American Porter

I haven't made this one yet. It's an experimental recipe I'm tinkering with. I'm tyring to replicate a typical 19th Century American porter with this recipe. If anyone tries this before I do let me know how it turns out!

Brewer:	Bill Cain, Jr.		Email:	wcain@ccrtc.com
Beer:	American Porter		Style:	Brown Porter
Type:	All grain		Size:	5.50 gallons
Color:	38 HCU (~18 SRM)		Bitterness:	54 IBU
OG:	1.054		FG:	1.014
Alcohol:	5.2% v/v (4.1% w/w)
Water:	Pre-boiled Greencastle, IN tap water with 5 tsp. of yeast nutrient added.
Grain:	9.00 lb. American 2-row 1.00 lb. British brown 4.00 oz. American black patent
Mash:	75% efficiency
	Use 10 quarts of strike water. Bring this to 165-170F and add grains. Adjust temperature to 155F. Hold there for 90 minutes. Mash out at 170-175F for 10 minutes. Sparge with 3 gallons of 180-190F water.
Boil:	90 minutes	SG 1.046	6.50 gallons
	8.00 oz. Molasses
	Add 1/2 tsp. Irish moss 1 hour into the boil.
Hops:	1.00 oz. Cluster (7% AA, 60 min.) 1.00 oz. Willamette (5% AA, 60 min.)
Yeast:	Wyeast #1056 American Ale yeast or Wyeast #1098 British Ale yeast. Possibly White Labs WLP810 San Francisco Lager or WLP008 East Coast Ale yeast.
Log:	1 week in glass primary. 2 weeks in glass secondary with .50 oz. of Willamette pellets for dry hopping. Bottle and store in refrigerator for at least 4 weeks.
Carbonation:	2.0 volumes	Corn Sugar: 2.71 oz. for 5.00 gallons @ 60°F

Recipe posted 01/12/01.