Gak and Gerry's #23: Anteater Porter
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
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
Recipe By : Jack Green