Honey Porter

I was experimenting with malt/hop combinations trying to
duplicate the flavor of Samual Adams Honey Porter when I
put this receipe together. The end result is an easy drinking
beer that is closer in flavor to an Octoberfest than a Porter.

I've made several batches of this brew and they all came out the
same. Delicious!

Brewer:	David Richardson		Email:	rockn2bl@swbell.net
Beer:	Honey Porter		Style:	Robust Porter
Type:	Partial mash		Size:	5 gallons
Color:	62 HCU (~25 SRM)		Bitterness:	32 IBU
OG:	1.060		FG:	1.010
Alcohol:	6.4% v/v (5.0% w/w)
Water:	Boiled the water (all 8 gallons) for about 30 minutes and let it settle overnight.
Grain:	3.0 lb. British pale 8.0 oz. Wheat malt 9.0 oz. Roasted barley 9.0 oz. Flaked barley
Mash:	75% efficiency
	Mash in @ 122F for 30 minutes. Raise grist to 152F and maintain for an hour. Do not add the Roasted barley to the mash until about 15 minutes or so before the end of the mash period. Total mash time = 90 minutes (give or take). This varies since I don't rely on the clock as much as I rely on the results of an iodine test. The ph of the mash was about 5.2. Mash out @ 170F for 15 minutes, and sparge the wort using about 3 gallons of water.
Boil:	90 minutes	SG 1.043	7 gallons
	3.0 lb. Light malt extract 1 lb. 8 oz. Honey
	No other ingredients but it should be noted that I used a wort chiller to bring the temperture down as quickly as possible.
Hops:	1.0 oz. Northern Brewer (9.6% AA, 60 min.)
Yeast:	Wyeast #1028
Log:	Ferment @ room temp (65 - 70F) until the head falls. Rack into secondary and let it ferment out. This could take as long as two weeks.
Carbonation:	Bottle using 1 1/4 cups of dry malt to prime. Keep the bottles at room temperature for a week and then an additional 3 weeks or so at about 40F.
Tasting:	The flavor is smooth and lightly hopped with just a hint of honey.

Recipe posted 01/31/99.