Head Brewer: Curt Stock

Asst Brewer:  Kathy Stock
Recipe:       Gatekeeper Memorial Porter


Recipe Specifics
----------------

Batch Size (Gal):        11.00    Wort Size (Gal):  11.00
Total Grain (Lbs):       25.13
Anticipated OG:          1.064    Plato:            15.78
Anticipated SRM:          46.1
Anticipated IBU:          31.5
Brewhouse Efficiency:       80 %
Wort Boil Time:             60    Minutes

Actual OG:  1.066   Plato: 16.15
Actual FG:  1.020   Plato:  5.08


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 15.9     4.00 lbs. Mild Malt                     Great Britain  1.037      4
 47.8    12.00 lbs. Maris Otter                   UK             1.036      2
 15.9     4.00 lbs. Golden Promise                UK             1.036      3
  8.0     2.00 lbs. Chocolate Malt                Belgium        1.030    500
  1.5     0.38 lbs. Crystal 150L                  Great Britain  1.033    150
  3.0     0.75 lbs. Crystal 55L                   Great Britian  1.034     55
  2.0     0.50 lbs. Aromatic Malt                 Belgium        1.036     25
  1.0     0.25 lbs. Special B Malt                Belgian        1.030    120
  1.0     0.25 lbs. Biscuit Malt                  Belgium        1.035     24
  1.0     0.25 lbs. Special Roast Malt            America        1.033     40
  1.0     0.25 lbs. Roasted Barley                Great Britain  1.029    500
  2.0     0.50 lbs. Black Malt                    Belgium        1.030    600

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  2.00 oz.    Fuggle                            Pellet   4.50  18.8  60 min.
  2.00 oz.    Fuggle                            Pellet   4.50   9.6  30 min.
  2.00 oz.    Fuggle                            Pellet   4.50   3.1  5 min.


Yeast
-----

WYeast 1318 London Ale III


Mash Schedule
-------------

Mash Type: Single Step

Dough In Temp:              169  Time:  15
Saccharification Rest Temp: 155  Time:  60
Mash-out Rest Temp:         160  Time:  15
Sparge Temp:                165  Time:  60