Recipe Type: All Grain
Yeast: WYeast 1028
Yeast Starter: pitched onto Porter I cake
Batch Size (Gallons): 5
Original Gravity: 1.051
Final Gravity: 1.012
IBU: 28.7
Boiling Time (Minutes): 60
Color: 23 SRM
Primary Fermentation (# of Days & Temp): 7 days @ 70*F
Additional Fermentation: 21 days in bottle
Secondary Fermentation (# of Days & Temp): 14 days @ 70*F

Malts

• 5.25 Lbs Pale Malt (2-row)
• 2.25 Lbs Munich Malt
• .5 Lbs Aromatic Malt
• .5 Lbs Biscuit Malt
• .5 Lbs Caramunich Malt
• .5 Lbs Chocolate Malt

Total: 9.50 Lbs

Mash: 120 Minutes at 148-152 *F
Sparge: 10 Minutes at 170*F, add 1/8 teaspoon Acid Blend to sparge water

Add 1/2 tbsp Gypsum to boil. Whirfloc Tablet at 15 minutes.

Hops

• .5 oz U.K. Challenger (8% A/A) 60 Minutes
• .75 oz Willamette (5.1% A/A) 15 Minutes
• 1.0 oz Willamette (5.1% A/A) 5 Minutes

UPDATE!

Finished at 1.011 bottled with honey, tasted great.