Honey Pot Porter

My second attempt at an all-grain honey porter. The high attenuation of the yeast strain (Notty, 80%+ in some cases) and the fermentability of the honey are offset by a somewhat-higher mash temperature (153*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:	25 IBU
OG:	1.059		FG:	1.010
Alcohol:	6.3% v/v (5.0% w/w)
Water:	Water made up of roughly 90% "hard" tap water and 10% Brita pitcher filtered tap water. Added 1 tablespoon 5.2 mash buffer at beginning of mash. Add 1/4 tsp calcium carbonate to the boil.
Grain:	5.82 lb. Great Western 2-Row 1.35 lb. American Munich .9 lb. Belgian aromatic .8 lb. American chocolate .27 lb. Flaked wheat
Mash:	90% efficiency
	Single infusion mash: 60 minutes at 153*F. Infuse with boiling water for a ten minute mashout at 168*F.
Boil:	60 minutes	SG 1.043	7.5 gallons
	10.5 oz. Honey
	3/4 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 (5.9% AA, 53 min.) .5 oz. Willamette5 (4.8% AA, 15 min.)
Yeast:	1 pkg Nottingham, rehydrated as per instructions.
Log:	Maintain wort temperature of 70*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 to your loved ones.
Tasting:	stay tuned...

Recipe posted 11/03/10.