Beer Style: Robust Porter (12B)
Recipe Type: other
Yield: 10 US gallons
Strong porter with a burbon after taste, good dark color, mellow taste,low carbonation.
15 gal fermenter
Primary Ferment: 15-20 days
Secondary split into two ten gal buckets. fill to 8 gal (5gal mash/3gal h2O)
#2(make as a malt extract) into each bucket in ten days check yeast if still active if so add 3.3lbs CWB Sparkling Amber Pure malt extract let sit for 15 days check if still active check every 3 to 5 days till done this yeast works best without a bubbler on top it is very active you can increase the alcohol if you add 4 lbs of brown sugar to each side after 24 hours but the taste will be affected
Protein rest 1 hr. at 120 to 135 (10 gallons). #1 and Mash in at 152 to 165. Steep for 2 hrs. Mash out at 160 to 170. Sparge twice at 165 to make 14 gallons. Boil 15 min. and add first hops. Boil an additional 30 min. Boil 1 hr., then add second hops, Irish Moss, Boil an additional 15 min. Final yield should be 10-12 gallons. Chill, transfer to fermenter, and pitch yeast. Ferment at 50 to 60 for 15-20 days first same for second. These fermenting temperatures may seem low, but they will work, and it is really what makes this recipe work so well.
Corn sugar can be used for priming.
If you can age in whiskey barrel for 3-5 months then bottle