Pat's Porter - All Grain

Brew Date; December 29, 1998

Batch Size; 5 US Gallons

Gravity
OG
 1.056
FG
 1.011
% ABV
 5.75%

Malt, Grains, Adjuncts
Amount
Variety, Origin
Degrees L
5.5 Lbs Pale Malt, Paul's 3°L
1 Lbs Scottish Organic Malt, Scotmalt 3°L
1/2 Lbs Flaked Barley, DWC 0°L
1/2 Lbs Crystal Malt, M&F 30°L
1/2 Lbs Tortified Wheat, M&F 0°L
1/2 Lbs Black Patent malt, Breiss 540°L
1/4 Lbs Chocolate Malt, Breiss 350°L

Hops (Estimated IBU = 46 )
Variety, Origin, Style
Ounces
Boil Time
% A
Chinook, Niagara, Pellets 1 Ounces 45 minutes 11.8 % Alpha

Yeast
Amount
Brand, Style
Date
1/2 cup slurry from yeast farm Wyeast 1056 Chico Ale 12-30-98

Additives and misc. Ingredients
Amount
Ingredients/Procedure
Boil
1/2 Lbs Light Brown Sugar, Wegmans brand 60 minutes

Procedure:
Add 3 gallons 138° F water to mash, temp = 122° F.
Mash pH = 5.2
Hold at 122° F for 30 minutes.
Raise mash temp to 150° F, hold for 2 hours.
Test for conversion with iodine.
Raise mash temp to 168° F, hold for 15 minutes.
Sparge with 5.5 gallons 170° F water to yield 6 gallons wort.
Boil for 60 minutes.
Hops addition at 45 minutes.
Chiller and Irish Moss in with 15 minutes left to boil.
Chill, aerate well and pitch yeast.
Primary in 6.5 gallon glass carboy for 9 days at 68° F.
Secondary in 5 gallon glass carboy for 7 days at 64° F.
Transfer to 5 gallon SS keg and seal with 35 psi.
Condition in fridge for 20 days at 38° F.
Force carbonate with 2 volumes CO2.

Comments:
This beer had a very nice head and smooth flavor.
This was my best tasting beer up to this point.
After another 2-3 weeks in the fridge it got even better tasting and smoother.
This will be on my brew list this fall.


Brew Page | Recipes | Brewing Bio | Hops Plants | Equipment | Beer Hunter | All Grain