{"id":98,"date":"2006-10-16T14:32:20","date_gmt":"2006-10-16T21:32:20","guid":{"rendered":"http:\/\/www.sammich.org\/hurr\/?p=98"},"modified":"2006-10-16T14:32:20","modified_gmt":"2006-10-16T21:32:20","slug":"chicago-teds-outdoor-illinois-evil-dark-porter","status":"publish","type":"post","link":"http:\/\/www.sammich.org\/hurr\/?p=98","title":{"rendered":"Chicago Ted&#8217;s Outdoor Illinois Evil Dark Porter"},"content":{"rendered":"<p>Yeah, this is pretty much exactly the Brewer&#8217;s Best Robust Porter beer kit, but the devil is in the details. I obtained mine from my <a href=\"http:\/\/www.bev-art.com\">Local Brew Store<\/a> and you should as well. Support local businesses, roll your own beer. Let&#8217;s start out with the list of ingredients:<\/p>\n<ul>\n<li>6.6 lbs Munton&#8217;s Plain Amber Malt Extract<\/li>\n<li>8 oz Crushed Crystal Malt (60L)<\/li>\n<li>4 oz Crushed Chocolate Malt<\/li>\n<li>4 oz Crushed Black Patent Malt<\/li>\n<li>1 oz Cluster Bittering Hops (6.9 &alpha; acid)<\/li>\n<li>0.5 oz Willamette Finishing Hops (4.2 &alpha; acid)<\/li>\n<li>1 pack of generic yeast<\/li>\n<\/ul>\n<p>Now that you&#8217;ve got all that shit, here&#8217;s what you do:<\/p>\n<ol>\n<li>Realize you dread trying to do another batch of beer on the stove, so drive out to Bridgeview for a propane cooker. Wander around Menards for a solid half hour before you find the one model they carry. Buy it.<\/li>\n<li>Assemble propane cooker. Curse the lazy Chinese bastard that played a joke on you by getting powdercoating all in the threads. Spend 10 minutes working the assembly screw in and out to clean up the threads. Consider buying a tap kit.<\/li>\n<li>Test fire cooker. Delight in the big burny flame. Wonder aloud why they powdercoated the pot support legs, since that shit smells nasty when burning.<\/li>\n<li>Re-clean &#038; sanitize the cookpot, carboy, airlock stopper et al. that you cleaned and sanitized before you last used them 6 months ago. Consider airtight storage for everything.<\/li>\n<li>Break your hydrometer. <strong>Whoops<\/strong>.<\/li>\n<li>Boil up 2 gallons of water. Delight in the fact that it only takes 15 minutes instead of an hour on the stove.<\/li>\n<li>Toss in the grain bag when it reaches 160&deg;F.<\/li>\n<li>Adjust the flame down to hold the temp between 160 &amp; 170&deg;F. Curse the design when the flame blows out twice, then remember that you&#8217;re making this outdoors.<\/li>\n<li>Freak out when you can&#8217;t keep it at 170&deg;F, turn off burner and let steep for 20 minutes. Try to ignore the fact that it got up near 200&deg;F before you turned it off.<\/li>\n<li>Remove grain bag, bring up to a boil. Add malt extract, boiling hops. Lick the malt spatula clean.<\/li>\n<li>Add finishing hops after only 40 minutes. Fuck it, I like hops.<\/li>\n<li>After 15 minutes, bring wort inside. Set cookpot in sink, run full of cold water. Change out water until it&#8217;s no higher than 85&deg;F. Add small amounts of wort to the yeast that&#8217;s rehydrating in a mason jar.<\/li>\n<li>Pour wort into carboy that already contains 3 gallons of lukewarm water, pitch in yeast just before wort. Consider a different filter for the funnel since yours keeps clogging with hops trub. Fuck it, I like hops. Remove strainer, go nuts.<\/li>\n<li>Slap airlock on carboy, lug downstairs to basement closet where you can keep it at a happy 65&deg;F with a thermostat-controlled space heater (oil-filled radiator kind).<\/li>\n<li>Clean up the huge mess you made outside and in the kitchen, you sloppy bastard.<\/li>\n<\/ol>\n<p>The spec sheet says this recipe yields 5 gallons, SG 1.050 &#8211; 1.055, FG 1.012 &#8211; 1.015, 4.5 &#8211; 5% ABV, 25 &#8211; 40 hop IBU. Fortunately, I broke my hydrometer earlier, so I had to reserve a sample of the wort (before pitching the yeast) to have a SG reference.<\/p>\n<p>Next installment in Sloppy Adventures in Zymurgy: Checking the Fermentation Progress.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yeah, this is pretty much exactly the Brewer&#8217;s Best Robust Porter beer kit, but the devil is in the details. I obtained mine from my Local Brew Store and you should as well. Support local businesses, roll your own beer. Let&#8217;s start out with the list of ingredients: 6.6 lbs Munton&#8217;s Plain Amber Malt Extract [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"_links":{"self":[{"href":"http:\/\/www.sammich.org\/hurr\/index.php?rest_route=\/wp\/v2\/posts\/98"}],"collection":[{"href":"http:\/\/www.sammich.org\/hurr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.sammich.org\/hurr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.sammich.org\/hurr\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.sammich.org\/hurr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=98"}],"version-history":[{"count":0,"href":"http:\/\/www.sammich.org\/hurr\/index.php?rest_route=\/wp\/v2\/posts\/98\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.sammich.org\/hurr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=98"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.sammich.org\/hurr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=98"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.sammich.org\/hurr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=98"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}