Description:

My mash temp was too high, as I misjudged the quantity of strike liquor and the mash spent a lot of time in the 160-170 degree range before I brought it down to 154 degrees. Conversion was good (1.048 for 5 gallons), but now after fermentation slowed to 1 bubble every 2 minutes, the gravity is 1.024. I suspect there's nothing I can do to turn this sweet porter into the dry porter I intended so my question is, "Is there some style I can claim to have intended in the first place?" I guess I need some level of plausible brewability.

Ingredients:

• 8 pounds, Munton & Fison 2-row pale malt
• 1-1/2 pounds, crystal malt
• 1/4 pound, chocolate malt
• 1/4 pound, black patent malt
• 1/2 pound, flaked barley
• 1 ounce, Willamette hops (boil)
• 1/2 ounce, Cascade hops (boil)
• 1/2 ounce, Cascade hops (finish)
• yeast

Beer Profile

Original Gravity: 1.048
Final Gravity: 1.024
Alcohol by Vol: 3.14%
Recipe Type: all-grain
Yield: 5.00 US Gallons

Procedure:

Source: Peter Klausler