Black Bear Porter

Started out as Sam Smith clone.

Brewer:	Jon Glommen		Email:	coffee_plant@yahoo.com
Beer:	Black Bear Porter		Style:	Robust Porter
Type:	Extract w/grain		Size:	5 gallons
Color:	126 HCU (~41 SRM)		Bitterness:	46 IBU
OG:	1.083		FG:	1.026
Alcohol:	7.4% v/v (5.8% w/w)
Water:	Tap water
Grain:	.5 lb. British crystal 70-80L .5 lb. British black patent
Steep:	Steep grains while heating to boil
Boil:	minutes	SG 1.069	6 gallons
	1.5 lb. Dark malt extract 3.5 lb. Light dry malt extract 3.5 lb. Dark dry malt extract .5 lb. Cane sugar .25 lb. Corn sugar
	Irish moss in last 20 minutes 1 lb. Malto dextrin to add body
Hops:	1 oz. Chinook (12% AA, 60 min.) 1 oz. Kent Goldings (5% AA, 30 min.) 1 oz. Fuggles (aroma)
Yeast:	White labs "English Ale" yeast
Log:	Ferment for two weeks at 68 degrees, ambiant. Carboy rose to 78 degrees during vigorous ferment. Secondary for two weeks at 68 degrees.
Carbonation:	2.0 volumes in keg
Tasting:	Too much ester from high ferment temperature. Otherwise, lots of body and nice roasty flavor.

Recipe posted 12/04/01.