10 lbs. American 2-row
1 lbs. American Chocolate Malt
1 lbs. Weyermann Caramel 45°L
4 oz. American Black Patent
2 oz. Roasted Barley
8 oz. Malto Dextrin boiled 15 min.
1 oz. Northern Brewer (Whole, 6 %AA) boiled 60 min.
.5 oz. Perle (Whole, 6 %AA) boiled 60 min.
1 teaspoons Yeast Nutrient @ 10 min
1 teaspoons Irish Moss @ 10 min
Yeast : Danstar 3767 Nottingham
inspired by Edwort's robust porter from Homebrewtalk.com
Mash at 150* for 60 min.
(Preheated tun, mashed in 4 gal at 165)
Add malto dextrin in last 15 minutes of boil.
Cooled the whole pot by recirculation to 140 then into the carboy.
Ferment for 3 weeks, crash and keg.
Milled with a pasta crusher, ran through twice @#6, mashed in and hit 154*, added a little cold water to bring it down to 151 for 1 hour.
OG = 1.060 and 5.75 gal
Aged for 5 months before competition. Bottled with the BMBF. Notes from competition to follow.