BlackEye Porter

This is my third variation on Black Butte Porter- I wanted to notch the roastiness down a bit, but keep the overall body so I used a bit less of the black malt and a bit more of the victory and crystal. Maltodextrin adds nice mouth feel.

Brewer:	Tim Livingston		Email:	catntim@yahoo.com
Beer:	BlackEye Porter		Style:	Brown Porter
Type:	Extract w/grain		Size:	5 gallons
Color:	70 HCU (~27 SRM)		Bitterness:	39 IBU
OG:	1.057		FG:	1.014
Alcohol:	5.5% v/v (4.3% w/w)
Water:	Microfiltered, ozonated, reverse osmosis water from market water machine.
Grain:	6 oz. American victory 25 L 8 oz. American crystal 50 L 6 oz. American chocolate 350 L 4 oz. British black patent 525 L 6 oz. Honey Malt 25L
Steep:	Steep grains in grain bag for 40 min. Start with 162 deg. water. Maintain 150-152 for 40 minutes. I used 1 gallon water.
Boil:	60 minutes	SG 1.087	3.25 gallons
	7.0 lb. Light malt extract 8 oz. maltodextrin
	Irish moss at 45 minutes. Maltodextrine (8 oz) right after bittering hops at about the first 2-3 minutes of the boil.
Hops:	1.5 oz. Northern Brewer (8.5% AA, 60 min.) 1 oz. Cascade (6% AA, 15 min.) 1 oz. Tettnanger (aroma)
Yeast:	Wyeast 1056 -American Ale SMACK PACK- smack and let warm up for 2-3 hours. I had fermentation within 6 hours. I love this yeast.
Log:	This batch brewed 5/6/07 - Wow! The fast start with the Wyeast Smack Pack and primary fermantation only took 6 days. Kept it at 68-70 deg. I let it "rest" in the basement(55 deg) for 2 days, to settle out most suspended proteins, then kegged and forced carbonated.
Carbonation:	Force Carbonate in Corny keg 16 lbs pressure at 40 deg. in kegerator for 5 days. Or standard corn sugar for bottling.
Tasting:	My other versions have been very well recieved. Much like Black Butte, but not the same. Better to some! This one should be, as explained, less roasted and more mid range toasty. *First taste- awesome- sort of a "summer porter"-not heavy, just a nice balance of malt and hops. Cutting the Super dark grains and increasing the medium roast grains did the trick.This one I will do again!*

Recipe posted 05/08/07.