bear tracks porter

Brewer:	matt wilson		Email:	mwilson@bvea.net
Beer:	bear tracks porter		Style:	Robust Porter
Type:	Extract w/grain		Size:	5.0 gallons
Color:	136 HCU (~43 SRM)		Bitterness:	37 IBU
OG:	1.057		FG:	1.010
Alcohol:	6.1% v/v (4.8% w/w)
Water:	Good quality well water from 7000' elevation southwest wyoming.
Grain:	1 lb. 0 oz. Roasted barley
Steep:	Crush barley and steep in nylon bag with 3 TBS starbucks morning lift in 3 Gallons cold water bring to 170 hold 30 minutes. Remove grain.
Boil:	60 minutes	SG 1.082	3.5 gallons
	3 lb. Light malt extract 4 lb. Dark malt extract 5 oz. Corn sugar
	Add 1 tsp Irish Moss @ 45 minutes. Fine with gelatin 3 days before bottling
Hops:	2 oz. Cascade (6% AA, 60 min.) .5 oz. Tettnanger (4.5% AA, 60 min.) 1 oz. Saaz (aroma) .5 oz. Tettnanger (aroma)
Yeast:	Used Danstar Windsor Ale yeast rehydrated but not started.
Log:	Brewed 12/31 secondary fermenter 1/5 glass bottled 1/18 all fermentation @ 65 degrees Condition in bottle 2 weeks
Carbonation:	5 oz corn sugar for bottling
Tasting:	Not too heavy, maltiness without chocolate, hops strong without being overpowering. Some commercial porters are almost a stout in flavor with overpowering licorice or chocolate tones. I wanted a smooth, flavorful porter that wouldn't have to condition for several months before it smoothed out and had good hoppiness without becoming out of balance with the malt. This has a fairly bitter finish that contrasts well with roast. Nice thick creamy head atop a deep black color. The head lasts the whole pint. A liquid yeast would probably improve this beer, but this is a wonderful porter.

Recipe posted 02/16/03.