Honey Pot Porter

My second attempt at an all-grain honey porter. The high attenuation of the yeast strain (WLP007, 80%+ in some cases) and the fermentability of the honey are offset by a higher mash temperature (156*F) and the grain bill (which contains 10% aromatic malt and 9% chocolate malt).

Brewer:	Matthew R.		Email:	mathstew@gmail.com
Beer:	Honey Pot Porter		Style:	Brown Porter
Type:	All grain		Size:	5.5 gallons
Color:	60 HCU (~25 SRM)		Bitterness:	33 IBU
OG:	1.054		FG:	1.010
Alcohol:	5.7% v/v (4.4% w/w)
Water:	Reverse osmosis water. Add 1 tablespoon 5.2 mash buffer at beginning of mash. Add 1 tsp calcium carbonate and 1/4 tsp iodine free table salt to the boil.
Grain:	5.82 lb. British pale 1.35 lb. American Munich .9 lb. Belgian aromatic .8 lb. American chocolate .27 lb. Flaked wheat
Mash:	82% efficiency
	Single infusion mash: 75 minutes at 156*F. Infuse with boiling water for a ten minute mashout at 168*F.
Boil:	60 minutes	SG 1.039	7.5 gallons
	.6 lb. Honey
	1 wirfloc tab added at 15 minutes before knockout, 1/2 tsp wyeast yeast nutrient added at 5 minutes before the end of he boil, and 0.6 lbs honey added at flameout.
Hops:	1 oz. Kent Goldings (5% AA, 60 min.) .5 oz. Willamette (5% AA, 60 min.) .5 oz. Willamette (5% AA, 15 min.)
Yeast:	WLP007 (dry English ale yeast). Starter (as per Mr. Malty): 1 liter starter on stirplate.
Log:	Maintain wort temperature of 68*F throughout fermentation. Drop temp to 35*F for 2 days before transfer to keg.
Carbonation:	Force carb to about 2.3 volumes and serve with Thanksgiving dinner.
Tasting:	(unbrewed)

Recipe posted 10/04/10.