PHIL’S HONEY PORTER
MASH:
7 pounds 2 row
1 pound crystal malt (40L)
1/4 pound black patent malt
1/4 pound chocolate malt
1/4 pound flaked barley
***1-1/2 pound honey (put in the boil)***
BOIL TIME:
65 minutes
HOPS:
1 oz. willamette (5.2 a. acid) for 30 minutes
1 oz. cascade (4.7 a. acid) for 30 minutes
YEAST:
Ale (Wyeast – British Ale)
OTHER:
1 teaspoon gypsum
1 teaspoon irish moss
Original Gravity: 1.056
Finish Gravity: 1.014
Alcohol: 5.5%
Add your gypsum to water and dissolve. Then:
Mash in grains at 122 F, for 30 minutes
Starch conversion at 152 F, for 90 minutes
burn out the mash at 168 F, for 10 minutes.