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Gak and Gerry's Anteater Porter


Home | Recipes | G
Beer Brewing

Ingredients:

  • 7 1/2 lb Pale malted barley
  • 1 lb Crystal malt (10 Lovibond)
  • 1/2 lb Chocolate malt
  • 2 oz Black patent malt
  • 41 1/3 g Cluster - boil
  • 11 1/3 g Cascade - 10 min.
  • 13 2/3 g Cascade - finish
  • Wyeast British

Directions:

Add grains to 3.5 gallons cold water. Heat to 150 degrees and maintain for 90 minutes, stirring constantly. Used 4.5 gallons 170 degree sparge water. Collected 6 gallons wort. Boiled 60 minutes. Add Cluster at beginning of boil. Add 11.4 grams Cascade at 50 minutes. Turn off heat after 1 hour boil, and let last of Cascade hops steep. Cooled to about 75 derees and pitched. Deep red color. Looks almost black in the fermenter. Original Gravity: 1.048 Final Gravity: 1.014
 
Recipe By : Jack Green
 
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip