Gak and gerry's anteater porter
54 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7½ | pounds | Pale malted barley |
| 1 | pounds | Crystal malt (10 Lovibond) |
| ½ | pounds | Chocolate malt |
| 2 | ounces | Black patent malt |
| 41⅓ | gram | Cluster - boil |
| 11⅓ | gram | Cascade - 10 min. |
| 13⅔ | gram | Cascade - finish |
| Wyeast British | ||
Directions
Add grains to 3½ gallons cold water. Heat to 150 degrees and maintain for 90 minutes, stirring constantly. Used 4½ gallons 170 degree sparge water. Collected 6 gallons wort. Boiled 60 minutes. Add Cluster at beginning of boil. Add 11⅖ 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 Recipe By : Jack Green
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