong days, and secondary two rather vigorous days and settled out and aged for one and a half weeks at the same temperature.
Carbonation:	I force carbonated under 25psi for two days shaking vigorously 4 times daily. After two days I backed the pressure down to 15psi and let rest for two more days. I pushed with 4-6psi. (differs for elevation)
Tasting:	BODY!!!, this porter has lots of it!!!, and it is suprisingly well balanced! Carmel notes are apparent throughout and it finished with a slight floral hop flavor and a looooong malty finish! Cheers.

Recipe posted 11/07/97.