Layered Porter

Goal: Develop a brown ale with layered flavors of biscuit, caramel sweetness and chocolate notes all balanced by a touch of hops. A little wheat for mouthfeel and head retnetion.

Brewer:	DJL		Email:	-
Beer:	Layered Porter		Style:	Brown Porter
Type:	All grain		Size:	5.5 gallons
Color:	84 HCU (~31 SRM)		Bitterness:	22 IBU
OG:	1.042		FG:	1.010
Alcohol:	4.2% v/v (3.3% w/w)
Water:	Good ole tap water, chlorinated and unfiltered. Had some unusual ecoli readings last quarter, smells at time like sulfur. I forgot to pick up water at the store!
Grain:	6 lb. British pale 11 oz. Belgian aromatic 1 lb. Belgian biscuit 13 oz. American crystal 40L 6 oz. American crystal 60L 1 lb. American chocolate 8 oz. Flaked wheat
Mash:	62% efficiency
	Mashed in 5 gallon cooler system. Bath Sparge. Added 3.5 gallons of 160 degree water to all grains. Stabilized at 152 degrees. Held for thirty minutes, drained to brew pot. Second batch added at 160 degrees. Stabilized at 155. Held ten minutes, drained to brew pot.
Boil:	60 minutes	SG 1.033	7 gallons
	Irish moss added with 15 min hops. Vigorous boil, kettle partially covered.
Hops:	1 oz. Fuggles (4.8% AA, 60 min.) .25 oz. Fuggles (4.8% AA, 15 min.) .25 oz. Fuggles (aroma)
Yeast:	Wyeast 1098 British Ale Yeast activator packet. Was going to pitch two, but one smelled of sulfur. It went in the trash. Pitched at 74 degrees. Aerated by shaking and stirring ~5min.
Log:	Brewed on 24JAN10.
Tasting:	pre-pitch taste was less sweet and more hoppy than expected. perhaps the aroma hop addition was a bad decision. We shall see!

Recipe posted 01/24/10.