Johan Smithlehimer's Tardy Porter (10/19/95)

Ingredients:
2.0 lb. American Crystal Malt (40L) (cracked)
2.0 lb. American Munich Malt (10L) (cracked)
4.0 oz. M&F Chocolate Malted Barley (cracked)
4.0 oz. Black Patent Malted Barley (490L) (cracked)
5.0 lb. Munton's Light Dry Malt Extract (DME)
6.0 oz. Malto-Dextrin Powder
1.0 oz. Eroica Hops (boil) Alpha = 12.0%
1.0 oz. Willamette Hops (aroma) Alpha = 4.4%
2 packages Whitbread Ale Yeast
Procedure:
  1. Bring water to 150 degrees (F)
  2. Steep specialty grains for 45 minutes
  3. Bring wort to a boil
  4. Add DME & Dextrin
  5. Get to hot break
  6. Add 1/2 boiling hops
  7. Boil 30 mintues
  8. Add 1/2 boiling hops
  9. Boil 30 minutes
  10. Add aromatic hops
  11. Boil 2 minutes
  12. Chill with wort chiller
  13. Add 2 packages of dry yeast to 1 cup water and let sit 15 minutes
  14. Move wort to carboy
  15. Add yeast to carboy and shake around (aerate)
  16. Put blow-off tube in carboy and seal with tube sticking in bucket of water
Readings:
O.G. = 1.076
F.G. =
Bottling ():
Notes:
Trying for something like Samuel Smith's Taddy Porter. Started bubbling very strongly almost immediately. Ended after 2 or 3 days.