Taddy Porter
Brewed 16 December, 2003
Brewers: duncandahusky and vileone
Ingredients
6 lbs Light Dried Malt Extract
1.0 lbs 55 L Crystal Malt
6 oz. Chocolate Malt
12 oz. Black Patent Malt
2 oz. Molasses
1.5 oz. East Kent Goldings Hop Pellets
1 tsp Irish Moss
0.5 oz. Fuggles Hop Pellets
2 Packages Whitbread Ale Yeast
Procedure
| Step | Time | |
|---|---|---|
| 1 | X | Add 2 gallons of water to the brewing pot. |
| 2 | X | Pour the Crystal, Black Patent, and Chocolate Malts, plus the Steel-Cut Oats into a muslin bag and tie the bag closed. |
| 3 | 19:20 | Place the bags into the cold water and allow the grains to steep. Raise the temperature to 130-140 degrees F but no hotter. |
| 4 | X | Lift the bag from over the water with tongs. Pour 0.5 gallons of hot water through the bag. Discard the grain bag. |
| 5 | 20:02 | Add the Light Dried Malt Extract and Molasses to the pot. |
| 6 | X | Stir the pot until the malt extract and molasses is completely dissolved. Make sure no extract remains on the bottom of the pot. |
| 7 | X | Restart the burner and bring the pot to a boil. |
| 8 | 20:24 | Place the 1.5 oz. of EK Goldings hops into a muslin bag. |
| 9 | X | When the pot begins to boil, add the EK Goldings hops to the pot. |
| 10 | X | Monitor the pot for the first 20 minutes to make sure it does not boil over. If it appears ready to boil over, turn down the heat. |
| 11 | X | Place the Fuggles hops into a muslin bag. |
| 12 | X | Mix a little malt extract in with 1 cup of water at 110 degrees F. Add the dry yeast and stir. Allow the yeast to bloom. |
| 13 | 21:09 | 45 minutes after the pot started boiling, add the Fuggles hops to the pot. |
| 14 | X | Place the 0.5 oz. of EK Goldings hops into a muslin bag. |
| 15 | 21:19 | 55 minutes after the pot started boiling, add the EK Goldings hops and Irish Moss to the pot. |
| 16 | 21:24 | Five minutes later, turn off the heat. |
| 17 | X | Place two gallons of cold water in a sanitized carboy. |
| 18 | X | Cool the pot as quickly as possible. |
| 19 | 21:35 | When the temperature of the wort is below 120 degrees F, pour it into the fermenter. |
| 20 | 21:40 | When the fermenter temperature is at 70 degrees or below, pitch the yeast. |
| 21 | X | Pull a sample from the fermenter and measure and record the Original Gravity: 1.066 |
07 January, 2004 – Final Gravity: 1.020 (4.83% Alcohol)