- 8 pounds 4 3/4 ounces Weyermann Pilsner malt
- 4 pounds Weyermann Vienna malt
- 4 pounds Weyermann Munich malt
- 1 pound Dark Munich malt
- 3/4 pound Caramel 80
- 3/4 pound Caramel 120
- 3/4 pound Black Patent
- 3/4 pound Chocolate malt
hop:
- 2 ounces Perle 60 minutes (whole hops)
- 1/2 ounce Mt. Hood 15 minutes (pellet hops)
- 1/2 ounce Mt. Hood dry (pellet hops)
yeast:
- White Labs San Francisco Lager Yeast (yeast cake from Earthy)
comments:
A continental Porter nearing Imperial Stout strength. Most complex malt bill I have ever used. A recipe from MoreBeer altered slightly.
ambient outdoor temperature: 21 degrees Fahrenheit
ambient basement temperature: 52 degrees Fahrenheit
mash notes:
- (1:20 PM) mash start @ 150 degrees Fahrenheit
- (1:50 PM) @ 152 degrees Fahrenheit
- (2:20 PM) @ 150 degrees Fahrenheit
- (2:50 PM) @ 150 degrees Fahrenheit
- (approx 3:30 PM) first and only sparge @ 15.5 Brix (estimating about an 8% beer)
boil notes:
- (4:05 PM) boil start
- (5:10 PM) boil end
brew date: 1/9/2010
secondary date: 1/31/2010 (22 days in primary)
bottle date: 4/11/2010 (70 days in secondary)
first bottle opened: to be determined
notes:
- minty, roasty, and chocolately flavors mingle at bottling time ... a good brew is anticipated after a few months in the bottle.
- a dark brew enjoyed as the Summer sun sets one July evening
