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Old 04-04-2012, 02:28 AM   #1
Jul 2011
, Wa
Posts: 709
Liked 6 Times on 6 Posts

This is the first time I've felt compelled to submit one of my own recipes to the database, because it is FANTASTIC. It is an improvement on the first scratch porter I made with extract. I don't have the vocabulary to describe it to the T other than "HOLY S***!" Somewhat reminds me of Rasputin in terms of complexity. Granted, it took 4 months of bottle aging and 1 month primary to really shine brightly.

Batch size: 5.5 gallons
OG 1.058
FG: 1.017
SRM: 26.3
IBU: 39.3
ABV: 5.4%

9.5# pale 2-row
0.5# roasted malt
0.5# chocolate
0.5# crystal 60L
0.25# melanoiden malt
1.0 oz black patent

1 oz Magnum (10%) 60 min
0.5 oz Willamette (4.7%) 40 min
0.25 oz Willamette 20 min

Wyeast American Ale 1056 1L starter
1 tsp irish moss and gypsum
Primed with 5.25 oz corn sugar (strangely wasn't too much)

I know that the 40 minute addition sounds ridiculous, but I won't be changing a thing.

Mash at 158* for more body.

Half of the batch got 12oz of cold brew coffee and I wish I added twice that to the whole batch, but both are delicious! LET IT AGE! I made the mistake of drinking what was a still incredible brew during the last few months before realizing what it could become. Hope you like it!

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