Jurassic Steam Porter (All Grain) 5.5 US gal

Jurassic Steam Porter
(All Grain) 5.5 US gal

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This Homebrew Recipe was added by Dr. C on April 20, 1997 at 20:13:01:
(Please contact them if you have questions about the Recipe)

Brewing Method: All Grain
Yeast: Wyeast 2112 California Common
Yeast Starter: 1 quart water/ 1/4 lb DME 24 hrs
Batch Size: 5.5 US gal
Original Gravity: 1.054
Final Gravity: 1.022
Alcohol Content: 4.0 %
Total Grains: about 12 lbs US
Color:
Extract Efficiency: 79 % %
Hop IBU's:
Boiling Time: 60 min
Primary Fermentation: 7 days 68 F
Secondary Fermentation: 10 days 68 F
Additional Fermentation:

Grain Bill:

9 lbs 2 row
1 lb Munich
.5 Roasted
.5 Chocolate
.8 Crystal 60
4 oz Black Patent
.5 lb Dextrin to boil

Hop Bill:

.4 oz Northern Brewer pellet (60 min)_
.5 oz East Kent Golding plug (20 min)
.5 oz East Kent Golding plug (5 min)

Mash Schedule:

Single step mash at 156 F for 12 lbs. Sparged at 175 F for 12 lb.
Boiled down to about 6 gallons and used Easy Masher to decant about 5.5 gallons of the trub.

Brewers Notes:

Fermentation started within 8 - 12 hours and slowed down by three days. gravity stayed about the same from then on. Cleared very nicely. I adjusted my water using Brewers Workshop (gypsum, CaCO3) and adde 1/4 teas Irish Moss to boil (10 min). Outcome is a crisp yet full bodied brew with just the burnt/ charcoal taste I was looking for.