Alcatraz Porter Recipe

• 4 1/2 lb Barley (pale malt)
• 4 ounce Wheat malt
• 8 ounce Munich malt
• 9 ounce Crystal/Chocolate mix
• 4 ounce Black Patent
• 1/4 c. Molasses
• 1 5/8 ounce Cascade Hops (5.8AAU) (Bittering)
• 1/2 ounce Mt. Hood Hops (3.8AAU) (Bittering)
• 3/8 ounce Cascade (finish) Wyeast English Ale

1. Add in all grains, crushed, to 6qts water at 55C.
2. Wait 30 minutes.
3. Raise temp to 62C (Added 2qts boiling water) Wait 75 minutes.
4. Raise temp to 75C.
5. Wait 5 minutes.
6. Sparge with 75C water.
7. Bring to boil, add in molasses, Cascade, and Mt.
8. Hood hops.
9. Boil one hour.
10. Add in finishing hops.
11. Boil 5 minutes.
12. Cold down in sink.
13. Add in yeast from starter.
14. I recently tasted my all-grain porter against Anchor's and the big thing I notice was Anchor Porter is thick, creamy.
15. Mine is low carbonated, but it does not have which creamy feel.
16. This was my first all-grain brew and my first porter.
17. It has a good malt flavor.
18. Next time I would cut back on the hops some.
19. Original Gravity: 1.054 FinalGravity: 1.010 Primary Ferment: 10 days

barley, ounce wheat malt, munich malt, crystal, molasses, cascade hops, hops, cascade

Taken from cookeatshare.com/recipes/alcatraz-porter-63062 (may not work)