Port Shaft Porter

Grain absorption loss = 1.425 gal
Mash tun dead loss = .125 gal (total for mash and sparge = .25 gal)
Boil loss = .75 gal
Kettle dead space = .2 gal
Final volume = 5 gal
Trub loss = .125 gal
Shrinkage = .20gal
Sample loss = .125 gal
TOTAL WATER = 8.075 gal

Prepare entire volume of water:
De-chlorinate and add adjustments.

1) Mash with 3.8 gals of strike water at 165.5 deg for 70 deg grain (recalculate for other grain temps).

 a) Saccharification rest for 60 mins, at 153 deg.<br />

3) Vorloft until clear and then drain wort to kettle (about 2.25 gal).
3) Heat 4.075 gals of water to 185 deg.
4) Mash out:

  a) Add water to grain.<br />
  b) Voloft until wort runs clear and drain to kettle (about 3.95 gal).<br />

5) Heat wort to boil:

  a) When boil starts (after the hot break), add 1.25oz Perle hop<br />
  b) At 30 mins, add .75oz of Perle and .75oz of Liberty Hop.<br />
  c) At 45 mins, add .75oz of Liberty hop.<br />

6) Flame out at 60 mins.
7) Cool wort to 65 deg.
8) Drain kettle to fermenter.
9) Aerate the wort.
10) Pitch yeast.
11) Ferment at 65-66 deg for two to three weeks.