Hatchling Porter

This is a rather simple recipe and method for an exquisite beer. Some procedures are specific for my needs, such as the water: this is what works well with the hard well-water I have. Generally, I do not bother with the secondary fermentation, but I do let the bottles sit awhile: this is strong enough beer that it will improve over a few months aging. U.K.-sourced malt extracts and hop pellets are recommended. Note that the recipe is for six gallons, so a 6.5-gallon carboy and use of a blow-off tube are recommended for primary.

Brewer:	Adam Bigham		Email:	vcfgb@hotmail.com
Beer:	Hatchling Porter		Style:	Brown Porter
Type:	Extract w/grain		Size:	6 gallons
Color:	71 HCU (~28 SRM)		Bitterness:	28 IBU
OG:	1.054		FG:	1.015
Alcohol:	5.0% v/v (3.9% w/w)
Water:	2.5 gallons steep/boil water is from the well or tap. 3 gallons bottled Spring water + 1 gallon Distilled water + 1/8 tsp. Refined Sea Salt -four gallons- are chilled and added to carboy before the hot wort.
Grain:	0.75 lb. American crystal 90L 0.5 lb. British Caramalt 0.625 lb. British chocolate
Steep:	Steep crushed malt in large muslin bag in 2.5 gallons water that is about 155° F for 30-40 minutes, stirring occasionally as temperature is monitored.
Boil:	80 minutes	SG 1.129	2.5 gallons
	4 lb. 6 oz. Light malt extract syrup 3 lb. Light dry malt extract
	Let boil five minutes before initial kettle hop addition. At end of boil, remove from heat, add aroma hops and allow to steep several minutes before adding the wort to the water in the fermenter.
Hops:	1 oz. Fuggles (5% AA, 75 min.) 0.5 oz. Phoenix (10% AA, 75 min.) 1 oz. Phoenix (10% AA, 30 min.) 0.5 oz. Fuggles (aroma)
Yeast:	Essex Ale Yeast, WLP022. Remove pitchable vial from refrigerator to room temperature a few hours before brewing, per instructions. Consider using two vials or making a "starter".
Log:	Primary ferment with ambient temperature about 65°F for two weeks; or, primary for one week, then secondary for 2-3 weeks.
Carbonation:	Batch prime with 3/4 cup corn sugar or 3/4 cup turbinado sugar. If necessary, pre-boiled water may be added at this time to top up to six gallons. Bottles should be stored in a dark place for at least three weeks before refrigerating or drinking.

Recipe posted 08/29/05.