Dry (Bottle) Hopped Porter

This one is more of a "fun with Crystal Malt" type deal. Came out big and tasty with a subtle pleasant hop aroma and flavor.

Grain Bill:    10.5 lbs Avangard Pale Ale malt
                      1/2 lb Crystal 40
                      1/2 lb Crystal 80
                      1/2 lb Chocolate Malt
                      1/2 lb Black Patent Malt
                      2 oz East Kent Goldings (In Mash)
Hops:          35 IBU's Northern Brewer (9.9 Alpha, 7/8 oz, 90 min boil)
                    1 oz Fuggle Hops for a bottle hop charge (or you can dry hop if you want to wait)
Irish Moss or other clarifier : 15 minutes left in boil
White Labs or equivalent Chico yeast (the Sierra Nevada yeast) WPL001

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 for 10 more minutes. Cool and transfer to carboy. Aerate (we use a stone). Pitch the starter.

Fermentation usually 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 and with a bottle hop charge of 1 oz Fuggles.

OG 16.4 OG (pre-boil was 13.5