Ken's Christmas Porter

2 1/2 TBsp of orange zest added with the specialty grains, steeped just until boiling. I also added at bottling 3/4 tsp of ground cinnamon, and 1/4 tsp of William Sonoma Orange Oil, boiled with the priming sugar until it no longer smelled sharp or harsh, then added to the bottling bucket. Tasted it and tastes wonderful...my first Porter.

Brewer:	Ken Jenkins		Email:	KJenkinsAF@aol.com
URL:	http://www.geocities.com/KJenkinsAF
Beer:	Ken's Christmas Porter		Style:	Robust Porter
Type:	Extract w/grain		Size:	5.5 gallons
Color:	198 HCU		Bitterness:	11 IBU
OG:	1.055		FG:	1.005
Alcohol:	6.5% v/v (5.1% w/w)
Water:	1 tsp Gypsum at startup. I use the Big Berky, British Berkfeld water purifier for all water.
Grain:	1.28 lb. British crystal 50-60L 1.28 lb. British black patent
Steep:	Crystal Malt added until just before the boil
Boil:	60 minutes	SG 1.202	1.5 gallons
	4.22 lb. Dark malt extract 2.56 lb. Dark dry malt extract
	Malto Dextrine added with DME, 2 1/2 TBsp of orange zest with the steeping grains (and removed with the steeping grains) If you leave the orange zest in it smells just like a juice plant, (burnt oranges) 1/2 tsp Irish moss last 15 min of boil.
Hops:	2.02 oz. Cascade (6% AA, 60 min.) .75 oz. Fuggles (4.5% AA, 15 min.)
Yeast:	Munton and Fison's Dry Ale Yeast with slurry started the night before.
Log:	Brewed election day November 7th, at a mean temp of 67°, racked to secondary on November 20th, Bottled the 29th, should be drinkable by Christmas.
Carbonation:	3/4 Cup of Corn Sugar for priming
Tasting:	Nice touch of cinnamon, not overpowering at all. Orange is nice and cleansing, in preparation for next drink. ahhhhhhhhhhhh.

Recipe posted 12/02/00.