Big Nasty Porter

This beer is big and roasty and full bodied. Lots of great flavors with a strong influence of Black Patent malt. Will please any Porter fan!

Grain Bill:    10.5 lbs Glen Eagle Maris Otter (floor malted)
                      3/4 lbs Black Patent Malt
                      1/2 lbs #2 Chocolate Malt
                      2 oz Whitbread Goldings hops (mash hop)
Hops:          35 IBU's Magnum hops (12.2 Alpha)
Irish Moss or other clarifier : 15 minutes left in boil
Mangrove Jack's Burton Union Yeast, and a starter culture.

Mash in at 120F and hold for 10-15 minutes (dough-in, use just enough water to wet the grains)
Raise temperature slowly up to 155 F using remaining water and hold until conversion is complete. I usually do this in steps, where there is a rest in between where I take a temperature measurement, and hold for 5-10 minutes before adding more water to get the temperature up to 155. Once at this temperature get the sparge water ready. Time the final temperature increase with the sparge water becoming ready, with mash out being around 170F. Sparge and collect around 6 gallons of wort.

Boil for 15 minutes, then add bittering hops. Boil for 75 minutes and add irish moss or clarifying pellet. Boil another 5 minutes and add the cooling coil to the pot for sanitization.  Boil final 10 minutes, cool and transfer to carboy. Aerate (we use a stone). Pitch the starter.

Fermentation takes about a week to ten days, give or take. Transfer to secondary at this time and let sit another week. I prefer bottling, using one and a quarter cups of malt extract.

OG 17.3 Plato