O'Schrefferelli Porter #23
Grains:
Crystal 20l – 1.6oz
Black patent – 4.0oz
Munich – 5.5oz
Chocolate Malt – 8.0oz
Light Amber DME – 4.5lbs
Kent goldings (5.5%) – 2.0oz
Wyeast 1084 Irish Ale (smacked 24 hours prior)
Water: 5 gallon preboil
Steep grains at 160f for 30 minutes
Remove grain, bring to boil
Kill heat, add DME
60 minute boil.
1.5 oz hops @ 50 minutes
0.5 oz hops @5 minutes
Chilled to 60F, aerate well, pitched yeast
4gallon in carboy.
21 days in primary @65f
SG: 1.060, FG: 1.018 5.6% abv
Kegged at 2.0 volumes CO2