femme fatale porter

Brewer:	Chris Reynolds		Email:	saepis@yahoo.com
Beer:	femme fatale porter		Style:	Robust Porter
Type:	Extract w/grain		Size:	5 gallons
Color:	98 HCU (~35 SRM)		Bitterness:	15 IBU
OG:	1.074		FG:	1.018
Alcohol:	7.2% v/v (5.6% w/w)
Water:	100% pure rochester tap
Grain:	1 lb. British pale 2 lb. British crystal 50-60L .33 lb. British chocolate .33 lb. British black patent .25 lb. Flaked barley 2 lb. Wheat malt
Steep:	steeped all grains @ 125*F for 30 min, then raised to 155*F for 30min
Boil:	75 minutes	SG 1.123	3 gallons
	3.89 lb. Light malt extract 1.5 lb. Amber malt extract
	10 round tbs cocoa powder @ start of boil 1 tsp irish moss @ 15 prior to end of boil
Hops:	1 oz. Kent Goldings (5% AA, 60 min.) 1 oz. Kent Goldings (5% AA, 15 min.) .5 oz. Hallertauer (aroma)
Yeast:	white labs english ale yeast
Log:	brewed 1/2/03, primary ferment x4days @70*F, secondary ferment x4days, bottled 1/10/03 with addition of 4oz raspberry extract at bottling.
Carbonation:	primed with 6oz cane sugar
Tasting:	yum! clear and full-bodied, head retention leaves something to be desired. all for all, not bad for a first stab at porter!

Recipe posted 01/02/03.