Da Porter

Brewer:	Londoman		Email:	-
Beer:	Da Porter		Style:	Robust Porter
Type:	Extract w/grain		Size:	5 gallons
Color:	86 HCU (~32 SRM)		Bitterness:	26 IBU
OG:	1.079		FG:	1.016
Alcohol:	8.2% v/v (6.4% w/w)
Grain:	1 lb. German Munich 1. lb. American victory 1 lb. American crystal 60L .25 lb. British chocolate .5 lb. Carafa
Steep:	steep all grains 1.5 hrs at 140 degrees then drain
Boil:	60 minutes	SG 1.199	2 gallons
	6 lb. Amber dry malt extract 1 lb. Corn sugar 1 lb. Dark dry malt extract
	1/2 tsp gypsum 1/2 tsp burton water salts 1 tsp of black pepper 4 oz malto dextrine 1 tsp irish moss
Hops:	1 oz. Perle (8% AA, 60 min.) 1 oz. Tettnanger (4.5% AA, 60 min.) 1 oz. UK Northdown (8.5% AA, 60 min.) 1 oz. (45 min.) 1 oz. Kent Goldings (5% AA, 45 min.) .5 oz. Tettnanger (4.5% AA, 30 min.) .5 oz. Tettnanger (4.5% AA, 15 min.)
Yeast:	Wyeast 1275 Thames Valley- made starter the night before
Tasting:	2 weeks in the bottle dark as ink,great frothy head,deep carmel notes hops are noticable but not overpowering. At this young age it's more a robust American Porter than traditional because the hops are more forward than they are in traditional English versions. With 8.2% ABV it should age nicely. This is the first time using the Thames Valley yeast strain which likely contributes to it have a drier finish with the malt profile being less accentuated.

Recipe posted 12/20/12.