Robust Porter

A quite malty and chewy robust porter.

Brewer:	Markus Berndt		Email:	Markus.Berndt@Colorado.EDU
Beer:	Robust Porter		Style:	Porter
Type:	All grain		Size:	5.0 gallons
Color:	94 HCU (~34 SRM)		Bitterness:	30 IBU
OG:	1.055		FG:	1.016
Alcohol:	5.1% v/v (4.0% w/w)
Water:	I always boil the water that I use for mashing and sparging and then cool it to the desired temperature. The tab water I use is medium hard, and I don't use any water salts.
Grain:	6.5 lb. British pale 1 lb. German Munich 1 lb. American crystal 60L .75 lb. American chocolate .25 lb. American black patent
Mash:	80% efficiency
	Mash in with 1 qt/lb at 154F, hold for 90 minutes and then raise temperature to 170F for a 10 minute mash-out.
Boil:	70 minutes	SG 1.050	5.5 gallons
	1/2 tsp irish moss for 20 minutes
Hops:	1.5 oz. Willamette (4.6% AA, 60 min.) 0.5 oz. Hallertauer (3.8% AA, 15 min.)
Yeast:	Wyeast #1007 in a 1/2 gallon, 1.040 og, starter made from XLDME.
Log:	3 days in primary at 68F (plastic) 4 days in secondary at 68F (glass) add 1/4 tsp of isinglass to the bottling bucket
Carbonation:	3/4 cup corn sugar per 5 gallons of beer at bottling
Tasting:	tastes great, next time try lower mash temp (perhaps 152F) or a bit more bittering hops

Recipe posted 11/25/97.