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PDF version #84:  Crazy Kittens Porter (Brown Porter)

• Named for our kittens.

Chris Swingley 
26-Feb-2010

Recipe (for 5 gallons final volume)

9	pounds	(88%)	Gambrinus Organic Pale Malt
8	ounces	(5%)	Breiss Black Barley Malt
8	ounces	(5%)	Briess Caramel Malt 80L
4	ounces	(2%)	Breiss Chocolate Malt
0.75	ounces		Chinook whole hops, 13.0% AA (60 minutes)
0.5	ounces		U.S. Fuggle whole hops, 5.0% AA (first wort hop)

• Wyeast 1056 American Ale, pitched at 66°F
• Starter: No starter, pitched directly from XL pack (100 billion cells, supposedly)
• Aeration: Drill aerator for two minutes after pitching

Water

• Fairbanks city water
• 36 quarts  water treated with:
• •  1 Campden tablet. Removes chlorine ion and chloramine, reduces oxidation

Mash

• 13 quarts water @ 167°F, grist ratio of 1.25 quarts:pound @ 152°F (Held 90 minutes)

Sparge

• 23 quarts water @ 176°F, drain

Boil

• Boiled 7.0 gallons for 75 minutes to yield 5.5 gallons wort

Fermentation

• Primary: bucket, 7 days, 68°F
• Secondary: keg, 7 days, 66°F

Packaging

• Kegged at 8 psi, 50°F (1.8 volumes CO₂)
• Conditioned for 4 weeks
• Ready to drink on 2-April-2010

Properties

Starting Gravity: 1.049	Final Gravity: 1.012
Original Extract: 12.1°plato	Apparent Extract: 3.07°plato
	Real Extract: 4.77°plato
Alcohol: 4.9% by volume	(3.8% by weight)
Apparent Attenuation: 74.8%	Mash Efficiency: 70%
Bitterness: 33 IBU	Color: 30 SRM
BU:SG: 0.67	BV: 1.42