Black Bear Porter (1.5)

Brewer: Donald Wyman
Batch Size: 5.50 gal	Style: Robust Porter (12B)
Boil Size: 7.47 gal	Style Guide: BJCP 2008
Color: 33.8 SRM	Equipment: Brew Pot (8 gal) and Igloo Cooler (10 Gal)
Bitterness: 35.8 IBUs	Boil Time: 90 min
Est OG: 1.065 (15.8° P)	Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.022 SG (5.6° P)	Fermentation: My Aging Profile
ABV: 5.6%	Taste Rating: 40.0

Ingredients
Amount	Name	Type	#
5.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	1
1.00 tbsp	PH 5.2 Stabilizer (Mash 60 min)	Misc	2
9 lbs	Canadian 2 Row ESB Pale Malt (2.8 SRM)	Grain	3
1 lbs	Chocolate Malt (350.0 SRM)	Grain	4
1 lbs	Oats, Flaked (1.0 SRM)	Grain	5
1 lbs	Victory Malt (25.0 SRM)	Grain	6
8.00 oz	Special B Malt (180.0 SRM)	Grain	7
7.95 oz	Caramel/Crystal Malt - 40L (40.0 SRM)	Grain	8
7.95 oz	Munich Malt - 10L (10.0 SRM)	Grain	9
2.00 oz	Carafa II (412.0 SRM)	Grain	10
1.00 oz	Nugget [9.1%] - Boil 60 min	Hops	11
1.00 oz	Willamette [2.9%] - Boil 30 min	Hops	12
1.00 items	Chiller (opposite temp gauge!) (Boil 20 min)	Misc	13
1.00 oz	Willamette [2.9%] - Boil 15 min	Hops	14
0.25 tsp	Super Moss (Boil 10 min)	Misc	15
0.50 tsp	Yeast Nutrient (Boil 9 min)	Misc	16
1.0 pkgs	Ringwood Ale (Wyeast Labs #1187)	Yeast	17

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