Historical Porter

by Mike Dixon
Two 3rd Places TRUB XIII (2001)

12 lb Marris Otter
1.5 lb 90L Crystal
lb 337L Chocolate

Mash at 151F, 1 hour

1 Teaspoon Gypsum in Sparge

2 oz Northern Brewer (8.6% AA, 60 min)
1 oz Hallertauer (aroma)
Teaspoon Irish Moss (15 min)
oz Hallertauer (dry hop)

Wyeast 1098 British Ale (Could use 1028)

Ferment at 68 F

Added Edme dry yeast at secondary

OG 1.070 FG 1.017