Porter

grain:
- 20 pounds Muntons Maris Otter Pale Ale malt
- 1 pound chocolate malt
- 1 pound crystal 60 malt
- 1/2 pound black patent malt

hop:
- 1 3/4 ounces whole leaf Nugget (60 minutes)
- 1 1/2 ounces whole leaf Nugget (40 minutes)
- 1 ounce whole leaf Willamette (20 minutes)
- 1 ounce whole leaf Willamette (half in keg and half in secondary for bottling)

yeast:
- White Labs California V

comments:
This is John Palmer's "Port O Palmer" from his excellent book "How to Brew". The book was my first brew book and I still reference it more than any other. I took Palmer's recipe and cranked it up for a 10 gallon batch. I messed up on the second hop addition. It should have been Willamette.

mash notes:
- (12:30 PM) 148 - 150 degrees
- ( 1:00 PM) 148 degrees
- ( 1:45 PM) sparge water added ... added ice to bring the temperature back to about 170
- ( 2:00 PM) first sparge at 17.5 Brix
- ( 2:45 PM) second sparge at 12.5 Brix

boil notes:
- no water added to kettle
- ( 3:30 PM) boil start
- ( 3:36 PM) approximate time of apparent hot break
- ( 4:38 PM) flame out

notes:
- next day with fermenation well under way. Not a particularly strong fermentation but I believe everything is fine. Temperature at about 66 degrees.

- roasty with persistant hop flavor on tap ... quite good.

- update from tap: ease off the flavor hops next time ... can confuse.