Flatirons porter

This my first porter, but I bring the experience of having brewed
three oatmeal stouts. My inspirations for this beer are the
fantastic Samuel Smith's Taddy Porter and Fuller's London Porter.

Brewer:	Christopher McMath		Email:	mcmath@colorado.edu
Beer:	Flatirons porter		Style:	Robust/British Porter
Type:	All grain		Size:	5 gallons
Color:	130 HCU (~42 SRM)		Bitterness:	36 IBU
OG:	1.056		FG:	1.015
Alcohol:	5.3% v/v (4.2% w/w)
Water:	Declorinate 10 gal of Boulder water, plus gypsum.
Grain:	5. lb. British pale 1 lb. Wheat malt 1 lb. British Munich 1 lb. American crystal 60L .5 lb. British chocolate .5 lb. British black patent 2 oz. Roasted barley .75 lb. Flaked barley .5 lb. toasted malt
Mash:	75% efficiency
	Step Infusion mash with rests at 122, 155, 170. Sparge with 5 gallons of 70 degree water.
Boil:	90 minutes	SG 1.047	6 gallons
	Add irish moss last 20 minutes.
Hops:	.75 oz. Fuggles (4.75% AA, 60 min.) .5 oz. Kent Goldings (5% AA, 60 min.) .25 oz. Fuggles (4.75% AA, 30 min.) .5 oz. Kent Goldings (5% AA, 30 min.) .5 oz. Kent Goldings (5% AA, 15 min.)
Yeast:	Wyeast #1968, special London, 1 qt starter pitched at high krausen.
Log:	Ferment for two weeks, then bottle with 1/2 cup corn sugar and age for 1 month.
Carbonation:	1/2 cup of dextrose as noted above to approximate the low carbonation level typical of english real ales. More carbonation makes these ales seem too acidic and hides both the hop and malt character.
Tasting:	This beer is really great. It is jet black with a nice burnt caramel character and also some chocolate. The hops are in the background but they are there. There is more bitterness from the black patent malt than the hops. The head retention is excellent. Very clean and smooth. Very full bodied. Great beer.

Recipe posted 10/24/97.