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PDF version #48:  Mud Pit Porter (Robust Porter)

• Strongly hopped Northwest-style robust porter. Named for what our dog yard looks like now that we've gotten rain virtually every day in September.

Chris Swingley 
1-Oct-2005

Recipe (for 5 gallons final volume)

9	pounds	(80%)	Crisp Maris Otter Pale Malt
1	pound	(9%)	Briess Caramel Malt 60L
13	ounces	(7%)	Crisp Brown Malt
6	ounces	(3%)	Black Patent Malt
2	ounces	(1%)	Chocolate Malt
1.0	ounce		U.S. Goldings whole hops, 4.7% AA (first wort hop)
0.75	ounce		Chinook pellet hops, 12.2% AA (60 minutes)
1.0	ounce		U.S. Goldings whole hops, 4.7% AA (15 minutes)

• Wyeast 1021 Steinbart Ale Yeast, pitched at 66°F
• Starter: 3 quart starter (vial -> 3 quarts), continuously stirred, cooled, decanted, warmed
• Aeration: Drill aerator for three minutes after pitching

Water

• Fairbanks city water
• 38 quarts  water treated with:
• •  1 Campden tablet. Removes chlorine ion and chloramine, reduces oxidation.

Mash

• 17 quarts water @ 163°F, grist ratio of 1.5 quarts:pound @ 153°F (Held 90 minutes), 149 F at the end of the mash.

Sparge

• 6.5 quarts water @ 205°F, drain
• 14.5 quarts water @ 168°F, drain

Boil

• Boiled 8.0 gallons for 90 minutes to yield 5.5 gallons wort

Fermentation

• Primary: bucket, 8 days, 66°F, Temperature range 70 - 66 F., 1.017 at transfer to secondary
• Secondary: keg, 14 days, 66°F

Packaging

• Kegged at 8 psi, 50°F (1.8 volumes CO₂)
• Conditioned for 6 weeks
• Ready to drink on 26-Nov-2005

Properties

Starting Gravity: 1.054	Final Gravity: 1.015
Original Extract: 13.3°plato	Apparent Extract: 3.82°plato
	Real Extract: 5.61°plato
Alcohol: 5.1% by volume	(4.0% by weight)
Apparent Attenuation: 71.3%	Mash Efficiency: 74%
Bitterness: 50 IBU	Color: 27 SRM
BU:SG: 0.93	BV: 1.83

Tasting Notes