P'p'p'porter

My partial Mash version of the famous St. Chuck's Porter all grain recipie

Brewer:	Ben Schy		Email:	bens@thepoint.net
Beer:	P'p'p'porter		Style:	Robust Porter
Type:	Partial mash		Size:	5 gallons
Color:	92 HCU (~33 SRM)		Bitterness:	26 IBU
OG:	1.055		FG:	1.015
Alcohol:	5.2% v/v (4.1% w/w)
Grain:	2 lb. American 2-row .5 lb. Belgian biscuit .75 lb. American crystal 60L .5 lb. Belgian Special B .75 lb. American chocolate .75 lb. Flaked barley
Mash:	60% efficiency
	Heated 6 qt water to 170, dough in settled around 154. Mashed for 1 hour and sparged with 6 qt 170F water.
Boil:	60 minutes	SG 1.042	6.5 gallons
	3.75 lb. Light dry malt extract
Hops:	.5 oz. Centennial (10.5% AA, 60 min.) 1 oz. Willamette (5% AA, 10 min.)
Yeast:	Wyeast 1728 Scottish ale from a starter
Log:	Ended up with SG of 1.053 at 82F. Primary went quickly at around 71F. Lowered temp to 68 after 1 day.
Carbonation:	Keg and force carb.

Recipe posted 07/19/01.