Batch 70 Robust Porter

3 gallons

3 lbs gwm Vienna
2.75 lbs muntons Maris otter
1 lb best malz dark Munich
8 oz mfb caramel 120
8 oz flaked wheat
4 oz dingemanns chocolate
4 oz carafa 1 steeped for 4 hours at room temp, tea added at first wort
1/4 tsp soda

SRM 30

Mash at 130 df 10 mins, 152 df 60 mins pH 5.0

OG into boil 1.056, 4.1 gals (78% mash eff)

Boil 90 mins

60 mins 7 gr brewers gold 9% 15 IBUs
15 mins 1/2 tsp Irish moss
10 mins 1 oz mt hood 5.5%  14 IBUs

OG 1.078 into fermenter, throw on cake from nut brown, us-05, at 66 df, leave at 65 df.  79% brewhouse eff.  Full krausen at 6 hrs.  Primary at 72 df.

Abv 7.4%

Rack to 2ndry 3/22/14, leave at 65 df.

Bottle 4/6/14 with 90 gr table sugar, yield 28@12oz, 336 oz, 2.6 gals, 3.2 vols co2.