Gak & Gerry's #23: Anteater Porter

Classification: porter, all-grain

Source: Richard Stueven (Richard.Stueven@Corp.Sun.COM) Gerry Lundquist, Issue #746, 10/23/91

Deep red color. Looks almost black in the fermenter.

Ingredients:

7--1/2 pounds, pale malted barley
1 pound, crystal malt (10 Lovibond)
1/2 pound, chocolate malt
2 ounces, black patent malt
41.3 grams, Cluster - boil
11.4 grams, Cascade - 10 min.
13.7 grams, Cascade - finish
Wyeast British

Procedure:

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.

Specifics:

O.G.: 1.048
F.G.: 1.014