Dirty Water Brews Porter Square

**paulthenurse** · 05-21-2008, 11:09 AM

11 lbs of Marris Otter
.75 lb Chocolate Malt
.75 lb Crystal 120
.25 Black Patent
.25 Victory

1.75 ounces of Fuggles for 60 minutes.

Irish Moss if you remember it, I forget about half the time.

Single infusion mash at 153 degrees for 60 minutes. Mash in with 4.25 gallons of strike water. Sparge to collect a total volume of 6.25 gallons. Add 1.75 oz of Fuggles to the boil for 60 minutes, boil down to a finished volume of 5.25 gallons. Cool, aerate and pitch a 5 gram packet of Nottingham yeast. Expect a pretty vigorous fermentation, I ferment in a 6.5 gallon carboy, and it finishes fast. Leave it in the carboy for a week and then rack to secondary for an additional 2 weeks.

I sometimes add 2 cups of brewed espresso to the keg with this. It's a great combination.

fishops · 07-14-2008, 07:42 PM

I"m gonna give this a shot. We probably have the same LHBS, right outside porter square in cambridge!

**bigjohnmilford** · 07-15-2008, 12:23 PM

You won't be sorry if it even comes close to Paul's recipe. It's awesome.

**Melana** · 07-15-2008, 01:41 PM

I am looking forward to brewing this at Paul's house soon (i hope!)

**bluemoose** · 10-22-2011, 01:10 AM

PTN, Is this supposed to be a 7.3%? Yikes! it went into the keg today.

tarvisg · 10-23-2011, 07:16 PM

If I bottled this when would I add the coffee? Pre bottle?

**paulthenurse** · 10-27-2011, 10:54 AM

Blue, you got uber efficiency. It's not usually that big, I get around 6.5%.

Tarv, add the coffee to your bottling bucket with your priming sugar. I would slightly under dose on the sugar, it wants to be carbed like a stout.

PTN