ROCKET ROD'S POSITIVELY PORTER - ALL GRAIN RECIPE

Big Brew 2011 For a 5.3 gallon (20 L) yield for a 90 minute boil O.G.: 1.068 F.G.: 1.015 IBU: 73 ABV%: 7.3% ABW%: 5.8%

FERMENTABLES

10 lb (4.5 kg) Pale Malt (2-Row) 1.75 lb (0.8 kg) Special B Malt (120 SRM) 1.1 lb (0.5 kg) Light Roasted Barley (300 SRM) 0.5 lb (227 g) Black Patent Malt (525 SRM) 0.5 lb (227 g) Chocolate Malt (350 SRM)

HOPS, ADJUNCTS AND YEAST

0.9 oz (26 g) Nugget, 13% Alpha Acid whole hops, for 60 minutes 0.9 oz (26 g) Chinook, 13% Alpha Acid whole hops, for 30 minutes 0.9 oz (26 g) Chinook, 13% Alpha Acid whole hops, for 0 minutes (steep after flame out) ¾ tsp (3 gm) Irish moss, for 20 minutes Wyeast 1056 American Ale yeast or White Labs WLP001 California Ale yeast

DIRECTIONS FOR ALL-GRAIN RECIPE

Single infusion mash technique: Mash grains at 154 °F (68 °C). Sparge with 173 °F (78 °C) water. Collect enough runoff to end up with 5.3 gallons (20 L) after a 90-minute boil (approximately 6.84 gallons, or 26 L). Bring to a boil and boil for 30 minute before adding the Nugget hops. Boil for another 30 minutes and add the second hop addition. Boil for an additional 15 minutes before adding the re-hydrated Irish moss. Add the last hops after the heat is turned off. After the 90-minute boil, chill to 62-66 °F (17-19 °C), transfer to a fermenter, pitch the yeast and aerate well. Ferment at 66 °F (19 °C) for seven days and then transfer to a secondary fermenter for three weeks. Rack to keg, or add bottling sugar and bottle and allow to carbonate at 66-68 °F (19-20 °C) for two weeks minimum. CARBONATION

Force carbonate at approximately 2 to 2.5 volumes of CO2. —OR— Bottle condition using 5 oz by weight corn sugar

1 The all-grain recipes assume 75% efficiency unless otherwise stated. Adjust the grain bill to match your system.