Po' Boy Porter

Brewer:	Bob Lowe		Email:	bobcat@ovis.net
Beer:	Po' Boy Porter		Style:	Robust Porter
Type:	Extract w/grain		Size:	5 gallons
Color:	177 HCU		Bitterness:	31 IBU
OG:	1.057		FG:	1.014
Alcohol:	5.6% v/v (4.4% w/w)
Water:	2.5 gallons of unsoftened tap water for boil 3 gallons of bottled spring water to top off fermenter.
Grain:	8 oz. American chocolate 1 lb. American black patent 1 lb. Dextrine malt (Cara-Pils)
Steep:	Put grains in bag and begin heating water. @ 120° rest for 15 min. then raise to 155° and rest for 30 min. Remove grains, mix extracts and bring to boil.
Boil:	60 minutes	SG 1.115	2.5 gallons
	3.3 lb. Dark malt extract John Bull 3 lb. Amber dry malt extract
	Place 2 in. Licorice stick in plastic bag and crush with hammar. Put in wort during last 30 min. Stir often to help disolve
Hops:	1.5 oz. Northern Brewer (8.5% AA, 60 min.) 1 oz. Tettnanger (4.5% AA, 15 min.)
Yeast:	Wyeast London Ale Pitchable tube. Yeast starter 12 hrs prior to cooking wort.
Log:	Two stage fermentation. When fermentation bubbles in airlock is once every 30 seconds, place in secondary fermenter. (typical-primary 3-4 days, secondary 13 days)
Carbonation:	.75 cups of corn sugar in two cups of water. Boil for 10 minutes.

Recipe posted 08/25/01.