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Gak and Gerry's #23: Anteater Porter

Author/Submitted by:
Servings: 54
Categories: Alcoholic Beverages / Brewing

    7.50 lb Pale malted barley
    1.00 lb Crystal malt (10 Lovibond)
    0.50 lb Chocolate malt
    2.00 oz Black patent malt
    41.33 g Cluster - boil
    11.33 g Cascade - 10 min.
    13.67 g Cascade - finish
    Wyeast British

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 Recipe By : Jack Green

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