Jeremiah's Just Fine Creamy Porter (Partial Mash) 5 US Gallons

Jeremiah's Just Fine Creamy Porter
(Partial Mash) 5 US Gallons

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This Homebrew Recipe was added by Steve on November 30, 1997 at 23:58:26:
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Brewing Method: Partial Mash
Yeast: Muntons
Yeast Starter: 1/3 cup 100 degree water
Batch Size: 5 US Gallons
Original Gravity: 1.038
Final Gravity: ??
Alcohol Content: ?? %
Total Grains: .5 oz.
Color: ??
Extract Efficiency: ?? %
Hop IBU's: ??
Boiling Time: 1 hour
Primary Fermentation: 4 days
Secondary Fermentation: 3-4 weeks
Additional Fermentation:

Grain Bill:

2 boxes NorthWestern 'gold' extract (unhopped)
.5 oz. chocolate malted
1 tsp. Irish Moss
1 pkg of Munton's Yeast (don't remember what kind :(

Hop Bill:

1.75 oz. Cluster@7.2% (10 min after boil)
.75 oz. Willamette@4.0% flavor (7 min left in boil)

Mash Schedule:

Brewers Notes:

Steep chocolate malt in 2 gallons water at 150 degrees for 45 minutes (I used a sack to put the grains in). Sparged with about 2 more gallons of water. Bring this to a boil. Remove from heat and add the 2 boxes of Northwestern 'Gold' unhopped extracts. Return to heat and bring back to a boil. At this point, throw in the Cluster hops (I also had these in a sack as well, hope I utilized all the bitters!). Boil for 45 minutes and add Irish Moss. About ten minutes after this, throw in the Willamette hops (Guess what? These were also sacked!). Boil for five more minutes. Cool to 80 degrees. Pitch yeast. Ferment. Voila!!!!

This batch is still fermenting, but the house smelt so great after this one. The wort was pretty tasty also. I have a good feeling 'bout this one!