Mokey Porter

This is a deliciously rich, smooth, slightly smokey, roasty porter/stout hybrid. I'll have to finish up the rest of the batch before it starts getting too hot. Kansas summers and robust porters are conducive to heat exhaustion.

Brewer:	Marc Rehfuss		Email:	myr3838@ksu.edu
Beer:	Mokey Porter		Style:	Robust Porter
Type:	Partial mash		Size:	5 gallons
Color:	123 HCU (~40 SRM)		Bitterness:	48 IBU
OG:	1.064		FG:	1.016
Alcohol:	6.3% v/v (4.9% w/w)
Water:	1 tsp gypsum added to the mini mash, 1 tsp added to sparge water.
Grain:	1 lb. Rauchmalt 1 lb. British amber .5 lb. DWC Carapils 1 lb. Beeston's Dark Crystal 1 lb. British chocolate 2 oz. Roasted barley
Mash:	62% efficiency
	Although the rauchmalt was the only base grain used, I mashed the grains (including speciality grains) at ~154 degrees to convert the amber malt. Since I worried that the rauchmalt wouldn't have the enzymatic power to convert the amber malt, I added 1/4 tsp of amylase enzyme. After 60 min. conversion was checked w/ Iodine, then I sparged.
Boil:	60 minutes	SG 1.092	3.5 gallons
	5 lb. Munton's extra light DME
Hops:	1 oz. Perle (7.6% AA, 60 min.) .5 oz. Perle (7.6% AA, 30 min.) 2 oz. Hallertauer Hersbrucker (6.5% AA, 15 min.) 1 oz. Hallertauer Hersbrucker (6.5% AA, 5 min.) .5 oz. Perle (aroma) 1 oz. Hallertauer Hersbrucker (aroma)
Yeast:	I pitched this onto a White Labs Aussie Ale yeast cake in the primary from an Amber Ale I previously brewed. I had a lag time of 45 minutes!
Log:	Primary fermentation at 66 degrees for one week in glass. Secondary fermentation was 2 weeks at ~60 degrees.
Carbonation:	2/3 cup glucose boiled in 10 oz. water for 10 minutes, added to priming bucket, siphoned on top to ensure even mixing.
Tasting:	I opted for the use of a full pound of Beestons chocolate and left out the black patent (I don't like BP much) and used Beestons roasted barley instead. This gave the beer a stout-like quality, but with the chocolate notes of a porter. After more than a month in the bottle the head formation and retention is excellent. Its color is almost black and resembles Anchor Porter in appearance. This brew is rich and tasty. The smokiness from the rauchmalt contributes to the overall flavor without being overpowering-- The only thing I would change is using maybe 1/2 pound of 90L crystal instead of a full pound, and adding 1/2 pound of biscuit malt 'cause I love it. The amber malt really added a mellow malt flavor-- I'm definitely going to have to experiment with this grain again. If I added a few more ounces of roasted barley this would be a full blown stout. Anyway, a great brew!

Recipe posted 04/01/01.