Stout Heart Porter

My first attempt at my favorite winter warmer. Not bad, according
to those who have tested it.

Brewer:	VWNewt		Email:	-
Beer:	Stout Heart Porter		Style:	Robust Porter
Type:	Extract w/grain		Size:	5.0 gallons
Color:	202 HCU		Bitterness:	23 IBU
OG:	1.061		FG:	1.022
Alcohol:	5.1% v/v (4.0% w/w)
Water:	Good old Milwaukee area tap water - Lots of Iron!
Grain:	0.50 lb. American chocolate 1.00 lb. American black patent
Steep:	For the steep, I added all grains to a grain bag, and put this in 1.5 gallons of cold water. I then raised the temp to 160° , held it for 15 minutes, then removed the grain bag, and sparged with 1 pint of hot water, discarding the spent grain.
Boil:	60 minutes	SG 1.122	2.5 gallons
	6.6 lb. Dark malt extract 1.00 lb. Dark dry malt extract
	After the steep, I removed the tea from the heat and dissolved all malt extracts. I then continued heating the wort to boiling, and added hops as boiling commenced.
Hops:	1.00 oz. Cascade (6.1% AA, 60 min.) 0.50 oz. Fuggles (5.1% AA, 40 min.) 0.50 oz. Kent Goldings (5.6% AA, 40 min.) 0.50 oz. Fuggles (5.1% AA, 20 min.) 0.50 oz. Kent Goldings (5.6% AA, 5 min.)
Yeast:	I used Wyeast 1084 Irish Ale in a starter of 1/2 cup amber DME in 1 pint of water, boiled for 15 minutes. This was pitched as the yeast was hitting its highest activity.
Log:	I used a blow-off tube in a 5 gallon carboy for initial fermentation. After 2 days, I replaced the tube with an airlock. After 1 week, I transferred to the secondary fermenter, losing a gallon in the process. After one more week in the secondary it was ready for bottling.
Carbonation:	I wanted to try this with lower than normal carbonation, so for priming I used 5/6 cup amber DME boiled in one pint of water for 10 minutes, and added this to the bottling bucket, then siphoned in the beer. Next time, I will go with at least 1/4 DME cup per gallon of beer, and I recommend you do the same.
Tasting:	After one week, the carbonation was almost non-existant. After 2 weeks, there was some carbonation, but it still had a way to go. At 3 weeks, it seems like it continues to carbonate (the yeasty beasties are taking their time!!!). If poured directly to the bottom of the glass, there is a creamy head that develops, not quite as thick as Guinness, but of similar consistency. As I mentioned earlier, I will add more priming sugar next time, and I suggest you do the same. This has a sweet chocolatey taste that is abruptly swept away by the hop bitterness, leaving a pleasurably bittersweet aftertaste reminiscent of all of my favorite porters (Port Washington, Wisconsin Brewing, Tyranena, etc.). I will definitely try this one again.

Recipe posted 01/27/03.