Side Pannel
Gak and Gerry's Anteater Porter
Gak and Gerry's Anteater Porter
- Recipe Submitted by ADMIN on 09/26/2007
Category: Brewing
Ingredients List
- 7 1/2 lb Pale malted barley
- 1 lb Crystal malt (10 Lovibond)
- 1/2 lb Chocolate malt
- 2 oz Black patent malt
- 41 1/3 g Cluster - boil
- 11 1/3 g Cascade - 10 min.
- 13 2/3 g Cascade - finish
- Wyeast British
Directions
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. Deep red color. Looks almost black in the fermenter.
Original Gravity: 1.048 Final Gravity: 1.014
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. Deep red color. Looks almost black in the fermenter.
Original Gravity: 1.048 Final Gravity: 1.014
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